Tuesday, August 19, 2014

Pistachio Piecrust Pinwheels

These cookies started out as one of those delicious little accidents. I was slated to get together with a new friend, and both of us, short on weekday inspiration, listed off some of our neighborhood go-tos. Pleasant walks and dinners and parks, to be sure, but a bit of the usual rut. And then, in a last-minute burst of inspiration, we decided to drive out for a sunset picnic in the Columbia River Gorge.

Portland proper has many undeniable charms and green spaces. But the gorge, cutting between Oregon and Washington, is just ridiculously breathtaking. And I easily forget that in just a half hour or so, you can be taking in a scene so dramatically, panoramically staggering it makes your heart explode a little bit.

The Vista House is a little turban of a building on a summit of the gorge, intended by its builders to be “an observatory from which the view both up and down the Columbia could be viewed in silent communion with the infinite.” Sounds about right. But with the destination set, and just a few workday hours remaining before we set out, I needed to figure out what to bring.

My friend Adrian did the heavy lifting, promising some leftover pizza, smoked salmon, and a bottle of wine that we ended up bashing the cork into due to our failure to remember a bottle opener (leaving us with some fibrous bits and an overwhelming feeling of accomplishment). I didn't have enough time to hit the store, so I shopped in my kitchen. I grabbed a couple of carrots, a bag of cherries, a jar of pickles fermented by a friend, and a few squares of chocolate. But it didn't seem like I was quite pulling my weight. And then I remembered the small lump of pastry dough, left over from my recent spate of tart-making.

So I rolled out the dough, and sprinkled it with a generous sanding of coarse sugar, and some roughly-bashed cardamom seeds and finely-chopped pistachios. Because I only had a small lump of dough, I ended up with delicate little cookies, just an inch-plus in diameter. But they're actually kind of fun that way. Just teensy little spirals, a lovely match for a saucer of tea.

Or, in this case, a picnic. These perfect little rounds capped off a perfect little evening, full of open-hearted talks and breathtaking beauty and a reminder of how open the world can be. The unexpectedness of these cookies — and of the shape of the evening itself — made everything all the sweeter. 

Pistachio Piecrust Pinwheels

As you can see, this is more of a template than a recipe (as seems to be a trend lately), easily adapted to whatever amount of pastry you have on hand.

leftover pie/tart dough (I used the cookie-like pate brisee, but standard piecrust will make for a nicely flaky variation)
coarse sugar
cardamom seeds, pounded to not-too-big bits in a mortar and pestle
pistachios, finely chopped
egg, beaten with a pinch of salt and splash of water/milk (optional)

On a lightly floured countertop, roll out your leftover dough to a rectangle that is about 5 inches high, and 1/4-inch thick (the length needed to achieve these dimensions will vary based upon how much dough you've got). Sprinkle the dough with a generous sanding of sugar, then the cardamom seeds and pistachios to your taste (the cardamom seeds are fairly strong, so don't go too nuts with those). Then roll up the dough like a jelly roll, tightly, making sure the end seals. Wrap the dough tightly in waxed paper or plastic wrap, and place in the refrigerator to chill for about half an hour.

When the dough is almost finished chilling, preheat your oven to 400° degrees Fahrenheit. Line a cookie sheet with parchment paper, or just grease it, and set aside.

Take your chilled log of dough, and place it on a cutting board. With a sharp knife, slice the dough into 1/4-inch pinwheels. Transfer to your prepared cookie sheet, and repeat with remaining dough. If desired, brush with the egg wash, and sprinkle with additional sugar. Bake until lightly golden, ~10-12 minutes. Let cool, then pack for your picnic.


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