Poppy Seed Cherry Raisin Pinwheels Recipes

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.

CHERRY CRANBERRY PINWHEELS

Steps:

• For filling, combine the first 4 ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled., For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange zest. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well. , Divide dough in half. On a floured surface, roll 1 portion of dough into a 14x9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in waxed paper; refrigerate for at least 4 hours., Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.

CINNAMON RAISIN PINWHEELS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
• Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
• Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.

CHERRY PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Divide dough in half. Add cherry extract to 1 half and tint red. Knead almonds into remaining half. Wrap each half; refrigerate at least 3 hours or until firm enough to roll., On a baking sheet, roll each portion between 2 sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap securely. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers.

APPLE RAISIN PINWHEELS

Steps:

• Make baking powder biscuit dough according to package directions.
• Knead on a floured board for 30 seconds.
• Roll out a 1/2-inch thick oblong shape. Spread with butter.
• Combine apples, nuts, raisins, sugar and cinnamon; mix well; spread on dough.
• Pour 2 tablespoons molasses over all.
• Roll up jelly-roll fashion, cut in 12 1-inch slices, place in greased baking pan about 1/2-inch apart.
• Pour 1 teaspoon molasses on each pinwheel.
• Bake at 400°F for 18 to 20 minutes or until golden brown.
• Makes 12.

POPPY SEED PINWHEELS

Steps:

• In a large bowl, beat sugar and 1/2 cup butter with mixer at high speed until light and fluffy. Add flour, vanilla, salt, and egg; beat on low speed until blended, occasionally scraping bowl.
• Shape dough into ball. Wrap and refrigerate 1 hour, until firm enough to handle.
• To Make Filling: Stir remaining ingredients and 4 Tablespoons butter untl mixed. Set aside.
• On waxed paper, roll half of dough into 10 by 8 inch rectangle. Spread dough with half of the poppy seed mixture. Starting at narrow side, roll jelly-roll fashion. Wrap and refrigerate 1 hour, until firm. Repeat with remaining dough and filling.
• Preheat oven to 375 degrees F (190 degrees C).
• Slice one roll cross-wise into 1/4 inch thick slices. Place 1/2 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. Cool on wire rack and repeat with remaining dough.

POPPY SEED CHERRY RAISIN PINWHEELS

Steps:

• For the dough mix flour and baking powder and combine with the remaining ingredients to form a smooth dough.
• On a lightly floured surface roll out the dough into a rectangle.
• For the filling combine all the ingredients reserving 1 tbs of sugar.
• Spread dough with filling and sprinkle with remaining 1 tbs of sugar.
• Roll up dough like a jelly roll starting at the long side. Cut into 12 slices.
• Place on a paper-lined baking sheet and flatten slightly.
• Bake in the preheated oven at 180°C/350°F for 20-30 minutes.