Pinwheel Pops Recipes

PINWHEEL POPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; gradually beat into creamed mixture., Divide dough into three portions. Tint each portion as desired with food coloring; wrap in plastic. Refrigerate 30 minutes or until easy to handle., Between pieces of waxed paper, roll out each portion into a 12x6-in. rectangle. Remove pieces of waxed paper. Stack colored rectangles on top of each other to form one thick rectangle. Wrap in plastic; refrigerate 30 minutes or until firm., Preheat oven to 375°. Unwrap and slice stacked rectangles crosswise, into 6x1/2-in. strips. Taper the ends of each strip; wrap strips around themselves to form coils. Place 1 in. apart on ungreased baking sheets. Decorate with sprinkles along cookie edges. Bake 8-10 minutes or until set. , Remove to wire racks to cool. While cookies are still soft, insert a wooden skewer or pop stick into each cookie.

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!

PINWHEEL POPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; gradually beat into creamed mixture., Divide dough into three portions. Tint each portion as desired with food coloring; wrap in plastic. Refrigerate 30 minutes or until easy to handle., Between pieces of waxed paper, roll out each portion into a 12x6-in. rectangle. Remove pieces of waxed paper. Stack colored rectangles on top of each other to form one thick rectangle. Wrap in plastic; refrigerate 30 minutes or until firm., Preheat oven to 375°. Unwrap and slice stacked rectangles crosswise, into 6x1/2-in. strips. Taper the ends of each strip; wrap strips around themselves to form coils. Place 1 in. apart on ungreased baking sheets. Decorate with sprinkles along cookie edges. Bake 8-10 minutes or until set. , Remove to wire racks to cool. While cookies are still soft, insert a wooden skewer or pop stick into each cookie.

LEMON-POPPY PINWHEELS

Steps:

• Preheat the oven to 350˚F. Line two baking sheets with parchment paper. Lightly dust a work surface with flour. Roll out the puff pastry on the work surface into a 12-inch square.
• Brush with the lemon curd and sprinkle with the poppy seeds.
• Cut the pastry in half, then cut each half crosswise into 1/4-inch-wide strips. Roll up each strip into a coil. Place the coils 2 inches apart on the prepared pans. Brush with the egg wash.
• Bake the cookies until golden, about 20 minutes. Transfer to a rack to cool completely.

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.

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.