Eggless Danish Pastry Pinwheels/Eggless Jam Pinwheels

Danish pastry, these pastries are prepared with flour, egg, sugar, butter and salt with milk, this pastry sheet need to be prepared /folded as much as we do for puff pastry sheets. Its better to start a day before if you are planning to make these dangerously addictive pastries at home. Since its a pastry, obviously butter is very much needed for making this elegant bakes. Yes butter is the most wanted ingredient for making this pastry if you feel that there is too much of butter, just forget this pastry. But however seriously its worth to give a try to these beauties. This eggless Danish pastry is our this month's Baking Eggless,a monthly event owned by Gayathri, the original recipe goes for an egg, i simply replaced the egg with yogurt.May be the lamination of the dough needs bit patience else its quite an easy pastry sheet to make at home.

Since i have already tried my hands with Famous french pastry Croissant, i was bit confident when i went through the original recipe suggested by Gayathri. Lamination of the dough may be bit time consuming. Yes once folded, the dough need to be kept in fridge for 20-30minutes everytime.Else personally for me, this pastry dough is quite easier, however i enjoyed making these pastry pinwheels at home and we couldnt stop munching these beauties.Sending to Bake Fest guest hosted by Nalini.

Recipe source: Joe Pastry
For dough:
2cups All purpose flour
2tbsps Sugar
1+1/2tsps Instant yeast
2/3cup Milk
1/4cup Yogurt

Butter slab:
200grms Butter
2tbsps Flour

For pinwheels:
Strawberry jam (as per need)
Milk (for brushing)

Combine the flour, sugar, instant yeast, milk, yogurt, in a bowl, knead everything as smooth dough, the dough will be somewhat sticky.

Transfer the dough in a greased bowl, leave aside in a warm place for half an hour.

Arrange the dough in fridge for minimum two hours.

Cut the cold butter into half thick slabs, place these pieces on the cling wrap to form a  square.

Cut the butter into pieces to form a prefect a square, top it with flour,roll it well giving much pressure so that the pieces begin to stick together.

Pound the butter until it flattens well and form a even square, pound them lightly with the rolling pin.Refrigerate this for a while.

Take the dough from the fridge, flatten it and place the butter slab, bring the edges of the dough as shown in picture.

Dust and roll it as thick rectangle, bring an edge towards the center of the rolled dough, bring the other edge over the folded dough.

Arrange the dough in fridge for half an hour.

After half an hour, take the dough,dust generously and roll the dough again as rectangle and fold the dough as we did earlier, keep again in fridge for half an hour.

Lamination of the dough goes for three times, and the dough should be kept in fridge every half an hour in between.

Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides. Refrigerate overnight.

Next day, take the dough, dust generously the working surface, roll it as bit thick rectangle, cut the rolled pastry sheet as squares.

Take a squared pastry sheet, make four slits on each edges, bring the right side of an edge towards to the center and press slightly.

Continue the same with other edges.

Transfer the unbaked pinwheels to the baking sheet lined over a baking tray.

Cover it with a towel, keep aside for an hour until the dough rises.

Preheat the oven to 375F.

Make a depression in the center,Drop half a teaspoon of jam in the middle.

Brush the pinwheels gently with milk and bake for 15-20minutes.

Remove the pinwheels and let it get cool completely on a wire rack.

Enjoy..