PUFF PASTRY PINWHEELS WITH CANDIED FRUIT
These cookies are best enjoyed the same day they are made.
Yield Makes about 5 dozen
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients in small bowl. Sprinkle work surface generously with additional sugar; place 1 puff pastry sheet on sugared surface. Cut sheet in half, forming two 9 1/2x4 1/2-inch rectangles. Brush each rectangle generously with some of melted butter, leaving 1-inch plain border along 1 long side of each. Sprinkle buttered part of each rectangle with 1 1/2 tablespoons spiced sugar. Scatter 1/2 cup candied fruit over spiced sugar on each. Brush border of each with egg. Starting at long side opposite glazed border, tightly roll up each rectangle, pressing firmly to seal long edges. Wrap each log separately in plastic. Repeat with remaining pastry sheet, butter, spiced sugar, candied fruit, and egg to create 2 more logs. Chill logs until firm, at least 3 hours and up to 1 day.
- Position 1 rack in center and second rack in top third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper. Using serrated knife, cut 2 logs into 1/2-inch-thick rounds (keep remaining 2 logs chilled). Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 12 minutes, then reverse position of sheets and bake until cookies are golden brown, about 12 minutes longer. Cool cookies on sheets on racks 5 minutes. Using spatula, transfer cookies to racks, bottom side up. Cool completely. Repeat slicing and baking with remaining 2 logs. (Can be made 8 hours ahead. Store airtight between sheets of waxed paper.)
SPICED PUFF PASTRY PINWHEELS WITH CANDIED FRUIT
Here's a different cookie for your cookie tray -- and a very pretty one, at that. Spirals of flaky puff pastry dough are highlighted with chunks of beautiful candied fruit. Use the mixed candied fruit for fruitcakes to give the most color. These cookies require a bit of work, but are not really hard to make. And the results will sparkle on your cookie tray. Chilling and thawing times are not included in the preparation time. Recipe is from the book The Christmas Table by Diane Morgan.
Provided by Lorraine of AZ
Categories < 4 Hours
Time 1h9m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Remove the pastry sheets from the package and thaw the pastry at room temperature for 30 minutes.
- In a small bowl, stir together the sugar, cinnamon, allspice, ginger and nutmeg until well combined. Set aside.
- Sprinkle a work surface generously with sugar. Working with 1 pastry sheet at a time, unfold the pastry sheet and place on prepared work surface. Cut it in half, forming two 9-1/2 inch long rectangles. Brush each half generously with butter, leaving a 1/2-inch border uncovered on one long side. Sprinkle each rectangle generously with some of the spiced sugar mixture. Scatter 1/2 cup of the candied fruit on each rectangle. Brush the plain border with the egg glaze. Starting at the long side opposite the edge brushed with egg glaze, roll up each pastry rectangle tightly, jelly-roll style, pressing firmly to seal the long edges and the ends of the logs. Wrap each log separately in plastic wrap. Repeat with the second sheet of puff pastry to make 2 more logs. Chill the 4 logs until firm, about 3 hours or up to 8 hours.
- Position one rack in the center and another rack in the upper third of the oven. Preheat the oven to 400 degree F. Line 2 rimmed baking sheets with parchment paper or nonstick baking liners.
- Remove 2 logs from the refrigerator, unwrap, and cut into 1/2-inch thick rounds. (Keep the other 2 logs refrigerated while these bake.) Arrange the rounds on the prepared baking sheets, spacing them 1 inch apart. Bake for 12 minutes and then switch the pan between the racks and rotate them 180 degrees. Continue baking until the cookies are golden brown about 12 minutes longer.
- Let the cookies cool on the pans on wire racks for 5 minutes. Using a spatula, transfer the cookies to the racks, turning them bottom side up. The beautifully bronzed sugared bottom of these cookies becomes the top!
- Let cool completely and then carefully break off any excess sugar that has hardened around the edges. While the first batch cools, cut and bake the remaining 2 logs the same way.
- The cookies can be made up to 2 days ahead. Layer them between sheets of waxed paper in an airtight container and store at room temperature.
Nutrition Facts : Calories 59.9, Fat 4, SaturatedFat 1.3, Cholesterol 5.6, Sodium 21.7, Carbohydrate 5.5, Fiber 0.2, Sugar 1.7, Protein 0.7
PUFF PASTRY PINWHEEL COOKIES WITH JAM
Categories Cookies Fruit Dessert Bake Christmas Kid-Friendly Condiment Winter Bon Appétit Small Plates
Yield Makes 40
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
- Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
- Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.)
EASY 3-INGREDIENT CHEESE PINWHEELS
This is my go-to finger food for any party - it's super quick and easy to make and all you need is puff pastry, cheese, and herbed cream cheese.
Provided by superchef
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with Swiss cheese slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll.
- Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
- Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 5.6 g, Cholesterol 15.6 mg, Fat 8.9 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 93.2 mg, Sugar 0.3 g
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- Mix first 5 ingredients in small bowl. Sprinkle work surface generously with additional sugar; place 1 puff pastry sheet on sugared surface. Cut sheet in half, forming two 9 1/2x4 1/2-inch rectangles. Brush each rectangle generously with some of melted butter, leaving 1-inch plain border along 1 long side of each. Sprinkle buttered part of each rectangle with 1 1/2 tablespoons spiced sugar. Scatter 1/2 cup candied fruit over spiced sugar on each. Brush border of each with egg. Starting at long side opposite glazed border, tightly roll up each rectangle, pressing firmly to seal long edges. Wrap each log separately in plastic. Repeat with remaining pastry sheet, butter, spiced sugar, candied fruit, and egg to create 2 more logs. Chill logs until firm, at least 3 hours and up to 1 day.
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