Quince And Fig Pinwheels Recipes

Steps:

• Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
• Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
• Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
• Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
• Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

Steps:

• Trim store-bought pie dough into an 8-inch square. Pulse 1 cup dried figs, 1/2 cup pitted dates, a pinch of cinnamon, 1/2 teaspoon orange zest, 1 1/2 teaspoons orange juice and 1 tablespoon butter in a food processor. Spread over the dough and roll into a log; chill 30 minutes. Cut into 1/2-inch-thick slices and bake 12 to 15 minutes at 375 degrees.

Steps:

• Combine flour, sugar, and 1/2 teaspoon salt in the bowl of a mixer. Add butter, and beat on low speed until dough comes together, about 5 minutes. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
• Roll out dough to a 1/8-inch thickness on a lightly floured surface. Cut out forty 2-inch squares using a sharp paring knife and a ruler (alternatively, use a pizza cutter). Transfer to a parchment-lined baking sheet, spacing each about 1 inch apart. Refrigerate until chilled, about 30 minutes.
• Meanwhile, pour boiling water over figs in a heatproof bowl. Let stand for 15 minutes. Puree figs in a food processor until smooth. Add quince paste, and pulse until combined.
• Whisk together egg yolks and heavy cream in a small bowl. Working with a few dough squares at a time, cut a 3/4-inch slit into the 4 corners of each, and brush surface with egg wash. Fold the 4 corners of each square into the center to form a pinwheel, and gently press the center to adhere.
• Preheat oven to 350 degrees. Spoon 1/2 teaspoon fig mixture into the center of each, and sprinkle entire cookie with sugar. Refrigerate for 30 minutes.
• Bake until pale gold, 15 to 17 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.

Steps:

• Heat oven to 400°F. Line cookie sheet with silicone baking mat or cooking parchment paper.
• In large bowl, stir Bisquick mix and milk until combined. Place dough on work surface sprinkled with Bisquick mix; knead dough about 1 minute or until soft and malleable. Roll out dough into 11x8-inch rectangle. Spread preserves evenly on dough. Sprinkle with Brie.
• From long side, roll up dough tightly, and seal edge. Using sharp knife, cut dough into 12 equal rounds. Place rounds on cookie sheet. Brush tops with melted butter.
• Bake 10 to 12 minutes or until golden brown. Cool 10 minutes. Sprinkle with chopped walnuts; drizzle with honey. Serve warm.