Best Raspberry Pinwheels Recipes

RASPBERRY NUT PINWHEELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Roll out dough between 2 sheets of waxed paper into a 12-in. square. Remove waxed paper. Spread dough with jam; sprinkle with nuts. Roll up tightly, jelly-roll style; cover. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.

RASPBERRY PINWHEELS

Steps:

• Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over 1/4 inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle. Then cut the dough into nine 4-inch squares.
• Cut squares three-quarters of the way from each corner towards the center. Fold every other point towards the center and press to seal. Fill the center of each pinwheel with 1 teaspoon raspberry jam. Place the pinwheels on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
• Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Pinwheels are best eaten the same day they are made.

RASPBERRY-NUT PINWHEELS

Steps:

• 1. In medium bowl, sift together flour and baking powder; set aside. In large bowl, beat together butter, sugar and egg until fluffy. Stir in vanilla extract. Gradually, add flour mixture, stirring until well combined. Roll out dough between two pieces of wax paper to 12x10' rectangle. Remove top piece of wax paper. Spread jam evenly over entire surface of dough. Sprinkle evenly with nuts. Firmly, roll up dough from a long side, jellyroll style , removing wax paper as you roll. Wrap roll in wax paper and refrigerate several hours or overnight.
• 2. Heat oven to 375 degrees. Cut roll into generous 1/4" slices with thin sharp knife. Transfer slices to ungreased cookie sheet, spacing 2" apart. Bake 9 minutes. IMMEDIATELY remove from pan. Cool on rack.
• 3. Hints for Success: 1. It's easy to have too much flour in this recipe. Spoon sifted flour into your measuring cup. If you scoop compacted flour out of the bag with a measuring cup, you will have a dry, hard-to-handle dough. 2. So that you don't squish raspberry jam out of the cookie roll, be sparse with the jam on the last inch of the dough. 3. Turn the dough log 1/4 turn after every few cuts to help keep the cookies round. If out of round, gently press the edges of the sliced dough to bring the cookie into shape. 4. Be sure to remove the cookies from the sheet while they are still warm. IF the jam cools on the sheet, they will be difficult to remove.

RASPBERRY NUT PINWHEELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
• Roll out dough between waxed paper into a 12-inch square. Remove top piece of waxed paper. Spread dough with jam and sprinkle with nuts. Roll up tightly jelly-roll style; wrap in plastic wrap. Chill for 2 hours or until firm.
• Unwrap dough and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375F for 9-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

RASPBERRY PINWHEELS

Steps:

• In a large mixer bowl at medium speed, beat butter or margarine and cream cheese until light and fluffy. Beat in 1/2 cup sugar, vanilla and salt. At low speed,gradually beat in flour until mixture forms a ball. Divide dough into two portions. Cover and chill for 30 minutes or until firm enough to handle.On a lightly floured surface, roll one portion of dough at a time into a 14 x10-inch rectangle. Spread each with 1/4 cup of the preserves sprinkle with 1/4 cup of the walnuts. Roll as for a jelly roll, starting from the long side. Wrap in waxed paper and chill at least 4 hours or overnight.Preheat oven to 350°. Lightly grease baking sheets.With a sharp knife, cut rolls into 1/2 -inch slices. Dip one cut side in sugar. Place, sugar-side up, 1 inch apart on baking sheets.Bake for 25 to 30 minutes or until golden brown. Cool cookies on wire racks.Store in an airtight container.

RASPBERRY PINWHEELS

Steps:

• -With an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Mix in the vanilla. Gradually add the flour, mixing until just incorporated. -Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1 inch thick squares. Wrap in plastic wrap and refrigerate for 1 hour. -On a lightly floured piece of parchment, roll one of the dough squares innto a 9 -by-12 inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9 - by 4 inch rectangles. Starting from the long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, 30 minutes. Repeat with the remaining dough. -Heat oven to 350 degrees F. Slice the logs into 1-inch pieces and space 1 1/2 inches apart on parchment-lined baking sheets. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 - 25 minutes You can make the logs and freeze them for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen and use the upper end of the time range.