Festive Treats: Cinnamon Spiced Apricot, Ginger and Date Pastry Pinwheels with Satsuma Drizzle

Cinnamon Spiced Apricot, Ginger and Date Pastry Pinwheels with Satsuma Drizzle by Chinskitchen

With Christmas less than 3 weeks away,Christmas tree up, presents partly wrapped and the family looking forward to spending some time together, we start planning and preparing food menus. In fact the food list is so long, every year it seems like we over prepare for Christmas dinner so this year the plan is to have a lovely breakfast and a very light lunch followed by Christmas dinner with the family. This year will you be hosting a Christmas breakfast? If so, you will love these pastry pinwheels because they are delicious, quick and easy to make. These fruity, flaky, buttery and sweet spiced pinwheels can be made fresh that morning or the day before. Simply by mixing a few ingredients together you can serve up these delightful pastries that will be devoured by family and friends. In fact why stop at Breakfast, why not serve these for Afternoon Tea or after Dinner instead of mince pies.

Whilst baking these delightful little beauties in the oven you will get a waft of sweet cinnamon, fiery ginger and buttery pastry making its way round the house wakening your senses.

I am entering this to Made with Love Mondays hosted by Javelin Warrior as it is made from scratch.
Cinnamon Spiced Apricot,Ginger and Date Pastry Pinwheels with Satsuma Drizzle

Makes: 12-15
Preparation time: 10 minutes
Baking time: 25 minutes

Ingredients:

100g Pitted dates
100g Dried apricots
45g Crystallised ginger
30g Melted butter
1 Tsp Heaped ground cinnamon
2 Tbsp Water
Caster Sugar
1 Packet ready rolled all butter puff pastry left at room temperature for 10 minutes
1 Tbsp icing sugar
1/2 to 1 Tsp of satsuma juice

Method:

1. In a blender add dates, apricots, ginger, cinnamon, butter and water. In short bursts, blend into a semi smooth paste. You will have to scrape the sides a couple of times in between.

2. On a clean workboard, sprinkle some castor sugar and unfold the ready rolled pastry sheet onto this.

3. Using a spatula or a knife spread the fruit paste evenly all over and sprinkle some castor sugar. Take one end of the pastry and roll in a log shape to meet the other end. Whilst doing this make sure you roll it tight to prevent air gaps.

4. Using a sharp knife slice the pinwheels.

5. Line a baking tray with baking paper, place the pinwheels leaving a bit of gap between each to allow for spreading during the baking process. Place the tray in the fridge for 10 minutes.

6. In the mean time pre heat the oven to 220 degree C or 200 C for fan assisted, place the tray in the oven and bake for 15-20 minutes until the pastry is golden brown.

7. To make the Satsuma drizzle, mix the icing sugar and juice of satsuma into a semi thick paste, so thick enough to drizzle.

8. Once the pinwheels are baked, remove from oven and transfer to wire rack for cooling.

9. Once cooled, you can either use an icing bag or a spoon to drizzle to icing.

10. Store these pinwheels in an air tight container. and they will keep fresh for 3-5 days in a cool dry place.