Fruit Pinwheels Recipes

FRUIT PINWHEELS

Steps:

• In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar, baking powder, baking soda, and salt. Beat until combined, scraping bowl as needed. Beat in sour cream, egg, 1 1/2 tsp. of the vanilla, and, if desired, lemon zest. Beat in flour. Divide dough into four portions. Cover and chill 2 hours or until dough is easy to handle.
• Preheat oven to 375°F. Line a cookie sheet with parchment paper. On a lightly floured surface, roll one portion of dough at a time into a 7 1/2-inch square. Using a straight or fluted pastry wheel, cut dough into 2 1/2-inch squares. (Keep remaining dough chilled. If dough becomes too soft, return to refrigerator for a few minutes.)
• Place squares 2 inches apart on prepared cookie sheet. Using pastry wheel, cut 1-inch slits from the corners toward the center of each square. Snip any large pieces of fruit in preserves. Spoon 1 tsp. preserves into center of each square. Fold every other tip (one from each corner) into center to form a pinwheel shape. Gently press dough in center to seal.
• Bake 8 to 9 minutes or just until edges start to brown. Cool on cookie sheet 3 minutes. Remove; cool on a wire rack.
• For icing, in a small bowl stir together powdered sugar, 3 tsp. of the milk, and the remaining 1/2 tsp. vanilla. Stir in enough of the remaining milk to reach drizzling consistency. Drizzle icing over cookies. Let stand until set.

PUFF PASTRY PINWHEELS WITH CANDIED FRUIT

Steps:

• Mix first 5 ingredients in small bowl. Sprinkle work surface generously with additional sugar; place 1 puff pastry sheet on sugared surface. Cut sheet in half, forming two 9 1/2x4 1/2-inch rectangles. Brush each rectangle generously with some of melted butter, leaving 1-inch plain border along 1 long side of each. Sprinkle buttered part of each rectangle with 1 1/2 tablespoons spiced sugar. Scatter 1/2 cup candied fruit over spiced sugar on each. Brush border of each with egg. Starting at long side opposite glazed border, tightly roll up each rectangle, pressing firmly to seal long edges. Wrap each log separately in plastic. Repeat with remaining pastry sheet, butter, spiced sugar, candied fruit, and egg to create 2 more logs. Chill logs until firm, at least 3 hours and up to 1 day.
• Position 1 rack in center and second rack in top third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper. Using serrated knife, cut 2 logs into 1/2-inch-thick rounds (keep remaining 2 logs chilled). Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 12 minutes, then reverse position of sheets and bake until cookies are golden brown, about 12 minutes longer. Cool cookies on sheets on racks 5 minutes. Using spatula, transfer cookies to racks, bottom side up. Cool completely. Repeat slicing and baking with remaining 2 logs. (Can be made 8 hours ahead. Store airtight between sheets of waxed paper.)

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.

GARLIC-HERB PINWHEELS

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic, and olive oil. Season with salt and pepper. On a lightly floured work surface, unfold puff pastry. Spread pastry with herb mixture and roll up. With a sharp knife, cut into 1/4-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes. Store in an airtight container, up to 3 days.

EASY FRUIT PINWHEELS

Steps:

• Preheat oven to 400°F. Roll out pastry sheet on work surface to remove creases. Brush pastry with water. Starting at 1 edge, roll up pastry tightly jelly roll style. Cut pastry into generous 1/4-inch-thick rounds. Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds. Press center of each round with finger to form small hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar.
• Bake pastries until golden brown, about 20 minutes. Cool on racks. (Can be prepared 6 hours ahead.)

PINWHEEL COOKIES III

Steps:

• Blend together shortening, 1 cup white sugar, and brown sugar. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside.
• To Make Filling: In a saucepan, combine dates, sugar, water and nuts. Cook over medium heat until thick. Cool filling. If necessary, add water until mixture can be spread easily on the dough.
• Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2 inch thick. Spread with cooled, not cold filling. Roll up jelly-roll style. Close ends and place rolls on cookie sheets. Refrigerate until cold.
• Slice chilled rolls, and bake at 400 degrees F (205 degrees C) for 10 minutes.

DATE-WALNUT PINWHEELS

Steps:

• Preheat oven to 350°. Mix sugar and cinnamon. On a lightly floured surface, unroll crust; roll crust into a 12-in. square. Spread preserves over top; sprinkle with dates, walnuts and cinnamon-sugar., Roll up jelly-roll style; pinch seam to seal. Cut crosswise into 12 slices, about 1 in. thick. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 12-14 minutes. Remove from pan to a wire rack to cool.

CHICKEN 'N FRUIT PINWHEELS

Steps:

• Mix the first list of ingredients in a medium size bowl.
• I drained the pineapple and pressed as much juice from it as I could. Saved the juice to use some in dressing.
• Then make the dressing and add to the chicken and fruit mixture.
• I had the bakery dept slice a loaf of bread horizontally, then I cut the ends off.
• Spread the chicken mixture on each slice and then roll.
• I used an electric knife to slice the pinwheels.
• Amount of pinwheels will vary according to the type of bread you use and thickness of slices. I got 5 1/4-inch pinwheels out of one slice of bread using 1/3 cup of mixture.

FRUIT PINWHEELS

Steps:

• Pinch off a small piece of dough and reserve for centers.
• On lightly floured pastry cloth or board, roll rest of dough into rectangle, 12 X 8".
• With a sharp knife, cut into 6 4" squares Arrange squares, 1 1/2" apart on tray or in a shallow box.
• In each corner or each square, make a cut at 45 deg angle, 1 1/2" long.
• In center of each square, place 1 Tbs of your favorite preserves.
• To make pinwheels, bring every other point of dough to center of square; then press in center, to fasten Roll out the small piece of reserved dough 1/2" thick.
• Using a 1 1/2" roun cutter, cut 6 rounds.
• Moisten bottom of rounds slightly with water and place in center of each pinwheel, to cover points.
• TO FREEZE: Wrap tray with foil, seal, label and freeze.
• TO BAKE: Line a cookie sheet with brown paper.
• Arrange pinwheels, 2" apart on an ungreased bown paper Let rise in a warm place, no drafts until they get to be about double.
• Probably about 1- 1/2 hours.
• Meanwhile, preheat oven to 375F.
• Make the sugar glaze by simply mixing together glaze ingredients in a small bowl.
• Bake 15 minutes or until golden brown.
• Let cool slightly on wire rack.
• Drizzle glaze over warm rolls Note: to serve pinwheels for breakfast, remove frozen pastries from freezer and place on brown paper lined sheet, and keep in refrigerator overnight, that's they way we do it and they are ready to go in the a.
• m.