A cross between a pastry and cookie, these date and orange pinwheels will be a hit with anyone partial to a date and orange scone.
Date and Orange Puree
2 cups dried dates, chopped
zest and juice of an orange
½ cup water
2½ cups flour
220g cold butter, cut into cubes
250g cold cream cheese, cut into cubes
To make the puree place the dates, orange and water in a small pot, heat and bring to a simmer. Simmer for approx. five minutes until the dates have broken down and liquid has evaporated. Take off the heat and allow to cool.
Combine flour, butter and cream cheese in a food processor. Pulse 4 to 5 times, then allow the processor to run until the dough forms a ball.
Transfer dough to a lightly floured bench and divide into four equal pieces. Wrap and chill for at least 30 minutes. You can also freeze the dough at this point if you like.
When ready to shape the pinwheels, take the pastry out of the fridge and place on a floured bench. Roll each piece of dough into a square measuring 21cm x 21cms, trimming the edges to keep it neat.
Divide the rolled out square into thirds both across and lengthways, leaving you with nine equal sized squares.
On each square cut a line diagonally from each corner, leaving enough space in the middle to place a dollop of the date puree.
Fold one corner from each cut piece towards the centre and over the date puree before placing the pinwheel on a lined baking tray. Repeat with the remaining square and bake at 180°C for 12-18. minutes.
Allow to cool, sprinkling with icing sugar just before serving.
Store in an airtight container for 2–3 days.
Recipe Vicki Ravlich Horan, Image Ashlee Decaires