Buttered Leavened Peels: A Family Delight


Indulge in a timeless dessert that has been cherished for over a century. This recipe, passed down from my grandmother, features delightful pinwheels filled with caramel and custard cream, dipped in a rich caramel sauce. Follow these steps to create a dessert that’s sure to become a family favorite.


Caramel Cream:

  • 4 tablespoons sugar
  • ⅔ cup (150 ml) 30% heavy cream for cooking

Custard Cream:

  • 1⅔ cups (400 ml) milk
  • ⅓ cup (50 g) vanilla pudding powder or cornstarch
  • 4 tablespoons sugar


  • 1¾ ounces (50 g) butter
  • ¾ cup (200 ml) water
  • Pinch of salt
  • 1¼ cups (150 g) plain flour
  • 4 eggs

Finishing Creams:

  • 1¼ cups (300 ml) 30% whipping cream (for the caramel cream)
  • 1¼ cups (300 ml) 30% whipping cream (for pudding cream)

Caramel for Dipping Pinwheels:

  • ⅔ cup (125 g) sugar
  • 1½ ounces (45 g) butter
  • ⅓ cup (75 ml) 30% cream

Method of Preparation

Step 1: Caramel Cream

  1. In a saucepan, add 4 tablespoons of sugar and heat to prepare the caramel.
  2. Stirring constantly, add 150 ml of heavy cream.
  3. Pour the caramel into a bowl, cover with cling film, and leave to cool in the fridge.

Step 2: Custard Cream

  1. In a small bowl, mix the pudding powder with a small amount of milk.
  2. Heat the remaining milk with 4 tablespoons of sugar in a large saucepan.
  3. Once heated, add the mixed custard and stir until you get a thick custard.
  4. Pour the custard into a bowl, cover with foil (to prevent a skin from forming), and leave to cool.

Step 3: Pinwheels

  1. In a saucepan, combine butter, water, and a pinch of salt. Cook until the butter melts.
  2. Add the flour and mix until a dough forms that sticks to the bottom of the pot.
  3. Allow the dough to cool slightly, then transfer to a food processor and gradually mix in the eggs.
  4. Put the dough in a pastry bag and pipe pinwheels onto a baking sheet lined with baking paper.
  5. Bake at 230°C (446°F) for 10 minutes, then reduce the temperature to 200°C (392°F) and bake for another 10 minutes.

Step 4: Finishing Creams

  1. Whip 300 ml of cream into whipped cream and gradually fold in the cooled caramel.
  2. Whip another 300 ml of cream and gradually fold in the cooled custard.

Step 5: Decoration and Finishing

  1. Cut the baked pinwheels in half.
  2. Prepare caramel by heating sugar, butter, and cream until smooth.
  3. Dip the tops of the pinwheels into the caramel sauce.
  4. Put the custard cream into a pastry bag and pipe it onto the bottom halves of the pinwheels.
  5. Put the caramel cream into another pastry bag and pipe it on top of the custard cream.
  6. Place the caramel-dipped tops onto the layered creams.

Nutritional Information

This deliciously rich dessert is a special treat. Here is the approximate nutritional breakdown per serving (based on 12 servings):

  • Calories: 350 kcal
  • Protein: 5g
  • Fat: 25g
    • Saturated Fat: 15g
  • Carbohydrates: 28g
    • Fiber: 1g
    • Sugars: 20g
  • Sodium: 150mg
  • Vitamin A: 15% DV
  • Calcium: 10% DV
  • Iron: 4% DV


This cherished family recipe for Buttered Leavened Peels brings together the rich flavors of caramel and custard creams with the light, airy texture of pinwheels. Perfect for any special occasion, these pastries will delight everyone who tries them. Enjoy making and sharing this timeless treat with your loved ones.

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