Apricot Ginger Pinwheels Diabetic Recipes

APRICOT PINWHEELS

Steps:

• In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour and salt. Cover and refrigerate about 30 minutes or until firm.
• Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets.
• Spread each square with about 1/4 teaspoon jam. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Sprinkle each with almonds.
• Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.

APRICOT PINWHEELS

Steps:

• In a small saucepan, combine apricots, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Stir in pecans; set aside., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cardamom and cloves; gradually add to creamed mixture and mix well. Refrigerate, covered, at least 2 hours or overnight., Divide dough into two portions. On a baking sheet, roll out each portion between two sheets of waxed paper into a 15x9-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Spread half of the apricot mixture over one portion. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap logs in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped logs in resealable plastic freezer bags and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed.

APRICOT PINWHEEL COOKIES

Steps:

• In a large bowl, cream the butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each half into a thick rectangle; wrap in plastic. Refrigerate until firm or overnight., In a small saucepan, combine the apricots, water, remaining sugar and, if desired, liqueur; bring to a boil, stirring occasionally. Reduce heat to medium; cook until liquid is almost evaporated, about 5 minutes. Stir in pecans if desired; cool completely., On a floured surface, roll each portion of dough into a 12x9-in. rectangle. Evenly spread half of the apricot mixture over each rectangle to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-12 minutes or until golden brown. Remove from pans to wire racks to cool.

APRICOT-PROSCIUTTO PINWHEELS

Steps:

• Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
• Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
• While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
• Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.

APRICOT-PISTACHIO PINWHEELS

Steps:

• PISTACHIO SUGAR.
• Pulse pistachios and sugar in food processor until finely ground, and set aside.
• APRICOT FILLING.
• Combine all filling ingredients in a small saucepan and bring to boil reduing the heat to medium-low and simmer for 18-20 minutes stirring occasionally.
• When apricots are tender, transfer to food processor and puree then set aside.
• MAKING THE COOKIES.
• Heat oven to 400ºF.
• Line 2 bakiing sheets with your fav lining; silocone, foil, etc.
• Roll one sheet of pastry dough into 15 1/2 X 12 1/2 inches rectangle and trimming it with pizza cutter or fluted pastry wheel to 15 X 12 inches.
• Cut pastry crosswise into 4 - 3 inch strips and cut each strip into 5 - 3 inch squares. (you will have 20 3" squares from each sheet).
• TO FORM PINWHEELS.
• On each square make a 1 1/2" diagonal slit from each corner toward the center but not through it.
• Transfer squares to baking sheet.
• Place a level 1/2 tsp of filling in center of each square.
• Fold every other point of pastry square up and over center filling, overlapping in middle of filling.
• Gently press points into filling to secure.
• Lightly brush with egg white, placing a whole pistachio in the center of each.
• Sprinkle each pinwheel with 1/2 tsp pistachio sugar and a light sprinkling of the coarse decorating sugar in your choice of color.
• Bake 10 to 12 minutes until golden brown and puffed.
• Transfer to wirerack to cool.
• Repeat until all pinwheeels are done.
• NOTE:.
• These are best eaten the same day as making but can be stored between waxed paper in an airtight container at room temp for about 3 days.
• NOTE:.
• I found a brand of pistachios called "everybody's NUTS" that are roasted and unsalted. There is a bonus to their pistachios in that if you find one unopened nut and send it to them (with verification, of course) they send you another bag of pistachios!
• SUGGESTION.
• Any pistachio sugar and filling left over can be combined and used as a spread for toast, etc.

APRICOT-FILLED PINWHEELS

Steps:

• In a small saucepan over medium heat, combine the dried apricots with the 3/4 cup of water. bring to a boil, then stir in the sugar. Cover the pan and simmer for about 15 minutes, or until apricots are tender. Puree the mixture in a food processor or press through a sieve. Set aside to cool.
• Measure flour into a large bowl, cut in the margarine until the mixture is like fine meal. Combine the cold water and vinegar, sprinkle over the flour mixture. Gather the dough into a ball, flatten slightly, then wrap with plastic wrap and chill for at least 1 hour.
• Preheat the oven to 425 degrees F (210 degrees C). On a lightly floured surface, roll the dough out, one half at a time, to form a 12x9 inch rectangle. Cut into 3 inch squares using a knife or pizza wheel. Make a 1 1/4 inch slit at each corner of the squares, going in towards the center. Place one teaspoon of apricot filling into the center of each square. Fold every other tip from the corners into the middle to form the pinwheel design. Press down firmly in the center to seal. Place onto ungreased baking sheets and brush with a mixture of the egg yolk and milk. Sprinkle with finely chopped pecans if desired.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PORK PINWHEELS WITH APRICOT STUFFING

Steps:

• Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
• Pound tenderloin lightly with meat mallet to a 10x6 rectangle.
• APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.
• Let stand 5 minutes.
• Cook celery and onion in margarine until tender but not brown.
• Remove from heat; stir in cinnamon and pepper.
• In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
• Spread stuffing evenly over tenderloin.
• Roll up jelly-roll style, starting from short side.
• Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
• Cut meat roll into six 1-inch slices.
• Place meat slices on rack of unheated broiler pan, cut side down.
• Cook at 375°F for 10-15 minutes.
• Turn meat over and cook for 10-15 additional minutes, or until meat is done.
• Remove toothpicks or string; transfer meat to a serving platter.
• Meanwhile, for SAUCE, combine cornstarch and nutmeg.
• Stir in apricot nectar.
• Cook and stir till mixture is bubbly.
• Cook and stir 2 minutes more.
• SERVE sauce with meat slices.

APRICOT - GINGER PINWHEELS (DIABETIC)

Steps:

• Apricot-Ginger PinwheelsDirections: Filling In a small saucepan combine apricots, 1/4 cup water, sugar substitute, and the 1/4 teaspoon ginger. Bring to boiling; reduce heat. Cook and stir for 1 minute. Cover, cool completely. Dough In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the 1/2 teaspoon ginger, baking soda, and salt; beat until combined, scraping bowl occasionally. Beat in egg white, milk, and vanilla until combined. Beat in as much of the whole wheat flour and all-purpose flour as you can with the mixer. Using a wooden spoon, stir in remaining flours. Roll dough between two pieces of waxed paper or parchment paper into a 12 x 10-inch rectangle. Remove top sheet of paper. Spread dough with apricot filling, leaving a 1/2-inch border around the edges. Starting at a long side, roll up dough. Pinch edges of dough to seal. Spread nuts on a large piece of waxed paper or parchment paper. Roll dough pinwheel in the nuts to evenly coat the outside, pressing nuts in gently so they stick to the dough. Wrap dough in waxed paper or plastic wrap. Chill for 2 hours. Preheat oven to 375 degrees F. Coat a cookie sheet with nonstick cooking spray. Cut dough pinwheel into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer cookies to a wire rack; cool. Makes About 32 Cookies.