Kylie's cinnamon and currant almond pinwheels
( SERVES 8 )
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.