Bakery Spirals with Pistachio Butter, Roasted Quince and a Hint of Anise
Soft, aromatic enriched dough spirals filled with homemade pistachio butter, roasted quince, and a delicate hint of anise. An original bakery pastry balancing toasted, fruity, and gently spiced notes.
Ingredients
- 500 g bread flour (for the dough)
- 70 g sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 240 ml warm whole milk (a unos 100°F/38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 350 g fresh quince (pelado and diced small)
- 50 g brown sugar (for roasting the membrillo)
- 15 g unsalted butter, melted (for roasting the membrillo)
- 2 g anise seeds (lightly machacadas)
- 120 g shelled unsalted pistachios (for the relleno)
- 80 g unsalted butter, softened (for the relleno)
- 40 g powdered sugar (for the relleno)
- 2 g ground cinnamon (for the relleno)
- 5 ml vanilla extract (for the relleno)
- 30 ml heavy cream (for the relleno, si se necesita suavizar)
- 1 unit beaten egg (for brush)
- 30 g honey (for glasear al final)
- 15 ml water (for mezclar with the miel)
- 20 g chopped pistachios (for decorar)
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
Preheat the oven to 400°F / 200°C. Toss the quince cubes with the brown sugar, melted butter, and anise seeds. Spread on a tray and roast for 20 to 25 minutes, stirring once, until tender and lightly golden. Let cool completely.
- 2
In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast.
- 3
Add the warm milk, 1 egg, and the 60 g softened butter. Mix until a dough forms.
- 4
Knead for 8 to 10 minutes by hand or mixer until the dough is smooth, elastic, and slightly glossy.
- 5
Place the dough in a greased bowl, cover, and let rise for 60 to 75 minutes in a warm spot, until nearly doubled in size.
- 6
While the dough rises, make the filling. Process the shelled pistachios into a coarse paste. Add the 80 g softened butter, powdered sugar, ground cinnamon, vanilla extract, and heavy cream. Mix until spreadable.
- 7
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches.
- 8
Spread the pistachio butter evenly over the dough, leaving a 1/2-inch border. Scatter the cooled roasted quince over the top.
- 9
Roll up the dough tightly from the long side to form a log. Cut into 10 even spirals.
- 10
Place the spirals on a parchment-lined tray or baking pan, leaving space between them. Cover and let rise for 30 to 35 minutes, until puffy.
- 11
Preheat the oven to 350°F / 175°C. Brush the spirals with the beaten egg.
- 12
Bake for 25 to 30 minutes, until deeply golden and baked through in the center.
- 13
Stir the honey with the water and brush over the hot spirals right out of the oven. Finish with the chopped pistachios on top.
- 14
Let rest for 10 minutes before serving so the filling can set slightly.
Chef tips
If the quince is very firm, cut it into small cubes so it roasts faster. Cool the fruit filling completely before rolling to prevent the dough from getting soggy.
Substitutions
You can replace quince with firm apple if quince is unavailable, though the flavor profile will change. Pistachios may be replaced with toasted almonds for a different version, while keeping the tree nut allergen category.
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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