Danish Apricot Pinwheels from Bake!: Essential Techniques for Perfect Baking by Nick Malgieri

Ingredients

• Large baking sheet or swiss roll tin lined with baking paper or foil
• ½ teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• ½ batch Quick Danish Pastry Dough or Christel’s Danish Pastry Dough
• 3 tablespoons plain flour
• 55 g unsalted butter, softened
• 55 g whole almonds, with or without skin, finely ground in the food processor
• 2 medium egg yolks, at room temperature
• 70 g sugar
• Icing sugar for finishing
• Egg wash: 1 egg well beaten with a pinch of salt
• 6 fresh apricots, rinsed, halved and stoned