Ingredients
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1 cup bread flour
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1 tablespoon sugar
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cubed
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1/4 cup ice water
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1/4 cup mascarpone cheese
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1 egg yolk
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2 tablespoons sugar
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1/2 teaspoons vanilla
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1 egg, beaten
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1 tablespoon milk
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3 tablespoons jam
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1 tablespoon turbinado sugar
Directions
- Line a rimmed baking sheet with parchment; set aside.
- Combine flour, sugar, baking powder and salt in a medium bowl. Add butter and cut in with a pastry cutter, two knives or your hands until mixture resembles coarse crumbs.
- Make a well in the centre of mixture and add ice water, stirring until a shaggy dough forms. Press dough together to form a one centimeter thick disc.
- Wrap in plastic wrap and refrigerate for 20 minutes.
- Turn dough out onto a lightly floured surface and roll into an 20x36 centimeter rectangle. Fold one short edge one third of the way towards the other short edge, then fold over the exposed third to cover. Quarter turn the dough; roll out and fold as before. Repeat a third time. Refrigerate 20 minutes.
- Stir together mascarpone, egg yolk, sugar and vanilla in a small bowl.
- On a lightly floured surface, roll dough to a 25x38 centimeter rectangle, trimming edges if desired. Cut in half lengthwise and cut each piece into thirds crosswise to form six 12 centimeter squares.
- Preheat oven to 400°F (200°C). Whisk egg with milk in a small bowl.
- To form pinwheel, cut a slit at each of the four corners five centimeters toward the centre leaving a 2.5 centimeter uncut area in the centre. Lightly brush with egg wash and take one of the corner’s flaps to centre and press lightly to adhere. Take the same flap side of the remaining corners (every other flap) and repeat the fold and press in centre of pastry. Repeat with remaining squares.
- Egg wash the pastries and fill with cheese mixture and a dollop of jam. Sprinkle pastry with sugar.
- Place in oven and lower oven temperature to 375°F (190°C). Bake until golden brown, about 20 minutes.
