Bakery Spirals with Mascarpone Cream, Pomegranate, and Lemon Pistachio
Soft, buttery enriched dough spirals filled with a light lemon mascarpone cream, fresh pomegranate arils, and toasted pistachios. Baked until golden and finished with a delicate citrus glaze, they deliver an elegant, fresh, and original flavor profile perfect for a bakery display or special brunch.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (for activar and mezclar)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 180 g mascarpone cheese (for the relleno)
- 50 g powdered sugar (30 g for relleno and 20 g for glaseado)
- 2 cditas lemon zest (divided entre relleno and glaseado)
- 30 ml lemon juice (divided entre relleno and glaseado)
- 5 ml vanilla extract (for the relleno)
- 120 g pomegranate arils (well escurridos)
- 70 g toasted chopped pistachios (for the relleno and acabado)
- 20 g unsalted butter, melted (for brush antes of enrollar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, egg, and softened unsalted butter. Mix until a dough forms, then knead for 8 to 10 minutes until smooth, elastic, and slightly glossy.
- 3
3. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 60 to 75 minutes at room temperature, until nearly doubled in size.
- 4
4. While the dough rises, make the filling by mixing the mascarpone cheese with 30 g powdered sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and the vanilla extract until spreadable.
- 5
5. Lightly toast the pistachios if needed and chop them. Set aside 20 g for the final topping and reserve the rest for the filling. Make sure the pomegranate arils are well drained to prevent excess moisture.
- 6
6. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 14 x 11 inches. Brush the surface with the melted unsalted butter.
- 7
7. Spread the mascarpone cream over the dough, leaving a 1/2-inch border. Scatter the pomegranate arils and chopped pistachios over the top, reserving the portion for garnish.
- 8
8. Roll the dough up from the long side into a firm log. Cut into 10 equal spirals and place them in a greased baking dish or tray, leaving space between each one.
- 9
9. Cover the spirals and let them rise for 30 minutes more. Meanwhile, preheat the oven to 180 °C / 350 °F.
- 10
10. Bake for 22 to 25 minutes at 180 °C / 350 °F, until the spirals are puffed and golden on top.
- 11
11. Let cool for 10 minutes. Make the glaze by mixing the remaining 20 g powdered sugar with 1 teaspoon lemon zest and 1 tablespoon lemon juice.
- 12
12. Finish the spirals with the glaze and sprinkle the reserved pistachios on top before serving.
Chef tips
Drain the pomegranate very well before using so the filling does not make the dough soggy. If your kitchen is cool, let the dough rise in a barely warm switched-off oven, not above 30 °C / 86 °F.
Substitutions
You can replace mascarpone with thick cream cheese for a tangier result. Pistachios can be swapped for toasted almonds if desired, although the original flavor profile will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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