Baklava Pinwheel Cookies Recipes

Steps:

• In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes. , Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.

Steps:

• 1. Instructions In a small saucepan, over low heat, melt butter; stir in the powdered sugar and honey. Bring to a boil and remove from heat. Stir in walnuts and cinnamon. Let it cool for 30 minutes.
• 2. Meanwhile, divide cookie dough into 24 pieces and roll each into a ball. Place 2 inches apart on a cookie sheet that's been greased or lined with parchment paper or silicone baking mat. Bake at 350 degrees for 9 minutes.
• 3. Remove cookies and place a small dollup of nut mixture in the center of each cookie. Bake another 2-3 minutes until done. Transfer to wire rack to cool.

Steps:

• 1. Heat oven to 350 degrees. Peel & core apples and crack filberts. Chop both finely in food processor. In pyrex bowl stir together the apple mixture, fruictose, honey, flour, flax seed, salt. Cook in microwave for about 6 minutes until apples are almost tender. Let mixture chill for about 20 minutes.
• 2. Crush cereal, melt butter and unwrap filo. Cover dough with plastic wrap and a damp towel while you are working with it. Cut the 12"x 16" rectangle of filo sheets in half, making 2 stacks of 8"x 12". On a parchment lined cookie sheet, start stacking the sheets and brushing butter between sheets, sprinkling each layer with some of the crushed frosted flakes. When u have made about 8 layers, spread 1/2 of the apple filling to the edges of filo and roll up, jelly roll fashion from the 12" side. Brush with butter and set aside. Repeat directions and make a second roll. Brush with butter and bake for about 35 minutes until light golden brown. Let cool before slicing. This would be yummy served with frozen yogurt. Enjoy!

Steps:

• Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
• Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
• Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
• Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.