Strawberry pesto pinwheel

Finely grate the flour and butter together, then add the basil pesto and mix. Dissolve the yeast, sugar, and salt in the milk, then combine everything briefly into a smooth dough. Cover and let rest at room temperature for 60 minutes, then wrap well and store overnight in the refrigerator at 5°C.

Blend all ingredients into a fine paste.

Gradually add the strawberry purée to the almond paste and mix until smooth and lump-free. Process immediately.

Roll the chilled dough to a thickness of 2 mm into a sheet measuring 40×64 cm. Then leave to relax in the freezer at -18°C for 45–60 minutes.

Cut the dough sheet in half (each 40×32 cm). Spread 500 g of the strawberry-almond filling evenly over one sheet.

Place the second sheet on top as a lid and divide into 8×8 cm squares. Brush the surface with egg wash, then cut the dough into individual pieces.

For each square, cut diagonally from each corner about 2 cm toward the center. Fold every other corner into the middle and press lightly to form the classic pinwheel shape.

Place the dough pieces on mesh-style Flexipan mats and leave to proof in the proofer.

Bake in a moderate oven with little steam. Start slightly hotter, then reduce the temperature and bake until lightly golden.

While still warm, brush the pastries lightly with clear glaze for a shiny finish.