Apple And Custard Pinwheels
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Apple And Custard Pinwheels
  Apple    Custard    Cakes  
Last updated 6/12/2012 1:04:11 AM. Recipe ID 28551. Report a problem with this recipe.
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      Title: Apple and custard pinwheels
 Categories: Cakes
      Yield: 1 Servings
    1/2    Recipe quark pastry
           Milk to glaze

MMMMM----------------------FILLING 1- APPLE---------------------------
      1 c  Apple puree; sweetened

MMMMM--------------------FILLING 2 - CUSTARD-------------------------
      1    Egg yolk
      1 tb Sugar
      1 tb Flour
    150 ml Milk; 5/8 cup
  From: (Mark and Sue Thomas)
  These are a bit like Danish Pastries but without the yeast dough. You
  can use either filling or both together. Cut pastry into 16 squares,
  3" by 3". On each square, cut in diagonally from each corner, leaving
  an area in the centre that is uncut, about 1 inch across. Put a
  teaspoonful of either or both fillings in the centre. Take one corner
  and fold it to the middle. Move to the next triangle, and fold in one
  corner. Do this for each of the 4 triangles, so you have a pinwheel
  shape. Four corners meet in the middle on top of the apple, and 4 are
  left flat. This is easier to do than to explain! Use a fish slice to
  lift onto a greased or lined tray, and paint with milk or egg and
  milk if you have any. Bake at 190 C, 375 F for 20 minutes until the
  points are golden brown. To make custard: Mix all together and either
  microwave for 2 minutes, stirring occasionally, or cook over a low
  heat in a saucepan until thickened. It will taste a bit raw at this
  stage, but will be fine after baking.

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Recipe ID 28551 (Apr 03, 2005)

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