Creamy Jam Pinwheel Recipes

CREAM CHEESE JAM PINWHEEL COOKIES

Steps:

• Cream together the butter and cream cheese
• Mix in the salt and flour, until combined and a ball starts to form
• Use your hands to roll it into a ball, pressing down on the top so its flat and will be easier to roll out (disc shaped)
• Wrap in plastic wrap
• Chill 30 minutes
• Generously flour your counter
• Put the dough on your counter, sprinkle some flour over top
• Use a rolling pin to roll the dough out to a 10" x 12" rectangle
• Sprinkle the top with more flour, and roll up the dough in your rolling pin (at this point the dough is still thick enough that it won't break)
• Sprinkle more flour on your counter top
• Flip the dough over, so what was the top is now facing the counter
• Sprinkle more flour on top of the dough and roll it out to a 10" x 30" rectangle
• Spread the jam all over, leaving half an inch bare on one of the longer sides
• Roll the dough up, like you would cinnamon rolls, ending at the side that has the half inch with no jam
• Cut this in half and place both pieces in the fridge to chill for 15 minutes
• Preheat the oven to 375
• Use sewing thread to make 1/4" slices *see notes
• Line these up flat, on a parchment lined baking sheet
• Bake for 17-20 minutes
• Remove from the oven, transfer to a wire cooling rack
• Once they have cooled, sprinkle powdered sugar on top
• Serve

CREAMY JAM PINWHEEL

Steps:

• Spread cream cheese into 10x5-inch rectangle on sheet of parchment paper; cover evenly with jam. Roll up tightly, beginning at one of the long sides and removing parchment paper as cream cheese is rolled up. Wrap tightly in plastic wrap.
• Refrigerate 1-1/2 hours or until chilled. Remove plastic wrap.
• Coat log evenly with pecans. Serve with the crackers.

PEANUT BUTTER AND JAM PINWHEELS

Steps:

• BEAT shortening, peanut butter and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, milk and vanilla.
• COMBINE flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended.
• CUT two pieces of wax paper to a size of 15 x 10 inches. Place dough on one sheet, top with second sheet, then roll dough to the edges. Mix jam with cornstarch until dissolved and smooth. Remove top piece of wax paper. Spread jam mixture on dough evenly to within 1/2-inch of edges.
• LIFT up long side of wax paper. Loosen dough with spatula. Using the wax paper, roll up dough jelly-roll fashion. Seal seam. Wrap in the wax paper to freeze for 1 hour or wrap in plastic wrap to refrigerate overnight.
• HEAT oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray. Unwrap dough. Cut into 3/8-inch slices. Place 2-inches apart on prepared baking sheet. Return dough to freezer until all cookies are sliced.
• BAKE 11 to 12 minutes or until set. Cool 1 minute on baking sheet before removing to cooling rack.
• TIP By freezing the dough, a nice clean cut can be made when slicing to make cookies.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.