Kylie's cinnamon and currant almond pinwheels
Kylie used to make these at Blossoms Licenced Espresso Café in Kumeu, and Parnell's Rosehip Café makes them for the test kitchen crew when we need extra energy - everyone loves them.
|½ cup||Raw sugar|
|250 g||Cottage cheese|
|6 Tbsp||Oil, (canola works well)|
|1 tsp||Vanilla essence/extract|
|2½ cups||Self raising flour, extra 1/2 cup if needed|
|50 g||Butter, melted|
|3 Tbsp||Brown sugar|
|½ cup||Sliced almonds|
|2 tsp||Icing sugar, for glaze|
|1||Lemon juice, for glaze|
- Preheat oven to 190 degC fan bake. Coat a tray with a non-stick spray.
- Combine first five ingredients in a bowl. Mix well.
- This can be done a few hours ahead and be left to sit on the kitchen bench in a cool spot - this makes better pinwheels.
- Add flour and salt, and blend together with a knife.
- Knead dough a few times on a floured bench (don't over-work it). Roll dough out to form a rectangle, but keep it compact.
- Wet along one edge of the rectangle with water, then brush some melted butter over the rest of the dough.
- Combine the brown sugar, dried fruit, almonds and cinnamon. Scatter over dough. Roll dough up, keeping it compact.
- Cut roll into 8 pinwheels, using a well-floured sharp knife. Work pinwheels a little, making them neat as they will spread out when cooking.
- Place on the tray and drizzle a little melted butter on each one.
- Bake for 20 minutes, or until golden brown.