Easy Fruit Pinwheels Recipes
EASY FRUIT PINWHEELS
Apricot and berry jams are especially nice filling for these cookies.
Provided by Sue Ellison
Yield Makes about 24
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Roll out pastry sheet on work surface to remove creases. Brush pastry with water. Starting at 1 edge, roll up pastry tightly jelly roll style. Cut pastry into generous 1/4-inch-thick rounds. Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds. Press center of each round with finger to form small hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar.
- Bake pastries until golden brown, about 20 minutes. Cool on racks. (Can be prepared 6 hours ahead.)
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- In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar, baking powder, baking soda, and salt. Beat until combined, scraping bowl as needed. Beat in sour cream, egg, 1 1/2 tsp. of the vanilla, and, if desired, lemon zest. Beat in flour. Divide dough into four portions. Cover and chill 2 hours or until dough is easy to handle.
- Preheat oven to 375°F. Line a cookie sheet with parchment paper. On a lightly floured surface, roll one portion of dough at a time into a 7 1/2-inch square. Using a straight or fluted pastry wheel, cut dough into 2 1/2-inch squares. (Keep remaining dough chilled. If dough becomes too soft, return to refrigerator for a few minutes.)
- Place squares 2 inches apart on prepared cookie sheet. Using pastry wheel, cut 1-inch slits from the corners toward the center of each square. Snip any large pieces of fruit in preserves. Spoon 1 tsp. preserves into center of each square. Fold every other tip (one from each corner) into center to form a pinwheel shape. Gently press dough in center to seal.
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