Cappuccino Pinwheels Recipes

17 BEST PINWHEEL RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fun and unique lunch in 30 minutes or less!

CAPPUCCINO EGGS

Steps:

• Preheat the oven to 375 degrees F.
• Lightly brush both sides of the bread slices with olive oil, and season with salt and pepper. Place on a baking sheet and put into the oven for about 12 minutes, or until crispy on the outside and soft within. Keep warm until needed.
• Turn on your espresso machine and build up the pressure.
• In a saucepan, heat the cream over medium heat just until it simmers. Remove from the heat.
• Break the eggs into a bowl, whisk until blended, and season with salt and pepper. Whisk in the hot cream and 1 tablespoon of the chives.
• Pour 1/4 of the egg mixture into a heatproof 1-cup measuring cup (a metal pitcher for steaming milk works well). Plunge the steamer wand deep into the eggs and steam them, keeping the nozzle deep and rotating the cup to cook the eggs evenly. Don't shake the cup or the eggs will scramble. You want them to set into a cake, being careful not to overcook them. You will notice the noise changes as the eggs solidify. Lower the cup and steam the surface of the eggs. The eggs should remain soft and not be fully set.
• Invert the cup onto a warm plate, top with a spoonful of caviar, and sprinkle with some of the remaining chives. Serve with 2 slices of the toasted bread. Repeat to make 4 servings.

CAFE MOCHA PINWHEELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and espresso powder; gradually beat into creamed mixture. Divide dough in half. Beat cocoa into half of dough. Divide each color into 2 portions., On baking sheets, roll each portion between 2 sheets of waxed paper into a 9x7-in. rectangle. Remove waxed paper. Place a chocolate rectangle on top of a plain rectangle. Roll up tightly jelly-roll style, starting with a long side. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Securely wrap dough in waxed paper; repeat with remaining dough. Freeze 1 hour or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.

COCONUT-CHOCOLATE PINWHEEL COOKIES

Steps:

• In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together 8 tablespoons butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and slowly add flour mixture, beating until almost combined. Add coconut and beat until incorporated. Place dough between two sheets of parchment and roll out to a 10 1/2-by-12 1/2-inch rectangle, 1/4 inch thick. Using a sharp knife, trim 1/2 inch from edges to create a 10-by-12-inch rectangle. Transfer to a baking sheet. Refrigerate until firm, at least 1 hour and up to overnight.
• Place chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pot of simmering water; stir until melted and smooth, about 3 minutes. Remove from heat and stir in condensed milk. Let cool 5 minutes. Mixture will be thick and pasty.
• Remove dough from refrigerator and peel off top sheet of parchment. Using an offset spatula, spread chocolate mixture evenly over surface of dough. Using the bottom sheet of parchment for support, roll dough into a tight log. Wrap log in plastic; refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Remove plastic from log and cut log into 1/4-inch-thick rounds. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Bake, rotating pans halfway through, until firm and beginning to brown around edges, 15 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.