PINWHEELS BISCUITS

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Let’s face it, “Pan di Stelle” or “Nutella” cream are both delicious. Maybe it’s because it tastes so much like chocolate, because biscuits from our childhood (for Pan Di Stelle) are crumbled inside, because it’s palm oil-free…

So why not enclose it inside a biscuit made of good homemade shortcrust pastry? And if that biscuit is in the shape of a pinwheel…. in an instant it’s Spring!
This is an easy recipe, which you can also make with your children, and the result is really delicious!

Ingredients:

  • 200 g of 00 flour
  • 100g of granulated sugar
  • 150 g of soft butter
  • 2 egg yolks
  • 1 pinch of salt
  • the grated peel of a lemon
  • Pan di Stelle or Nutella Cream (for non-chocolate lovers, you can also use the jam you prefer).

Cut the soft butter into cubes and place it in a large bowl. Add the egg yolks, sugar, grated lemon zest and pinch of salt and mix the ingredients quickly with your hands or with the mixer.

Quickly add the flour to the mixture, without working it too much, otherwise the butter will heat up too much. Form a floured ball and wrap it in cling film: let it rest in the fridge for half an hour and then roll it out with a rolling pin to a height of 3-5 mm.

At this point, cut out rectangles of dough with the knife (approximately 8 cm side) and proceed to make cuts starting from the corners along the diagonals, without reaching the center. At this point, place a teaspoon of Pan di Stelle cream (do not put too much cream!) in the center and fold one of the corners towards the centre, skip the next corner and fold the next one towards the centre, like the diagram in the figure below. Close with a little ball of shortcrust pastry in the middle.

Place the pinwheels on a baking tray lined with baking paper, well spaced apart, and leave them in the fridge for at least half an hour (this will help the biscuits maintain a very “defined” shape).

Bake in a static oven heated to 160-180°C for about 15 minutes, until the tips are just golden. Remove from the oven and let cool completely before removing from the tray.

Aren’t they beautiful? A breath of Spring! Try one… they’re really delicious.

The Pan di Stelle or Nutella Cream is working very well and does not dry out or harden too much during cooking, making it perfect as a filling for a shortcrust biscuit. Long live Pan di Stelle Cream!

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