Our Creative (Pin)Wheels are Turning!
January is a month when our team of Bakers let their creativity soar. We try out new recipes and tinker with classics. We discuss new ideas and set goals for the year. While January seems to always be about starting anew, this year is off to a running start.
One place where there’s a lot of action - and the incredible aromas of fresh-baked goodness - is our kitchen. Taste-testing new items has all but obliterated the entire team’s New Year’s resolutions, but let’s be honest... we work in a bakery, and this is no place for diets. Just yesterday, Rose tested croissants, Kaylynn made our own housemade version of Oreos, Raydel baked apple gallettes, and Michelle tested chocolate cheesecake. Then red velvet cookies came out of the oven. Perfect circles of red velvet flavor in a soft cookie filled with white chocolate chips. They embody Valentine’s Day in the form of a cookie. Then came apple pie pinwheels made of flaky crust, cinnamon-laced apples and a bright white sugar glaze. I took a bite thinking I knew what to expect, but I was wrong. It was a burst of apple pie exploding with flavor. “Oh my God I love these,” I said, turning to Sydney who confessed with guilty eyes that she had already eaten six.
The pace of recipe innovation continues this week, with even more new things appearing on the cooling racks: chocolate raspberry mousse, brioche rolls, fruit tarts, apple hand pies, crullers, cream puffs, and white chocolate raspberry cheesecake. And we’re not done: we are also testing candidates for February’s Cupcake of the Month. We can’t decide between the top two flavors!
I am so thankful for such a creative team that has this passion for baking. Every time I taste something new from one of our talented bakers, I can immediately taste that it was made from scratch and created with the care, love, and attention to detail to make sure it’s done right.
We have a lot more ideas in store for 2019. Stay tuned!
In the meantime, we’ll share how to make the Apple Pie Pinwheels. Be warned, however, once you start you will Not. Be. Able. To. Stop.
Apple Pie Pinwheels
FOR THE FILLING
Your favorite pie dough recipe or store-bought pie dough. About one pound.
1 pound apples, cut into ¼ inch cubes
2 ½ TB granulated sugar
pinch of cinnamon
pinch of nutmeg
pinch of ginger
pinch of salt
2 ¼ tsp cornstarch mixed with 2 ¼ tsp water
FOR THE ICING
2 cups Powdered sugar (6x or 10x)
4 TB Whole milk
1 tsp Vanilla extract
Mix the sugar, milke and vanilla in a bowl until combined well and no big chunks are visible. You can add more milk until you reach our desired consistency.
Using a pastry brush or offset spatula spread the icing over the warm pinwheels.
In a medium bowl toss the apples with the sugar, cinnamon, nutmeg, ginger, and salt. Separate half the apple mixture into a medium sauté pan and leave the other half in the bowl. Cook the apple mixture in the pan on medium high heat for about 5 minutes or until the apples are soft. Add the cornstarch slurry and continue to cook for one minute. The mixture should be thickened a little. Remove from heat.
Add the cooked apples back into the bowl with the uncooked apples and let cool completely.
On a floured surface, roll out your pie dough into a rectangle about ¼” thick. Brush the pie dough lightly with melted butter. In a small bowl, make a mixture of ½ cup cinnamon and ½ cup granulated sugar. Sprinkle the mixture generously over the rolled out pie dough. Spread the apple mixture evenly over the pie dough rectangle.
With the longer edge nearest you, roll the dough into a spiral log, making sure that the filling is rolling with the dough and not getting oozed out. Refrigerate for 30 min or until dough is hard again. Cut into thin slices, about ½ inch thick.
Place flat on sheet pan lined with parchment paper. Brush tops with melted butter and sprinkle with more cinnamon sugar. Bake at 375 degrees for 20 minutes or until golden brown. While still warm, ice pinwheels.