Peanut Butter Pinwheels with Peanut Butter Drizzle
These are a variation on our favorite breakfast treat pain au chocolat, a French-inspired treat served in the boulangeries of France. In French Canada they are referred to as chocolatines and are a special treat not to be missed. This variation of mine is filled with a cream cheese and Peanut Butter & Co. Dark Chocolatey Dreams blend that bakes up beautifully for a special way to start your day. The combination of a buttery flaky dough, peanut butter and dark chocolate, baked together and giving off a deliciously seductive aroma is completely irresistible. You can roll them in the traditional pain au chocolat shape or create a pinwheel shape as I have done here.
- Yield:18 pinwheels
- Prep Time:20 minutes
- Cook Time:15-20 minutes + 30 minutes for drizzle to harden
- Total Time:1hr 10 minutes
For the pastry
4 ounces cream cheese, at room temperature
1/4 cup sugar
1 extra-large egg white, at room temperature
2 sheets (1 box) frozen puff pastry or croissant dough or 1 batch homemade, defrosted
1 egg beaten with 1 tbsp. water, for egg wash
Peanut Butter Drizzle (recipe below)
For the peanut butter drizzle
1 cup plus 3 tbsp. confectioners’ sugar
2 tbsp. milk
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg white and Peanut Butter & Co. Dark Chocolatey Dreams. Don’t whip.
Preheat oven to 350°F; butter two large baking sheets; set wire racks over waxed paper.
Remove dough from refrigerator, divide dough in two (return one half of dough to the fridge), and use a rolling pin to roll out one half of the dough into a 12-inch square on a lightly floured board; cut into nine 4-inch squares.
Dollop 1 tablespoon filling into the center of each square of rolled dough.
On each square, slice a 2-inch cut from each corner in toward the center; fold every other tip in toward the center (pressing firmly), forming the pinwheel shape (easy peasy!) Transfer pinwheels to baking sheets using a spatula.
Repeat with remaining dough and filling.
Beat 1 egg with 1 tablespoon of water in a small cup; brush lightly over pastries using a pastry brush.
Bake in the oven for 15-20 minutes — switching baking sheets on oven racks halfway through baking time — until beautifully golden.
Transfer pastries to prepared wire racks to cool completely. Drizzle with Peanut Butter Drizzle.
To make Peanut Butter Drizzle. In a bowl, stir together the confectioners’ sugar and milk. Add the Peanut Butter & Co. Dark Chocolatey Dreams and stir until smooth. Adjust if necessary to get the proper drizzling effect. Drizzle lightly over the croissants and let stand until the mixture sets up, about 30 minutes.