Best Apricot Pinwheels Recipes

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APRICOT-PROSCIUTTO PINWHEELS



Apricot-Prosciutto Pinwheels image

Italian-inspired puff pastry pinwheels brimming with sweet and spicy apricot compote and proscuitto, topped with mozzarella and drizzled with balsamic vinegar.

Provided by Janet

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h30m

Yield 18

Number Of Ingredients 12

1 ¼ cups brown sugar
⅓ cup unsalted butter
2 teaspoons minced garlic
½ teaspoon crushed red pepper flakes
salt to taste
1 pound dried apricots, chopped
½ cup rum
1 (17.3 ounce) package frozen puff pastry, thawed
¼ cup finely chopped walnuts
½ pound prosciutto
1 (8 ounce) ball mozzarella
2 teaspoons balsamic vinegar

Steps:

  • Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
  • Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
  • While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
  • Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 43.9 g, Cholesterol 28.2 mg, Fat 21 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 397.3 mg, Sugar 28.8 g

APRICOT TURKEY PINWHEELS



Apricot Turkey Pinwheels image

I created these pinwheels for a football game snack using ingredients I had on hand. They were a huge hit, and I love how quick and easy they are to prepare. -Melanie Foster, Blaine, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 pinwheels.

Number Of Ingredients 5

1 sheet frozen puff pastry, thawed
1/4 cup apricot preserves
1/2 teaspoon ground mustard
1/2 cup shredded Monterey Jack cheese
1/4 pound sliced deli turkey

Steps:

  • Unfold pastry; layer with preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet., Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable plastic freezer bag. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.

Nutrition Facts : Calories 108 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT PINWHEELS



Apricot Pinwheels image

A lovely apricot filling peeks out from pretty pinwheel cookies sprinkled with chopped almonds.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 48

Number Of Ingredients 8

1 package (3 oz) cream cheese, softened
1 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
1/8 teaspoon salt
1/4 cup apricot jam or preserves
1/4 chopped unblanched almonds

Steps:

  • In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour and salt. Cover and refrigerate about 30 minutes or until firm.
  • Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets.
  • Spread each square with about 1/4 teaspoon jam. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Sprinkle each with almonds.
  • Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 2 g, TransFat 0 g

APRICOT PINWHEELS



Apricot Pinwheels image

I decorate my little spirals with vanilla icing, but they're yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. -Beverly Sadergaski, Saint Cloud, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 dozen.

Number Of Ingredients 18

1 cup chopped dried apricots
3/4 cup water
1/2 cup sugar
1 cup finely chopped pecans
1 cup butter, softened
2 cups packed brown sugar
2 large eggs
3-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
ICING:
1-1/2 cups confectioners' sugar
6 tablespoons butter, softened
3/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Steps:

  • In a small saucepan, combine apricots, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Stir in pecans; set aside., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cardamom and cloves; gradually add to creamed mixture and mix well. Refrigerate, covered, at least 2 hours or overnight., Divide dough into two portions. On a baking sheet, roll out each portion between two sheets of waxed paper into a 15x9-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Spread half of the apricot mixture over one portion. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap logs in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped logs in resealable plastic freezer bags and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

APRICOT-FILLED PINWHEELS



Apricot-Filled Pinwheels image

Apricot filling on a pinwheel shaped pastry base. These are beautiful! You can make your own filling, or buy some preserves at the store.

Provided by S. Millar

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 55m

Yield 24

Number Of Ingredients 9

1 cup dried apricots
¾ cup water
⅓ cup white sugar
2 cups all-purpose flour
1 cup margarine, softened
⅓ cup ice water
½ teaspoon distilled white vinegar
1 egg yolk
1 tablespoon milk

Steps:

  • In a small saucepan over medium heat, combine the dried apricots with the 3/4 cup of water. bring to a boil, then stir in the sugar. Cover the pan and simmer for about 15 minutes, or until apricots are tender. Puree the mixture in a food processor or press through a sieve. Set aside to cool.
  • Measure flour into a large bowl, cut in the margarine until the mixture is like fine meal. Combine the cold water and vinegar, sprinkle over the flour mixture. Gather the dough into a ball, flatten slightly, then wrap with plastic wrap and chill for at least 1 hour.
  • Preheat the oven to 425 degrees F (210 degrees C). On a lightly floured surface, roll the dough out, one half at a time, to form a 12x9 inch rectangle. Cut into 3 inch squares using a knife or pizza wheel. Make a 1 1/4 inch slit at each corner of the squares, going in towards the center. Place one teaspoon of apricot filling into the center of each square. Fold every other tip from the corners into the middle to form the pinwheel design. Press down firmly in the center to seal. Place onto ungreased baking sheets and brush with a mixture of the egg yolk and milk. Sprinkle with finely chopped pecans if desired.
  • Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 14.2 g, Cholesterol 8.5 mg, Fat 7.8 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 88.7 mg, Sugar 5.8 g

PORK PINWHEELS WITH APRICOT STUFFING



Pork Pinwheels With Apricot Stuffing image

This is one of the Zaar recipes that I adopted. I prepared this recipe with a few minor changes to the instructions and it made an impressive, elegant entree. This would be perfect for a dinner party or special occasion. The apricot sauce is a wonderful addition to the pork. I hope you will enjoy this recipe as much as my family did!

Provided by Dreamgoddess

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb pork tenderloin
1 1/2 teaspoons cornstarch
1 dash nutmeg
1 cup apricot nectar
1 teaspoon bouillon, chicken, instant (instant chicken bouillon granules)
2/3 cup water, hot
1/3 cup apricot, dried, snipped
2 tablespoons celery celery, chopped
1 tablespoon margarine
1/8 teaspoon cinnamon, ground
1 dash black pepper
2 cups bread cubes

Steps:

  • Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
  • Pound tenderloin lightly with meat mallet to a 10x6 rectangle.
  • APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.
  • Let stand 5 minutes.
  • Cook celery and onion in margarine until tender but not brown.
  • Remove from heat; stir in cinnamon and pepper.
  • In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
  • Spread stuffing evenly over tenderloin.
  • Roll up jelly-roll style, starting from short side.
  • Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
  • Cut meat roll into six 1-inch slices.
  • Place meat slices on rack of unheated broiler pan, cut side down.
  • Cook at 375°F for 10-15 minutes.
  • Turn meat over and cook for 10-15 additional minutes, or until meat is done.
  • Remove toothpicks or string; transfer meat to a serving platter.
  • Meanwhile, for SAUCE, combine cornstarch and nutmeg.
  • Stir in apricot nectar.
  • Cook and stir till mixture is bubbly.
  • Cook and stir 2 minutes more.
  • SERVE sauce with meat slices.

Nutrition Facts : Calories 171, Fat 5, SaturatedFat 1.4, Cholesterol 49.2, Sodium 127.5, Carbohydrate 14, Fiber 0.9, Sugar 7.2, Protein 16.9

APRICOT TURKEY PINWHEELS



Apricot Turkey Pinwheels image

Make and share this Apricot Turkey Pinwheels recipe from Food.com.

Provided by sholman77

Categories     Meat

Time 30m

Yield 16 Slices, 4 serving(s)

Number Of Ingredients 5

1 sheet puff pastry
1/4 cup apricot preserves
1/2 teaspoon mustard
1/4 lb turkey
1/2 cup monteray jack cheese, shredded

Steps:

  • Spread 1/4 cup apricot preserves onto the sheet of puff pastry.
  • Sprinkle with 1/2 tsp ground mustard.
  • layer with 1/4 lb turkey and 1/2 cup shredded Monteray Jack Cheese.
  • roll up jelly roll style.
  • Cut into 16 slices.
  • Bake at 400 for 15 minutes.

Nutrition Facts : Calories 478.8, Fat 29.1, SaturatedFat 8.7, Cholesterol 28.3, Sodium 322.6, Carbohydrate 41.8, Fiber 1, Sugar 7.8, Protein 13.2

APRICOT TURKEY PINWHEELS



APRICOT TURKEY PINWHEELS image

Categories     turkey     Appetizer

Number Of Ingredients 5

• 1 sheet frozen puff pastry, thawed
• 1/4 cup apricot preserves
• 1/2 teaspoon ground mustard
• 1/2 cup shredded Monterey Jack cheese
• 1/4 pound sliced deli turkey

Steps:

  • • Unfold pastry; layer with preserves, mustard, cheese and turkey. Roll • up jelly-roll style. Cut into 16 slices. Place cut side down on a • baking sheet. • • Bake at 400° for 15-20 minutes or until golden brown. Yield: 16 • pinwheels.

APRICOT - GINGER PINWHEELS (DIABETIC)



APRICOT - GINGER PINWHEELS (DIABETIC) image

Categories     Cookies     Ginger     Bake     Low Carb

Yield 32

Number Of Ingredients 17

Ingredients:
3/4 c dried apricot halves, finely snipped
1 tbsp sugar substitute* equivalent to 1 tbsp sugar
1/4 tsp ground ginger
1/3 c butter, softened
1/3 c brown sugar-substitute blend* equivalent to 1/2 c brown sugar
1/2 tsp ground ginger
1/4 tsp baking soda
1/8 tsp salt
1 egg white
2 tbsp fat-free milk
1/2 tsp vanilla
1 c whole wheat flour
1/2 c all-purpose flour
1/3 c finely chopped pistachio nuts
nonstick cooking spray
*Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low Bulk or packets. Choose Splenda Brown Sugar Blend.

Steps:

  • Apricot-Ginger PinwheelsDirections: Filling In a small saucepan combine apricots, 1/4 cup water, sugar substitute, and the 1/4 teaspoon ginger. Bring to boiling; reduce heat. Cook and stir for 1 minute. Cover, cool completely. Dough In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the 1/2 teaspoon ginger, baking soda, and salt; beat until combined, scraping bowl occasionally. Beat in egg white, milk, and vanilla until combined. Beat in as much of the whole wheat flour and all-purpose flour as you can with the mixer. Using a wooden spoon, stir in remaining flours. Roll dough between two pieces of waxed paper or parchment paper into a 12 x 10-inch rectangle. Remove top sheet of paper. Spread dough with apricot filling, leaving a 1/2-inch border around the edges. Starting at a long side, roll up dough. Pinch edges of dough to seal. Spread nuts on a large piece of waxed paper or parchment paper. Roll dough pinwheel in the nuts to evenly coat the outside, pressing nuts in gently so they stick to the dough. Wrap dough in waxed paper or plastic wrap. Chill for 2 hours. Preheat oven to 375 degrees F. Coat a cookie sheet with nonstick cooking spray. Cut dough pinwheel into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer cookies to a wire rack; cool. Makes About 32 Cookies.

APRICOT PINWHEELS



Apricot Pinwheels image

Number Of Ingredients 16

1 cup Chopped dried apricots
3/4 cup Water
1/2 cup Sugar
1 cup Finely chopped pecans
3 1/2 cups Flour, all-purpose, sifted
1/2 teaspoon Salt
1/2 teaspoon Baking soda
1/4 teaspoon Ground nutmeg
1/8 teaspoon Ground cloves
1 cup Shortening or butter
2 cups Light brown sugar, firmly packed
2 Eggs
1/4 cup Butter, softened
1/2 teaspoon Vanilla
1 cup Confectioner's (powdered) sugar, sifted
2 teaspoons Milk

Steps:

  • 1. Combine apricots, water and sugar in a small saucepan. Bring to boiling; lower heat; simmer 10 minutes. Remove from heat; puree in container of electric blender. Cool; stir in nuts.
  • 2. Sift flour, salt, baking soda, nutmeg, and cloves onto wax paper.
  • 3. Beat shortening, sugar, and eggs in large bowl with electric mixer until fluffy-light. Stir in flour mixture until well blended. Wrap in plastic wrap or foil; refrigerate 2 hours or overnight.
  • 4. Divide chilled dough in half. Roll out between sheets of lightly floured was paper to a 13X9 inch rectangle. (Moisten counter top with water to hold bottom sheet in place.) Lift onto a cookie sheet; place in refrigerator for 30 minutes.
  • 5. Remove top sheet of wax paper. Spread dough with half the apricot filling to within 1/4 inch of the edges. Roll dough jelly roll style, from one of the long sides, lifting up dough with bottom sheet of wax paper to start rolling. Wrap roll in plastic wrap or foil; chill several hours or overnight. Repeat with remaining half of dough and filling.
  • 6. Cut chilled dough in 1/4-inch thick slices. Place on lightly greased cookie sheets, 2 inches apart.
  • 7. Bake in a moderate oven (350 degrees) for 10 minutes or until lightly browned. Cool on wire racks.
  • 8. Spoon vanilla butter frosting (recipe below) into a pastry bag or cake decorating tube fitted with a small round tip. Pipe onto cookies, following the spiral shape.
  • 9. Vanilla Butter Frosting: Beat softened butter, vanilla, confectioners sugar in a medium size bowl until smooth. Add 1-2 teaspoons of milk if mixture is too stiff to pipe. Makes 2 cups.

APRICOT TURKEY PINWHEELS



Apricot Turkey Pinwheels image

I created these pinwheels for a football game snack using ingredients I had on hand. They were a huge hit, and I love how quick and easy they are to prepare. -Melanie Foster, Blaine, Minnesota

Provided by @MakeItYours

Number Of Ingredients 5

1 sheet frozen puff pastry, thawed
1/4 cup apricot preserves
1/2 teaspoon ground mustard
1/2 cup shredded Monterey Jack cheese
1/4 pound sliced deli turkey

Steps:

  • Unfold pastry; layer with preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet., Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable plastic freezer bag. To use, reheat appetizers on a parchment paper-lined baking sheet in a preheated 400° oven until crisp and heated through.

Apricot Pinwheels Recipes: An

Apricot pinwheels are a popular pastry dish that is loved by many. They are made from a sweet and buttery dough that is rolled out into a thin sheet and then filled with a flavorful apricot filling. Once the filling is spread evenly, the dough is rolled up tightly to form a log. This log is then sliced into thin rounds and baked until golden brown. The end result is a delicious pastry that is perfect for breakfast, brunch or as an afternoon snack.

Ingredients Used in Apricot Pinwheels Recipes

One of the reasons why apricot pinwheels are so loved is because of the variety of ingredients used in their preparation. Some of the most common ingredients used in the recipe include:

  • All-purpose flour
  • Brown sugar
  • Butter
  • Eggs
  • Apricot jam or preserves
  • Vanilla extract

The Filling: Apricot Jam or Preserves

The apricot filling is the star of the show in this recipe. It is made using either apricot jam or preserves which are readily available in most grocery stores. The jam or preserves are heated in a saucepan until they are melted and then left to cool before use. Some recipes may call for the addition of other ingredients to the filling to enhance its flavor. These may include cinnamon, almond extract, lemon zest or even brandy for a boozy flavor.

The Dough: Sweet and Buttery

The dough used in apricot pinwheels is a sweet and buttery one that is easy to work with. It is prepared by creaming butter and sugar together until light and fluffy. Eggs are then added one at a time to the mixture followed by vanilla extract. Finally, flour is added gradually to the mixture until a soft dough is formed. The dough is then wrapped in plastic wrap and chilled for at least 1 hour before use.

How to Make Apricot Pinwheels

Making apricot pinwheels is a simple process that can be accomplished in a few easy steps. Here is an overview of the process:

  1. Prepare the dough by creaming butter and sugar together until light and fluffy. Add in the eggs one at a time followed by vanilla extract. Add flour gradually until a soft dough is formed. Chill for at least 1 hour before use.
  2. Roll out the dough on a floured surface into a thin rectangle. Spread apricot filling evenly over the dough, leaving a small border around the edges.
  3. Roll the dough up tightly to form a log. Wrap the log in plastic wrap and chill for at least 30 minutes to 1 hour.
  4. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  5. Unwrap the chilled dough log and slice it into thin rounds. Place these on the prepared baking sheet, spacing them at least 2 inches apart.
  6. Bake the pinwheels for 15-18 minutes or until golden brown. Remove from the oven and cool on a wire rack.
  7. Serve the pinwheels warm or at room temperature.

Final Thoughts

Apricot pinwheels are a delicious pastry that is perfect for any occasion. They are easy to make and require minimal prep time, making them ideal for busy mornings or as a no-fuss snack. With their sweet and buttery dough and flavorful apricot filling, these pinwheels are sure to become a favorite in any household.

Valuable Tips for Making Apricot Pinwheels

If you're looking for a sweet and scrumptious treat, apricot pinwheels are the perfect recipe to try. These delicious pastries are made with a sweet and flaky dough and filled with a tangy apricot jam. They're perfect for breakfast, brunch, or as an afternoon snack. To make sure your apricot pinwheels come out perfectly every time, here are some valuable tips to keep in mind.
Tip #1: Choose the Right Dough
The dough is the foundation for any pastry, so it's important to choose the right one. For apricot pinwheels, you want to use a dough that's light and flaky, but also sturdy enough to hold up to the filling. You have a few options when it comes to dough:

Puff Pastry:

Puff pastry is a classic dough that's perfect for making apricot pinwheels. Puff pastry is light and airy, which makes it perfect for creating flaky layers. It's also sturdy enough to hold the apricot jam without tearing or falling apart.

Shortcrust Dough:

Shortcrust dough is a bit denser than puff pastry, but still has a flaky texture. Shortcrust dough is made by rubbing butter into flour, which creates a sandy texture. This dough is sturdy enough to hold the apricot filling, but still has a tender crumb.
Tip #2: Use Good Quality Apricot Jam
The apricot jam is the star of the show in apricot pinwheels, so it's important to use a good quality jam. Look for apricot jam that's made with real fruit and has a tangy, not overly sweet flavor. Avoid jam that's overly thick or artificial tasting.

Homemade Apricot Jam:

If you have the time and inclination, you can make your own apricot jam to use in your pinwheels. Homemade apricot jam will taste even better than store-bought and you can control the sweetness and texture.
Tip #3: Roll Your Dough Thinly
To get the perfect balance of filling and dough, it's important to roll your dough thinly. You want to aim for about 1/8 inch thickness. This will ensure that you get plenty of apricot flavor in every bite, without overwhelming the delicate texture of the pastry.

Flour Your Surface:

To prevent the dough from sticking to your work surface, make sure to flour it generously. This will also help you roll the dough evenly.
Tip #4: Chill Your Dough
Before filling and rolling your dough, it's a good idea to chill it in the refrigerator for about 30 minutes. Chilling the dough will make it easier to work with and will help prevent the filling from leaking out during baking.

Cover the Dough:

To prevent the dough from drying out in the refrigerator, cover it with plastic wrap or a damp towel.
Tip #5: Cut Evenly Sized Rolls
To make sure your pinwheels cook evenly, it's important to cut them into evenly sized rolls. Aim for about 1 ½ inch slices. This will ensure that each pinwheel has the same amount of filling and dough.

Use a Sharp Knife:

To make clean cuts, use a sharp knife. A dull knife can tear the dough and make it difficult to cut the rolls evenly.
Tip #6: Space Your Pinwheels Evenly
When placing your pinwheels on the baking sheet, make sure to space them evenly. Leave about an inch between each pinwheel. This will give them room to expand as they bake.

Use a Non-Stick Baking Sheet:

To prevent your pinwheels from sticking to the baking sheet, use a non-stick baking sheet or line your baking sheet with parchment paper.
Tip #7: Brush with Milk or Egg Wash
To give your pinwheels a gorgeous golden brown color, brush them with milk or egg wash before baking. This will also help the dough become more flaky and crispy.

Use a Pastry Brush:

To apply the milk or egg wash evenly, use a pastry brush. This will help you get into all of the nooks and crannies of the pinwheels.
Conclusion
Apricot pinwheels are a delightful pastry that's perfect for any occasion. By following these valuable tips, you'll be able to make delicious and beautiful pinwheels every time. Whether you're serving them for breakfast, brunch or as a snack, your family and friends will be impressed by your baking skills.

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