1,423 easy and fully explained recipes, with 33,930 photos and 78 videos

Pistachio and goji pinwheels

Inspired by the traditional French "pain aux raisins" (like Danish pastries), here is a colourful and flavoursome version filled with pistachio cream and goji berries.

19K 1 5

Last modified on: October 10^th 2021

Keywords for this recipe:

For 36 pieces, you will need:

1 900 g Yeast-based flaky dough (for croissants)
2 600 g Pistachio cream
3 300 g goji berries
4 60 g beaten egg (optional)
Total weight: 1,800 grams

Change these quantities to make: 4 pieces 6 pieces 12 pieces 24 pieces 36 pieces

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
24 min.	1 hour 30 min.	25 min.	2 hours 19 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 10 min.

You will need your 900 g Yeast-based flaky dough (for croissants) to be really cold. If it isn't, roll out roughly, then lay on a baking sheet and chill in the freezer for 10 minutes, or in the fridge for 30 minutes.

Stage 2 - 5 min.

Roll out the dough into a large rectangle 18" x 10" (45 x 25 cm). Tip: Lay the dough on a plastic sheet to make the next stage easier.

Stage 3 - 2 min.

Mark a line 2" (5 cm) in from the nearest short edge.

Stage 4 - 2 min.

Use a rolling pin to thin out the edge part nearest you.

You will completely squash the dough, but don't worry, this will help when it comes to sealing up the roll later.

Stage 5 - 3 min.

Spread 600 g Pistachio cream over the whole surface, apart from the thinned bottom edge.

Stage 6 - 2 min.

Scatter 300 g goji berries over the cream filling.

Stage 7 - 3 min.

Now comes the tricky part: you need to roll up the dough, starting from the furthest edge, into a neat cylinder.

If you have the dough on a plastic sheet, simply pull this towards you slightly to start the roll.

Stage 8

If you do this really carefully, you should end up with a tightly rolled and even cylinder.

Stop when you get to the line you marked.

Stage 9 - 2 min.

Use a brush dipped in water to moisten the thinned edge of the dough.

Stage 10 - 20 min.

Finish rolling the dough, sticking the moistened edge firmly, and lay the roll on a baking sheet, still in its plastic sheet if possible.

Chill in the freezer for 20 minutes, or the fridge for 45 minutes to make the roll easier to slice.

Stage 11 - 5 min.

After chilling, use a serrated knife to cut the roll into slices about 1" (2.5 cm) thick.

Stage 12

Lay the slices on a baking sheet, well spaced out (they will swell during proving and baking), no more than 6 on a sheet.

Stage 13 - 1 hour

This is not essential, but you can glaze the slices around the sides only, or this will hinder the rising in the oven.

Put somewhere hot to rest and rise for 1 hour.

Stage 14 - 25 min.

Preheat the oven to 360°F (180°C).

Bake for 20 to 25 minutes, keeping an eye on the browning towards the end.

Leave to cool on a wire rack.

Remarks

As with many other pastries, these freeze very well for baking later: freeze the slices just after cutting.

For the classic "pain aux raisins", fill with confectioner's custard and raisins.

Keeping

Should be eaten as fresh as possible while the yeast-raised flaky dough is still crisp.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,267 Kcal or 22,052 Kj	132 gr	660 gr	417 gr
263 %	51 %	62 %	63 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
293 Kcal or 1,227 Kj	7 gr	37 gr	23 gr
15 %	3 %	3 %	4 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
146 Kcal or 611 Kj	4 gr	18 gr	12 gr
7 %	1 %	2 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten, Sourdough, Nuts

How much will it cost?

For 36 pieces : 18.17 €
Per piece : 0.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Yeast-based flaky dough (for croissants): You can get more informations, or check-out other recipes which use it, for example: Mirlitons of Guipavas, Raisin breads (pains aux raisins), Baker's apple soles, French croissants, Croissant dough apples, ... All
	Pistachio cream: You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, ... All

Other recipes you may also like

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
330K5 50 min. July 30^th 2021

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
405K 15 26 min. August 12^th 2018

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
688K 84.5 6 hours 24 min. December 27^th 2020

Beans with tomatoes

Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
193K4.1 1 hour 55 min. February 21^th 2011

Coconut tuiles

Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
312K4.8 1 hour 12 min. October 13^th 2010

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.