Fuji Licious Baklava Pinwheels Recipes

BAKLAVA PINWHEEL COOKIES

Steps:

• Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
• Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
• Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
• Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

FIESTA PINWHEELS

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

SUSHI PINWHEELS

Steps:

• For the prosciutto and mozzarella sushi: Place the bread slices on a work surface. Using a rolling pin, lightly roll the bread until 1/4-inch thick. Spread one side of each slice with 1 teaspoon of the mascarpone cheese and top with 1 slice of prosciutto. Trim the prosciutto to fit the bread using scissors. Spread each slice of prosciutto with 1 more teaspoon mascarpone cheese. Place 2 cheese sticks, end-to-end, along the narrow edge of the bread. Place 2 pickles, end-to-end, in front of the cheese. Place a carrot stick between the pickle and the cheese. Starting at the narrow end, roll up the bread like a jelly roll and press lightly to stick. Using a sharp knife, cut each roll into 3 pieces.
• For the turkey and cheddar sushi: Place the bread slices on a work surface. Using a rolling pin, roll the bread until 1/4-inch thick. Spread one side of each slice with 1 teaspoon of the mascarpone cheese and top with 1 slice of turkey. Trim the turkey to fit the bread using scissors. Spread each slice of turkey with 1 more teaspoon mascarpone cheese. Place 2 cheese sticks, end-to-end, along the narrow edge of the bread. Place a string bean on top of the cheese. Place a carrot stick alongside the string bean. Starting at the narrow end, roll up the bread like a jelly roll and press lightly to stick. Using a sharp knife, cut each roll into 3 pieces.
• Place the sushi on a platter and serve.

FINNISH PINWHEELS

Steps:

• In a saucepan, combine dried plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool. , Meanwhile, in a bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie crust. Blend in egg, cream and vanilla. Form into 2 balls. , Place 1 ball at a time on a floured surface and roll to 1/8-in. thickness. Cut into 2-in. squares. Place on ungreased baking sheets. With a sharp knife, make 1-in. diagonal slits in corners. Place 1/2 teaspoon filling in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Bake at 325° until the points are light golden brown, about 12 minutes. Cool on wire racks. Dust with confectioners' sugar.