FIG PINWHEELS
These slice-and-bake chewy cookies are perfect for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 1/2 dozen
Number Of Ingredients 11
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.
HAM PINWHEELS
This is my mom's recipe and it's always a hit at parties and get-togethers. Even the kids love will love these pinwheels!
Provided by Mystia
Categories Lunch/Snacks
Time 30m
Yield 64 pinwheels, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix.
- Beat until no lumps remain.
- Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all the way to the edge.
- Place slices of ham on top (I always put one piece in the middle and then cut other pieces to fit around the edges), again being careful not to go all the way to the edge.
- Start tightly rolling the tortilla. Try to keep everything inside so the cheese mixture and ham don't come out.
- Roll up tightly in plastic wrap and place in the fridge or freezer.
- Repeat steps 3 through 7 until you run out of ingredients.
- When you're ready to serve, cut the long rolls into small, round pinwheels. I was able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but they don't make a pretty presentation). If you freeze the rolls for a little while rather than refrigerate them, it makes cutting easier and presentation nicer. I didn't freeze the ones in my picture, so they were messy and misshapen but still very yummy! ENJOY!
Nutrition Facts : Calories 460.1, Fat 30.2, SaturatedFat 15, Cholesterol 94.7, Sodium 1195.1, Carbohydrate 30.6, Fiber 2.3, Sugar 4, Protein 16.5
FIG PINWHEELS
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.
FIG PINWHEELS
Makes about 40 cookies
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ½ cup (100 grams) granulated sugar, and brown sugar at medium speed until well combined, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
- On a lightly floured silicone baking sheet or a lightly floured large sheet of parchment paper, roll dough into a 16x10-inch rectangle. Refrigerate for 30 minutes.
- In a small saucepan, combine figs, orange juice, and remaining ¼ cup (50 grams) granulated sugar; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, for about 5 minutes. Remove from heat, and let stand for 30 minutes.
- In the work bowl of a food processor, pulse fig mixture until smooth, stopping to scrape sides of bowl. Transfer to a small bowl; stir in walnuts and orange zest. Let mixture cool slightly, about 20 minutes.
- Using a small offset spatula, spread fig mixture onto dough, spreading completely to edges. Starting with one long side, roll up dough, jelly roll style. Wrap in plastic wrap. Refrigerate, seam side down, until firm, 20 to 30 minutes.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Using a serrated knife, cut ½ inch off each end of dough log. Cut log crosswise into ⅜-inch-thick slices. Place 1 inch apart prepared pans. (For best shape, refrigerate sliced dough until ready to bake.)
- Bake until tops are set and bottoms are golden, 12 to 14 minutes. Remove from pans, and let cool completely on wire racks. Dust cooled cookies with confectioners' sugar. Store in an airtight container for up to 1 week.
FIG PINWHEELS
Make and share this Fig Pinwheels recipe from Food.com.
Provided by Kaarin
Categories Dessert
Time 2h30m
Yield 5 dozen
Number Of Ingredients 14
Steps:
- In a small saucepan combine the figs, water and brandy. Bring to a boil, then reduce heat and cook and stir till very thick, about 2-3 minutes. Stir in almonds and cool.
- Combine shortening and butter until fluffy; add egg and vanilla. Add half the flour and milk, then stir in the remaining flour by hand.
- Cover and chill 30 minutes.
- Divide dough in half. Roll out one portion on a floured board into a 10x9 inch rectangle. Spread half the filling to within 1/2 inch of the edge.
- Roll up, jelly roll style, starting from the 9 inch edge. Pinch edge to seal. Repeat with remaining dough and filling.
- Wrap rolld in waxed paper and freeze 2 hours or chill overnight.
- Cut into 1/4 inch slices and put on greased cookie sheets.
- Bake at 350 degrees for 10-12 minutes. Cool on cookie sheet 1 minute, then remove to rack.
Nutrition Facts : Calories 799.2, Fat 33, SaturatedFat 7.7, Cholesterol 43.1, Sodium 304.4, Carbohydrate 114.7, Fiber 5.6, Sugar 69.3, Protein 9.3
FIG PINWHEELS
Steps:
- Make dough: Sift together flour, salt, and baking soda into a large bowl. 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; 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 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°F. 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. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
- HOW TO ROLL PINWHEELS
- After spreading filling over chilled dough, gently but tightly roll the dough, starting with a long side, into a log. Wrap in plastic; chill 1 hour or overnight. To keep pinwheels from flattening on one side, remove the log from the refrigerator from time to time, and roll it again on a flat surface. Then cut the log into 1/4-inch-thick rounds, rerolling it as needed to retain shape.
PUFF PASTRY FIG PINWHEELS
I was inspired by a blog to come up with this as I was interested in combining fresh figs and puff pastry (basically I was too lazy to make a crust) and I wanted to make a quick and easy dessert. My family loved it so I thought I would post it here. Keep in mind that the amounts are approximate and feel free to adjust them to your tastes. I had pistachios but almonds and walnuts can easily be used instead.
Provided by joanna_giselle
Categories Dessert
Time 30m
Yield 10-12 pinwheels, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees Celsius.
- Thaw puff pastry and brush with melted butter right to the edge of the pastry.
- Sprinkle with dark brown sugar and cinnamon.
- Slice figs as thinly as possible and press into the pastry as evenly as you can. They will be quite soft and you can squish them a bit to spread them out as you want to avoid big chunks.
- Sprinkle grated chocolate over the figs and the pistachios.
- Carefully roll up the pastry from the narrow end and slice into around 12 pieces.
- Be careful as the dough will be sticky and can fall apart. I managed to slice them into 1cm wide pieces and discarded the two end pieces.
- Place on baking tray lined with paper or non-stick silicon baking mat.
- Place tray near the bottom of the oven and cook for around 20 minutes keeping an eye on them so that they don't burn.
- Note that the fresh figs caramelise into a jam which sticks to the tray so remove them carefully with a spatula when they have cooled slightly.
- Serve with sweetened whipped cream.
Nutrition Facts : Calories 371.6, Fat 22.2, SaturatedFat 7.4, Cholesterol 10.2, Sodium 140.4, Carbohydrate 41.7, Fiber 2.9, Sugar 20.5, Protein 4.3
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