Jelly Pinwheels Recipes

GREEK PINWHEELS

Steps:

• Unfold puff pastry. Whisk egg and water; brush over pastry. Combine the remaining ingredients; spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style. Cut into twenty 1/2-in. slices., Place 2 in. apart on greased baking sheets. Bake at 425° until puffed and golden brown, 9-11 minutes. Serve warm.

PEANUT BUTTER AND JELLY PINWHEELS

Steps:

• Spread peanut butter over each tortilla; next spread with jelly and sprinkle with granola. Roll up; cut into slices. Serve immediately.

JELLY PINWHEELS

Steps:

• Prepare a 25 x 25 slice tin with a very light spray of cooking oil - you do not want it to taste of oil!
• In a microwave proof bowl add the jelly crystals and cold water
• Heat on high for 1 minute, stir & check if crystals have dissolved, if not heat for a further 10 seconds.
• Add marshmallows and stir lightly into jelly.
• Heat for 15-30 seconds (only until marshmallows just begin to puff up **see below!)
• Using a whisk quickly mix together the ingredients until the marshmallow has completely dissolved.
• Pour into prepared slice tin and set on a level shelf in your refrigerator for an hour or until set
• Remove from the fridge and carefully pull away the mixture from one side of the tin to see if it will come away cleanly.
• Gently lift the set mixture onto a clean dry surface, marshmallow side up.
• If you feel it will catch at the sides of the tin gently run a knife around the edge.
• Begin at one end and with gently roll the jelly with the fingers of both of your hands, keeping the roll as firm and tight as possible.
• Mine always has funny ends - don't worry!
• Set seam side down on bench
• Get a clean piece of cotton about 15-20 cm long
• Slide the cotton under the roll about 1cm from the end and cross it over the top of the roll, pulling the cotton tight until it cuts through the rollup.
• Continue to do this every 1 cm down the roll until you have completely sliced it.
• Display on a plate and serve!
• Keep in fridge until ready to serve, best eaten the day it is made.

CRUNCHY PEANUT BUTTER AND JELLY PINWHEELS

Steps:

• With rolling pin, flatten each slice of bread. Spread 1 tablespoon of the peanut butter on each of 2 slices of bread and 1 tablespoon jelly on each of the other 2 slices of bread.
• To make 2 stacks, place 1 peanut butter-spread bread slice, peanut butter side up, on top of 1 jelly-spread bread slice, jelly side up. Roll up each stack, jelly-roll fashion, to make 2 rolls. Freeze rolls 15 minutes.
• On sheet of waxed paper, crush granola bar. Remove rolls from freezer. With remaining 1 tablespoon peanut butter, spread thin layer on outside of each roll; roll each in crushed granola bar. Cut each into 4 small rolls. Serve, or if desired, freeze 15 minutes longer to set before serving.

JELLO PINWHEELS

Steps:

• 1. Lightly spray an 8 or 9 inch square pan with cooking spray. If you do not have cooking spray you can also line the pan with plastic wrap so that it comes up the sides.
• 2. Mix the gelatin and water in a medium sized bowl until gelatin is dissolved.
• 3. Add the marshmallows until they are dissolved into the jello. If the marshmallows do not melt, place in the microwave for 10 second intervals until melted.
• 4. Gently pour the jello/marshmallow mixture into the pan.
• 5. Chill for 1 hour (The marshmallow and jello will separate forming two distinctive layers).
• 6. Remove the chilled jello from the refrigerator and remove from the pan or peel away from the plastic wrap. TIPS FOR REMOVING THE JELLO: You may want to dip a butter knife in hot water and run in around the sides of the pan to loosen it. Also after loosening up the sides you can also roll the jello into a roll in the pan if you are having trouble getting it out.
• 7. With the jello side down (marshmallow side up) roll the square into a roll (pinwheel).
• 8. Use dental floss to cut the Jello into 1/2 inch slices. You should get about 10 to 12 pinwheels.
• 9. Serve immediately or chill in the refrigerator until needed.

PARTY PINWHEELS

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.