These Danish pinwheels are filled with cream cheese, topped with almonds, and dusted with confectioners sugar for an unfussy take on a classic.
Almond Pinwheels with Cream Cheese Filling
- ½ recipe Danish Dough
- Cream Cheese Filling (recipe follows)
- 1 large egg, lightly beaten
- ½ cup (57 grams) sliced almonds
- ¼ cup (30 grams) confectioners’ sugar
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll dough into a 16x12-inch rectangle. Using a pizza wheel or a sharp knife, cut dough into 12 (4-inch) squares. Make a cut into the square from each corner, leaving ½ inch at the center. (You should have 4 triangles.) Fold one corner of each triangle up to the center of the square to make the pinwheel. Place pinwheels on prepared pan. Cover loosely with plastic wrap, and let stand for 30 minutes.
- Preheat oven to 375°F.
- Spoon 1½ teaspoons Cream Cheese Filling into center of each pinwheel, and brush with beaten egg.
- Bake until puffed and golden, 15 to 18 minutes. Top with almonds, and sprinkle with confectioners’ sugar.
Cream Cheese Filling
Makes about 1 cup
- 1 (8-ounce package) cream cheese, softened
- 1 cup (120 grams) confectioners’ sugar
- 1 large egg yolk
- 1 teaspoon vanilla bean paste
- ½ teaspoon (1.5 grams) kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, confectioners’ sugar, egg yolk, vanilla bean paste, and salt at medium speed until smooth and creamy, 4 to 5 minutes.