Almond Pinwheel Pastries with Lemon Curd
It's the last few weeks of winter here in Upstate NY and I was TOTALLY craving lemon this week! I needed something to take my mind off the bitter cold (like it feels -4 degrees cold...brrrrrr) The bright, sweet citrus of lemon curd was the inspiration for this pastry. I stared with a basic pastry dough but removed a bit of flour for finely crushed almonds, add a generous amount of lemon curd and after 25 min in the oven...the result was a petite almond pastry bursting with lemon! You can make the dough the day before and then bake off on the weekend. These are best served the day of, but will keep for 2 days in tightly covered container (if they last that long) If you're planning to host a brunch this recipe is sure to please. Not a fan of lemon? You could easily replace with another fruit jam of you're choosing, but I implore you...try the lemon people. It's freak'n delicious!
2 Cups plus 5 tablespoons All Purpose Flour plus more for dusting
3/4 Cup whole Raw Almonds
1 Teaspoon Salt
1 Tablespoon Sugar
1/2 Teaspoon Cinnamon
2 Sticks Cold Unsalted Butter cubed
1/2 - 3/4 cup Ice Water
1 Large Egg for egg wash
Lemon Curd I used store bought
Standard 12 cup muffin tin
To make the dough...
Place the almonds in food processor and pulse until very finely ground. Remove 5 tablespoons and reserve for topping. Add properly measured flour, scoop into measuring cup then level off, put into food processor along with salt, sugar and cinnamon. Pulse a few times to incorporate. Add cubed butter and pulse few more times, just so the butter is in nickel to quarter sized pieces. This will give you a puffy, flaky pastry dough! Add ice water a table spoon at a time just until dough comes together. Roll into dough ball and slightly flatten to make large disk about , wrap in plastic and place in the fridge for at least 2 hours, can be made a day in advance.
Preheat oven to 375 degrees. Take 1 dough ball out of the fridge, Roll out on to a lightly floured surface into a rectangle until about 1/8th of an inch thick. trim off uneven edges, Cut into 12, 2 inch wide and about 11-12 inches long strips but don't separate yet. Get out you're measuring tape if you're a freak about even pieces like me...or just eyeball it, roll out remaining dough until you have used all the dough. Brush edges with egg wash and place a tablespoon of lemon curd in the middle of each strip of dough, spread the lemon curd to cover the length of the strip. Roll and top with a sprinkling of the reserved almonds. Place into greased muffin tin and brush the sides with egg wash. Bake for 20-25 min, until golden brown. Remove and place on cooling rack for 5 min and top with powdered sugar. Serve right way and if you have any left, store in airtight container for up to 2 days.