Raspberry Pinwheels Recipes

RASPBERRY PINWHEELS

Steps:

• Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over 1/4 inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle. Then cut the dough into nine 4-inch squares.
• Cut squares three-quarters of the way from each corner towards the center. Fold every other point towards the center and press to seal. Fill the center of each pinwheel with 1 teaspoon raspberry jam. Place the pinwheels on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
• Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Pinwheels are best eaten the same day they are made.

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.

RASPBERRY NUT PINWHEELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Roll out dough between 2 sheets of waxed paper into a 12-in. square. Remove waxed paper. Spread dough with jam; sprinkle with nuts. Roll up tightly, jelly-roll style; cover. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.

RASPBERRY PINWHEELS

Steps:

• sift flour, baking powder, beat together margarine, sugar, and egg in another large bowl till fluffy --
• stir in vanilla, gradually add flour mixture, stirring till well combined.
• roll dough between 2 pcs of wax paper to 12x10 rectangle.
• remove top piece of wax paper.spread jam over entire surface od dough.sprinkle with nuts, firmly roll up dough from long side.
• remove wax paper --
• reroll in wax paper and refrigerate dough overnight in the refrigerator --
• preheat oven to 375*.
• cut roll into generous 1/4" slices.with sharp knife.
• place on ungreased cookie sheet -- 2" apart.
• bake 9 minutes or golden brown.do not overbake --
• cool on wire rack -- .

RASPBERRY PINWHEEL COOKIES

Steps:

• 1. mix the butter, cream cheese, and sugar until creamy. add the egg. add the flour, vanilla. divide into two logs. ref 1 hr. roll out and spread with the jam. roll back up and ref 30 minutes.slice one inch thick. sprinkle with sugar. bake at 350 for app 20 min.

RUGELACH PINWHEELS

Steps:

• Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
• Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.
• On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.
• Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

RASPBERRY PINWHEEL COOKIES

Steps:

• In large bowl, combine butter and cream cheese with sugar; add egg, juice and lemon zest.
• Continue beating till light and fluffy.
• Sift flour and baking soda together.
• Gradually add to creamed mixture.blending after each addition.
• Chill for 1 hour.
• Preheat oven to 350°F.
• Lightly grease cookie sheet, divide dough into three portions.
• Working on floured surface, roll each portion into a rectangle about 9x10 inches and 1/8 inch thick. Trim edges.
• Brush with 1/3 cup raspberry jam and roll up.
• Repeat with remaining dough. Cut rolls in slices and place on cookie sheet.
• Bake for 10-12 minutes or till firm.
• When done, transfer to racks and let cool completely.