Help re: egg wash please

E

emtd

Well-known member
I'm preparing two types of pinwheels for games night tonight. I put the egg wash on after rolling it up and am about to start the second pinwheel. Should I avoid egg wash until just before baking? Does it matter?

TIA

Betty

 
BTW, I have been making pinwheels often, lately. Use PC butter puff pastry. Having fun trying all

sorts of concoctions.

Wish I didn't have to travel so far to get PC products, or, I wish I had a bigger freezer.

What 2 types are you making?

 
Thank you all. I'm making:

l) mozzarella, parmesan, sun dried tomato, pesto & toasted pine nuts & thyme.

2) trying a mushroom one - link below.

I've made the first one with variations lots. Sometimes I add thinly sliced salami. Fingers crossed the second one is good.

Also making the hoisin meatballs from serious eats which I like a lot.

What types do you like to make?

Thanks again for your help.

Betty

https://simplyhomecooked.com/cheesy-mushroom-pinwheels/

 
My favourite is simple H-M pesto. I am learning how to be careful with thick or creamy fillings.

Just testing how tight to roll and how big to make them. I am recently using up Swiss slices and prosciutto, with grainy Dijon. Sun dried tomatoes and chevre. onion jam.

Yes, Deb, they have wonderful products. almost all of them are far beyond others in the category. I used to bring puff pastry back from France until PC got with it. I still wish some manf'r would do real butter crusts, sable and brissee, already rolled out and in circle. What luxury. So far, only in France, I think.

 
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