Dessert People started at the end of December 2020 with a simple idea: what if we baked our way through Claire Saffitz's Dessert Person and shared the results with the people around us?
As with everything, there's no point in half-assing it. Now, with project started publicly, in a major way, we have to bake all 89 including, horrifically, the fruitcake.
And so, I present to you, Recipe #1: Pistachio Pinwheels.
The Verdict
Troy
4 out of 5 starsThey're not too sweet, have an interesting nutty flavour and look pretty
Rhianna
3 out of 5 starsThey're basically grandma-cookies
As this marks the first recipe in the Dessert People project, I don't have anything really to compare it to.
While it seemed easy to make, I can't be sure whether that's because I'm exceptionally talented or if it's because the professional cook who authored the book and rated the recipes rated this as not difficult.
My 3.5-cup, got-it-for-free food processor that I've had forever could barely manage the chopping of the pistachios. I should have known not to try and do the dough in it, I very quickly had to give up and throw it in the stand mixer.
Plop!
This dough gets sticky. Don't use a spatula that disconnects from the handle to mix and deal with it, because it will just get embedded in the dough, then pop off the handle then you'll be getting sticky dough all over your hands and then what's even the point of tools?
Make sure you don't skimp on chilling the dough in the fridge. If it's softer or warmer then when you're smearing pistachios on the base layer, the base will rip and tear and ruin your day.
No one tells you how difficult it is to chop this tube of cookie dough in a straight line. Slanted cookies are part of life.
After serving, don't forget the most important steps:
- Take the drama shot for instagram
- Share with friends because being Dessert People is contagious
