LCBO Food and Drink Winter 2016

Strawberry Pinwheel Pastries

INGREDIENTS

1 pkg (450 g) PC ® Butter Puff Pastry, thawed but cold cup (150 mL) PC ® Black Label British Columbia Strawberry Fruit Spread

1

egg, beaten

Icing: 1 cup (250 mL) icing sugar 5 tsp (25 mL) milk

instructions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. 2. Unroll one sheet of pastry; cut into 3 x 3 grid to make nine equal squares. Transfer to one of prepared baking sheets. On each square, slice a 3/4-inch (2 cm) cut from each corner in toward the centre. Place baking sheet in refrigerator. 3. Repeat with remaining sheet of pastry. Chill both baking sheets for 10 to 15 minutes. 4. Transfer a few pastry squares to work surface, keeping remaining pastry squares in the refrigerator. Place a dollop—about 2 tsp (10 mL)—of fruit spread in centre of each square. Brush corners lightly with egg wash and fold every other tip in toward the centre, pressing together to adhere, to form a pinwheel and almost completely cover fruit spread. Using thin metal spatula, return to baking sheet in refrigerator. Repeat for all pastry squares. Chill for 15 minutes. 5. Place one baking sheet in centre of oven and immediately reduce oven temperature to 350°F (180°C). Bake for 22 to 25 minutes or until pastry is golden and crisp. Remove and let cool

for 10 minutes. Meanwhile, increase oven temperature to 375°F (190°C); place second baking sheet in oven, reduce oven temperature to 350°F (180°C) and bake in similar fashion.

Find all our recipes at pc.ca/blacklabel

6. Make icing: Stir together sugar and milk until smooth. Drizzle some over each warm pastry. Best served warm.

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