Italian Pine Nut and Apricot Pinwheels : tasty flavourful holidays’ dessert and snack.
After the season of harvest, it comes a time to dry the fruits and vegetables for winter. It is very common to freeze them but we leave some out, on the air, so clean and sharp winds do their work and keep the valuable ingredients.
The bounty of dried fruits inspired me to do some sweet stuff using dried apricots and this Italian Pine Nut and Apricot Pinwheels are the result. Original version is cake using both pine nuts and dry apricots but these pinwheels seemed to be a nice twist.
There is one other no bake dessert post (apricots, figs and cashew) to be published soon but here we focus on the rolls easily done since I used store bought pizza dough and the dessert is done pretty quickly.
For the best results, finely chop dried apricots in the evening and combine with dark rum, sugar and water and leave overnight. When you roll out the pizza dough next day, everything is done pretty quickly and the flavours of fruits and dark rum releasing are amazing.
During the process I realized pine nuts have to be chopped also since the rolls are cut out easily and I truly recommend you do the same for the best results.
Italian Pine Nut and Apricot Pinwheels
Italian Pine Nut and Apricot Pinwheels : tasty flavourful holidays' dessert and snack.
- 1 store bought pizza dough ( 10 x 16 inches )
- 1 cup finely chopped dried apricots ( 28 dry apricots )
- 1 Tbsp sugar
- 3 Tbsp dark rum
- 4 Tbsp water
- 2 Tbsp melted butter + for the baking dish
- 3 Tbsp chopped pine nuts
- Ingredients for the glaze:
- 8 Tbsp icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
In a medium sized bowl, combine apricots, sugar, dark rum and water. Leave aside; overnight is the best.
The next day, roll out pizza dough on clean flat surface and butter it.
Using table spoon, spread apricots mix over the dough an sprinkle it with pine nuts.
Roll up jelly roll style, starting with a long side.
Pinch seam to seal and cut into 20 rolls.
Butter the baking dish (10 x 6 inches ).
Preheat the oven to 180 C / 356 F.
Place rolls cut side up in baking dish and leave to rise for approx 10 mins.
Bake for 20 minutes.
In a small pot, combine icing sugar, milk and vanilla extract and stir on low heat until the mixture starts to boil.
Take away from the heat immediately and spread over the pinwheel rolls.
Serve warm or cold.