PISTACHIO PINWHEELS
This recipe, from "Dessert Person" (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require no major assembly. These buttery, nutty, shortbready cookies achieve the highest calling for any recipe: They look and taste as if they are harder to make than they are. (Watch Claire make them here.)
Provided by Claire Saffitz
Categories cookies and bars, dessert
Time 40m
Yield 32 cookies
Number Of Ingredients 9
Steps:
- In a food processor, pulse the pistachios until they're very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
- To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners' sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
- Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
- Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
- Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
- Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a 1/2-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
- When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
- Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
- Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.
PISTACHIO PINWHEELS
Provided by Food Network Kitchen
Time 5h
Yield about 20
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and 1/3 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1 egg and the vanilla (don?t worry if the mixture looks separated). Reduce the mixer speed to low; mix in the flour mixture until combined. Turn out the dough onto a piece of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
- Meanwhile, make the filling: Pulse the pistachios and remaining 1/3 cup sugar in a food processor until very finely ground. Mix in the remaining egg, 2 tablespoons butter, the almond extract, pinch of salt and food coloring. Process, scraping the bowl occasionally, until a thick paste forms. Refrigerate until firm, about 30 minutes.
- Roll out the dough into a 10-by-11-inch rectangle on a floured surface. Spread the pistachio filling over the dough almost all the way to the edges. Starting with a short side, roll up the dough into a tight spiral. Wrap in plastic wrap and refrigerate, reshaping the log after 1 hour, until firm, at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 1 1/2 inches apart on the prepared pans.
- Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
APRICOT PINWHEELS
I decorate my little spirals with vanilla icing, but they're yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. -Beverly Sadergaski, Saint Cloud, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT PINWHEELS
A lovely apricot filling peeks out from pretty pinwheel cookies sprinkled with chopped almonds.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 2 g, TransFat 0 g
APRICOT-PISTACHIO TRIANGLES
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 3
Steps:
- Once the flour is incorporated according to dough recipe, beat in dried apricots and pistachios. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
APRICOT-PROSCIUTTO PINWHEELS
Italian-inspired puff pastry pinwheels brimming with sweet and spicy apricot compote and proscuitto, topped with mozzarella and drizzled with balsamic vinegar.
Provided by Janet
Categories Appetizers and Snacks Wraps and Rolls
Time 1h30m
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 43.9 g, Cholesterol 28.2 mg, Fat 21 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 397.3 mg, Sugar 28.8 g
APRICOT TURKEY PINWHEELS
I created these pinwheels for a football game snack using ingredients I had on hand. They were a huge hit, and I love how quick and easy they are to prepare. -Melanie Foster, Blaine, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 pinwheels.
Number Of Ingredients 5
Steps:
- Unfold pastry; layer with preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet., Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable plastic freezer bag. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.
Nutrition Facts : Calories 108 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
APRICOT TURKEY PINWHEELS
Make and share this Apricot Turkey Pinwheels recipe from Food.com.
Provided by sholman77
Categories Meat
Time 30m
Yield 16 Slices, 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread 1/4 cup apricot preserves onto the sheet of puff pastry.
- Sprinkle with 1/2 tsp ground mustard.
- layer with 1/4 lb turkey and 1/2 cup shredded Monteray Jack Cheese.
- roll up jelly roll style.
- Cut into 16 slices.
- Bake at 400 for 15 minutes.
Nutrition Facts : Calories 478.8, Fat 29.1, SaturatedFat 8.7, Cholesterol 28.3, Sodium 322.6, Carbohydrate 41.8, Fiber 1, Sugar 7.8, Protein 13.2
APRICOT-PISTACHIO PINWHEELS
These are somewhat different than the ones already posted. I've made them only once and changed only one direction from the original recipe that appears in this year's Woman's Day Cookie Cookbook pullout from their holiday issue of WD magazine. I formed and filled the cookies right on the baking sheet rather than forming them then transferring them to the baking sheet. It seemed easier and less time consumming. The directs do seem daunting but once you've made these you'll find they are not really that difficult, and the 40 cookies you get are worth it.
Provided by Nana Lee
Categories Dessert
Time 1h35m
Yield 40 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 94.8, Fat 5.2, SaturatedFat 1.2, Sodium 33.9, Carbohydrate 11.4, Fiber 0.5, Sugar 4.3, Protein 1.3
More about "apricot pistachio pinwheels recipes"
APRICOT-PISTACHIO PINWHEELS RECIPES AT WOMANSDAY.COM
From womansday.com
Servings 40Total Time 1 hrEstimated Reading Time 2 mins
APRICOT DESSERT RECIPES AT WOMANSDAY.COM
From womansday.com
APRICOT PINWHEELS – PUFF PASTRY
From puffpastry.com
APRICOT-ORANGE PINWHEELS RECIPE - PILLSBURY.COM
From pillsbury.com
APRICOT-GINGER PINWHEELS RECIPE | EATINGWELL
From eatingwell.com
APRICOT PINWHEELS RECIPE | LAND O’LAKES
From landolakes.com
HAM-AND-APRICOT PINWHEELS - VICTORIA MAGAZINE
From victoriamag.com
APRICOT - FILLED PINWHEELS - RECIPE | COOKS.COM
From cooks.com
HAM AND APRICOT PINWHEELS - TEATIME MAGAZINE
From teatimemagazine.com
APRICOT-PISTACHIO PINWHEELS | RECIPE | PINWHEELS, PINWHEEL RECIPES ...
From pinterest.fr
APRICOT PARMESAN PUFF PASTRY PINWHEELS - ONE HOT OVEN
From onehotoven.com
APRICOT PINWHEELS RECIPE - COOKING WITH MISS BRENDA
From kidsclubforjesus.org
FINNISH APRICOT PINWHEEL COOKIES - MOOSHU JENNE
From mooshujenne.com
APRICOT PINWHEELS - GOOD HOUSEKEEPING
From goodhousekeeping.com
PESTO PINWHEELS | EASY PUFF PASTRY APPETIZER
From wellplated.com
14 PINWHEEL RECIPES | ALLRECIPES
From allrecipes.com
EASY APRICOT AND PISTACHIO STUFFING BALLS - EASY PEASY FOODIE
From easypeasyfoodie.com
PISTACHIO PINWHEELS - DSM - DIABETES BLOGS, ARTICLES AND RECIPES
From diabetesselfmanagement.com
APRICOT PINWHEELS - FAMILY EATS
From familyeats.net
33 PINWHEEL RECIPES FOR YOUR NEXT PARTY - THE ADVENTURE BITE
From theadventurebite.com
APRICOT PINWHEELS - PEPPERIDGE FARM
From pepperidgefarm.com
APRICOT PINWHEELS - RECIPE | COOKS.COM
From cooks.com
APRICOT PINWHEEL COOKIES | THE CENTSABLE SHOPPIN
From thecentsableshoppin.com
APRICOT PINWHEELS – [STAGE] PUFF PASTRY
From stage.puffpastry.com
APRICOT-PISTACHIO PINWHEELS - PLAIN.RECIPES
From plain.recipes
APRICOT RASPBERRY PUFF PASTRY PINWHEELS - DULCET SCINTILLA
From dulcetscintilla.com
17 EASY PINWHEEL RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PISTACHIO PINWHEELS - PINTEREST
From pinterest.ca
FESTIVE APRICOT PINWHEEL COOKIES RECIPE - LIFEDONEWELL
From lifedonewell.today
PISTACHIO PINWHEELS WITH ALMOND EXTRACT, ALMOND FLOUR AND SUGAR
From more.ctv.ca
APRICOT PINWHEELS - NOW....YOU'RE COOKING! RECIPES
From nowyourecookingrecipes.com
CHOCOLATE-PISTACHIO APRICOTS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love