Page 78 - 2021-03-01BakefromScratch_UserUpload_Net

LEMON-BLUEBERRY PASTRY ROLLS
Makes 24 pastries

These puff pastry pinwheels are flaky, sweet, and tangy. With all the familiarity of

buttery palmiers, these round treats boast dynamic flavors from lemon zest and
crushed freeze-dried blueberries.

2¼ cups (281 grams) all-purpose flour

1¼ cups (284 grams) cold unsalted butter, cubed
2 teaspoons (6 grams) kosher salt
½ cup (120 grams) ice water

⅓ cup (14 grams) freeze-dried blueberries, finely crushed
¼ cup (50 grams) granulated sugar
2 tablespoons (12 grams) packed lemon zest (about 4 medium lemons)
1 tablespoon (14 grams) unsalted butter, melted and cooled for 10 minutes
Lemon Glaze (recipe follows)
Garnish: lemon zest

1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour,

cold butter, and salt at low speed just until butter is coated with flour. With
mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream,
beating just until dough comes together, about 1 minute. (There will still be
large pieces of butter.) On a lightly floured surface, shape dough into a 6-inch

square. Wrap in plastic wrap; refrigerate for 30 minutes.
2. On a lightly floured surface, roll dough into a 15x8-inch rectangle, lightly

flouring surface and top of dough as needed. Fold dough into thirds, like a

letter. Rotate dough 90 degrees; roll into a 15x8-inch rectangle, and fold into
thirds, like a letter. Repeat procedure once. Wrap dough in plastic wrap, and
refrigerate for at least 1 hour. (See Note on page 78.)
3. Preheat oven to 375°F (190°C). Line 2 rimmed baking sheets with
parchment paper.
4. In a small bowl, stir together blueberries, sugar, and lemon zest until
fragrant and well combined.

5. On a lightly floured surface, roll dough into a 20x10-inch rectangle. Brush
dough with melted butter, leaving a ½-inch border on one long side; sprinkle
butter with blueberry mixture. Starting with long side opposite border, roll up

dough, jelly roll style; place seam side down. Using a serrated knife dipped in

flour, gently slice into 24 rolls (about ¾ inch thick each); wipe and flour knife

between cuts as needed. Place, cut side up, 2 inches apart on prepared pans,
tucking loose ends under slices to secure.
6. Bake until lightly golden, 20 to 25 minutes. Let cool on pans on wire
racks for at least 15 minutes before serving, or let cool to room temperature.
Drizzle with Lemon Glaze. Garnish with lemon zest, if desired.

LEMON GLAZE
Makes about ¾ cup

1½ cups (180 grams) confectioners’ sugar, sifted
5 tablespoons (75 grams) heavy whipping cream
½ teaspoon (1 gram) packed lemon zest
⅛ teaspoon kosher salt

1. In a medium bowl, stir together all ingredients until smooth and well combined.
Use immediately.