Jam Pastries

 Jam Pastries

How many pastries this recipe makes depends on the size and shape you make.  If you make 5" pinwheels, it makes about 16.

dough:

½ cup milk

¼ cup water

¼ cup sugar

1 egg

2.5 cups (or more) of flour

1.5 teaspoons instant yeast (not active dry)

2 sticks salted butter, cubed and chilled

filling:

1 cup jam

glaze:

1 egg yolk

2 teaspoons cream

swedish sugar or turbinado sugar

Whisk milk, water and sugar together and warm slightly in the microwave for about 25 seconds or on the stove. (Do not heat over 110°F.  Hot kills yeast).    Add egg and whisk with a fork. 

Pulse the flour and yeast in a food processor.  Add the butter and pulse until coarsely blended. Add liquid mixture through feed tube and pulse until dough comes together.  If the dough is  too sticky, add another tablespoon of flour and pulse. Form the dough into a disc and wrap in lightly floured plastic wrap and refrigerate for an hour.

On a lightly floured surface, roll dough out into an 18"x10" rectangle about ½" thick.  Working from a narrow end, fold dough in thirds like a letter.  Repeat rolling and folding twice more; wrap in plastic wrap and chill 1 hour.

Make the pastries.  Heat oven to 350°F.  Mix yolk and cream in a bowl and set aside. 

To make pinwheels: On a lightly floured surface, roll the dough out. If you want to make larger pinwheels, roll the dough out about ¼" thick and cut dough into 5" squares.  If you want to make smaller pinwheels, roll the dough out a little thinner and cut dough into 4" squares.  Transfer squares to parchment lined baking sheets.  Brush yolk mixture around outside half of square, all the way around. Place about 1 heaping teaspoon of jam in the middle of each square.  Slice each corner of squares from tip to about halfway toward center of square.  Fold same side of each cut corner up and over jam to make a pinweel shape. (see photos).  Brush yolk mixture on top of pinwheels. Sprinkle with Swedish sugar or Turbinado sugar.  Bake pinwheels until golden brown, about 20 minutes. Use dough scraps by keeping them wrapped in plastic wrap and rerolling.

To make little pies:  On a lightly floured surface, roll the dough out to a little less than ¼".  Cut 3" circles. Brush outside of circle with egg wash. Place about a teaspoon of jam in center.  With a fluted pastry cutter, cut 3" strips of dough and lay on top of jam to form a top by weaving the strips.  Brush with egg wash and sprinkle with sugar.  Bake about 15 minutes, until golden brown. Use dough scraps by keeping them wrapped in plastic wrap and rerolling.

The Italian Dish

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