Wild Blueberry Pinwheels Recipes
BLUEBERRY PIE PINWHEELS
Cute, delicious, and simple to make, these Blueberry Pie Pinwheels are a fun way to use pie crust. Plus, they're amazing for getting the kids involved in baking!
Provided by Jamie Sherman
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Flour your counter surface, get out the refrigerated puff pastry dough, and roll out the dough just to make sure it is even.
- Brush melted butter all over the dough. Spoon blueberry jam over the dough and spread out evenly.
- Top with fresh blueberries. Sprinkle the sugar and cinnamon over the blueberries.
- Roll up the puff pastry dough like you would a cinnamon roll. Roll the dough tightly from the long end, pinching edges closed when completely rolled.
- Slice the dough 1-2 inches thick and place the pinwheels on a baking sheet or small casserole dish.
- Add all of the topping ingredients together in a small mixing bowl. Then, mix all ingredients together using a fork or a pastry blender. Add the crumble topping over the top of each slice.
- Bake for 25-30 minutes.
- Allow 5 minutes to cool before serving.
Nutrition Facts : Calories 115 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 pinwheel, Sodium 40 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
WILD BLUEBERRY PINWHEELS
Provided by editor
Number Of Ingredients 17
Steps:
- In a saucepan, heat milk and butter to 110 F 43 C
- In a large mixing bowl, dissolve yeast in warm milk mixture.
- Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
- Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter.
- Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
- Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours.
- Bake at 375 F 190 C for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
- For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.
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