Mineral Point, WI
Have fun giving your creation a name and please describe your recipe.
Classic Danish Pinwheels
Tell us about your pastry dough and final texture after baking. Are you happy with it?
I combined two recipes and managed to add too much liquid. I mostly fixed this by rolling in more flour during the rolling/turning process. May 11-year-old son helped mix and shape the dough. They came out pretty well despite my mistake.
Detail how you added a Wisconsin twist to your flavors or presentation.
My son wanted to shape them like cows or cheese wedges, but that was beyond my skill set. So we just used a lot of Wisconsin ingredients instead: Organic Valley butter and milk, raspberries and eggs from our farm, and organic flour from Meadowlark Organics near Ridgeway, Wisconsin.
How did you do?