sprinkling of turbinado sugar, , for dusting on top
Instructions
Make the Dough:
Place butter, cream cheese, and white sugar in bowl of standing mixer (or large mixing bowl). Using paddle attachment or handheld electric mixer, cream butter and creamcheese until thoroughly mixed (about 2 minutes).
Add in vanilla extract and beat until mixed in. Add in salt and flour and mix until just incorporated.
Shape into a large ball and then flatten into a round disc. Wrap in plastic wrap and place in the fridge for at least 2 hours, up to 1 day.
Make the Filling:
Place quince paste, apricot jam and water in a small saucepot. Heat over low to medium heat. Using a spatula or whisk, mash the quince to encourage it to break down and become smooth. Continue to heat until mixture has fully combined and is a smooth, jam like texture, about 5 minutes. Set aside to cool completely in fridge.
Place pistachios in a small ziploc bag and using a rolling pin, pound them until they are fine crumbs.
Assembly:
Roll out dough into a large rectangle (about 6-7’’ by 12’’) until 1/8’’ thick (almost as thin as you can get it).
Spread jam filling onto dough in one even, thin layer. Sprinkle on pistachios. Roll into a log, starting with a long edge (to maximize the length of the log). Place in fridge to firm up, about 20 minutes.
Tips for Rolling out Dough:
- When rolling out, be sure to use some flour to prevent sticking (but try to overdo it on the flour because too much and the dough becomes dry and cracks when baking). Flour both the surface and rolling pin.
- Use silpat or parchment paper to help prevent sticking when rolling out.
- Constantly pick up the dough and turn it to make sure it doesn’t stick on the counter or parchment.
- If it’s sticking a lot, place back in fridge to help firm up.
To make pinwheels:
Cut dough into 1/2’’ thick slices and place pinwheels onto a prepared baking sheet. They won’t spread too much.
To make a wreath:
Every 1/2’’, cut an incision that goes about 5/6 of the way into the dough to the edge. Gently shape into a circular shape and join the ends. Place onto a prepared baking sheet.
For both:
Preheat oven to 350 degrees.
Brush dough with egg wash and lightly sprinkle with turbinado sugar. Place in fridge for an additional 20 minutes before baking.
Bake until dough is light golden, about 18-22 minutes (the range is due to how long you have the dough sits in the fridge for beforehand).