Cherry Cranberry Pinwheels Recipes

Steps:

• Make filling: Combine cranberries, cherry preserves and cinnamon with water in a medium saucepan. Simmer, stirring frequently, for 5-8 minutes, or until mixture softens and most of the liquid is absorbed. If it seems too dry, stir in 1 tablespoon water. Transfer to a food processor and process until smooth. Refrigerate until cool. (Filling may be stored up to 48 hours. Bring to room temperature and stir well before using.).
• Make dough:.
• Beat together butter and sugar with an electric mixer until light and fluffy, then beat in eggs, orange zest and vanilla. Sift flour, baking powder and salt into egg mixture and beat until combined well. Chill one hour.
• Assemble rolls:.
• Divide dough in half and roll out each piece between sheets of wax paper into a roughly 8 x 12 inch rectangle. Remove top sheet of wax paper (if it sticks too much, refrigerate dough for a few minutes to firm it up).
• Divide filling between rectangles, spreading it very thin in an even layer (you may have a little excess filling). Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using the wax paper as an aid, to form a 12 inch long log. Wrap rolls in wax paper and smooth out the logs by running your hands over them to make them as evenly sized as possible. Be gentle but firm. Wrap in foil and chill until firm, about 2 hours.
• Preheat oven to 350°F.
• Working with one roll at a time, keeping remaining roll chilled, cut rolls crosswise into 1/8 - 1/4 inch slices. Arrange slices 1 inch apart on ungreased cookie sheets, shaping the slices into neater rounds if necessary. Bake in the middle of the oven until pale golden and set, 8-12 minutes. Let stand on cookie sheet for about a minute to set. Transfer warm cookies to racks to cool.
• Passive cooking time includes chilling and baking the entire batch.

Steps:

• In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices.

Steps:

• Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside.
• Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.
• Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
• Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
• Enjoy!

Steps:

• Preheat oven 400°.
• Line pie pan with bottom crust.
• Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
• Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
• Brush crust with milk.
• Cover crust edges with foil to prevent burning.
• Bake at 400° for 40-50 minutes, removing foil during last 15 minutes.
• Cool on rack.
• Serve warm or cold.

Steps:

• Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
• In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
• Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with the edge of plate. Set aside. In a large bowl, combine the cranberries, 3/4 cup sugar and cornstarch; stir in cherry pie filling. Spoon into crust., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Whisk together egg white and water; brush over crust. Sprinkle with the remaining sugar. , Cover the edges loosely with foil. Bake at 425° for 25 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.