Hazelnut pinwheels
Delight in the rich, nutty flavor of homemade Hazelnut Pinwheels. This easy-to-follow recipe combines toasted hazelnuts, velvety whipping cream, and decadent dark chocolate for a truly indulgent treat. Perfect for special occasions or an everyday sweet craving!
- 20 Jun 2024
- Cook time 20 min
- Prep time 70 min
- 10 Servings
- 6 Ingredients
Hazelnut pinwheels are a delightful treat combining the rich flavors of hazelnuts and dark chocolate. These pinwheel-shaped confections are perfect for any occasion, providing a beautiful presentation and a delicious taste that will impress your guests. This recipe involves making a nutty dough, crafting a chocolate filling, and rolling them up into pinwheels to create a visually appealing dessert.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Spread 1 cup of hazelnuts on a baking sheet and toast them in the preheated oven for about 10 minutes or until fragrant. Allow them to cool.
- Once cooled, rub the hazelnuts with a kitchen towel to remove most of the skins. Then, finely chop the hazelnuts or process them in a food processor until they resemble coarse crumbs.
- Separate the eggs into yolks and whites. Place the egg yolks in one bowl and the egg whites in another.
- Add 1 tbsp of sugar to the egg yolks and beat until pale and creamy.
- Fold in the self-raising flour and the finely chopped hazelnuts to the egg yolk mixture.
- Using an electric mixer, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the egg yolk, flour, and hazelnut mixture until well combined. Be careful not to deflate the egg whites.
- Pour the batter onto the prepared baking sheet and spread it out evenly.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the sponge is baking, heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer.
- Remove from heat and add the dark chocolate. Let it sit for a minute, then stir until smooth and fully combined, creating a ganache. Allow the ganache to cool to room temperature.
- Once the sponge is baked, remove it from the oven and let it cool for a few minutes.
- Place a clean kitchen towel on your counter and dust it lightly with powdered sugar. Invert the slightly warm sponge onto the towel.
- Carefully peel off the parchment paper and, starting from one of the short ends, gently roll the sponge up with the towel inside. Allow it to cool completely while rolled up.
- Carefully unroll the cooled sponge and spread the chocolate ganache evenly over the surface.
- Roll the sponge back up without the towel, creating a chocolate-filled pinwheel.
- Wrap the pinwheel in plastic wrap and refrigerate for at least 1 hour to set.
- Once set, remove the pinwheel from the refrigerator and slice it into even pieces to serve. Enjoy!
Tips:
- Toast the hazelnuts before using them to enhance their flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for about 10 minutes or until fragrant.
- Allow the dark chocolate to cool slightly before spreading it on the dough to prevent melting and making a mess.
- For even pinwheels, use a sharp knife to slice the rolled dough evenly and gently.
- Chill the dough in the refrigerator for about 30 minutes before slicing to make cutting easier and more precise.
- Keep an eye on the baking time, as oven temperatures can vary. The pinwheels are ready when they turn golden brown.
There you have it – a scrumptious batch of hazelnut pinwheels ready to be enjoyed. These delightful treats not only taste divine but also look impressive, making them perfect for sharing with family and friends or serving at gatherings. Enjoy the rich, nutty flavor combined with indulgent chocolate in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 3.21g | 8% |
| Sugar 7g | 7% |
| Fat | |
| Fat 22g | 25% |
| Saturated 3.99g | 13% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 90mg | 17% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.30mg | 2% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 0.82mg | 1% |
| Vitamin E 2.17mg | 14% |
| Vitamin K 2.16ug | 2% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 3.12mg | 28% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 90mg | 8% |
| Potassium, K 130mg | 4% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.69mg | 6% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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