Worth the effort sweet almond buttery pastries for breakfast or brunch. 

Ingredients

• 500 g (4 Cups) cake flour
• 1 x 10g sachet instant yeast
• 30 ml (2 Tbsp) caster sugar
• 5 ml (1tsp) salt
• 250 ml (1 Cup) milk, warmed
• 1 large egg
• 250 g (1 Cup) butter, softened
• 100 g marzipan
• 1 x 410 g can Rhodes Quality Apricot Halves, drained
• 65 ml Rhodes Quality Apricot Jam, warmed

Method

1. Place the flour into a large bowl.
2. Stir in the yeast, sugar and salt.
3. Mix the milk and egg together and pour into the flour then mix well, first with a spoon and then by hand to form a soft dough.
4. Knead the dough very lightly to form a ball and then roll it out to a rectangle about 1cm thick.
5. Spread the softened butter over two-thirds of the rectangle, leaving the bottom third plain.
6. Fold up the bottom third over the butter, and then fold the top third down over the top.
7. Wrap it in plastic wrap and chill for 1 hour.
8. Re-roll the dough to a large rectangle, then repeat the folding by folding up the bottom third and then the top third and pressing the ridges down with the rolling pin.
9. Chill the dough for an hour.
10. Repeat the rolling and folding process once more, and chill it for a further hour.
11. Roll the dough out to a large square.
12. Trim off the edges of the dough, and cut into 12 squares.
13. Cut into the squares diagonally from each corner to just before the centre.
14. Brush a little water in the centre, then fold in one side of each edge to give the pinwheel shape and press the corners down well in the centre.
15. Divide the marzipan into 12 and roll each piece into a ball.
16. Place each ball in the centre of the pinwheel.
17. Place one Rhodes Quality Apricot Halves on top of the marzipan.
18. Place the pinwheels on a baking sheet lined with baking paper.
19. Leave the pastries in a warm place until the dough has doubled in size.
20. Brush some Rhodes Quality Apricot Jam over the pastries and bake in an oven preheated to 190C for 20-25 minutes or until light golden and crisp.
21. Brush over the with a little more apricot jam.
22. Transfer the pastries to a wire rack to cool.

Cooking Tip: Instead of using marzipan, a dollop of custard can be used below each apricot.