Meringue-Filled Cream Pastry Pinwheels Draft

How I make it

Cream dough

1. Cream the butter with the sugar. Add the yolks and keep beating a little longer.

2. Sift the flour and baking powder together and add them.

3. Add the lemon zest, then the cream to bring the dough together.

4. Chill the dough in the fridge for at least 1 hour.

Filling

1. Whip the egg whites, adding the sugar gradually, to stiff peaks.

2. Sift the powdered sugar and cornstarch over the meringue and fold in.

3. Add the vanilla and lemon zest and fold in with a spatula.

Shaping and baking

1. Preheat the oven to 340°F (170°C).

2. Roll the cream dough into a square about ⅛ inch (3-4 mm) thick.

3. Spread the meringue over it, scatter the chocolate chips and roll it up into a log.

4. Slice the log crosswise into even pieces to make small pinwheels.

5. Arrange the pinwheels on a baking sheet lined with parchment paper, spaced apart (the dough puffs as it bakes).

6. Bake for about 20 minutes.

7. Dust with powdered sugar and serve.

What I've learned

• For a richer filling, I swap the cornstarch for instant vanilla or chocolate pudding mix.
• This cream dough works with any sweet filling: poppy seed, ground nuts, or sugar and cinnamon.
• I always rest the dough at least an hour in the fridge. It also freezes well, to use as needed.
• Make sure the oven is fully preheated before baking.
• I like to serve them on a tall cake stand, dusted with powdered sugar.