Poppy Seed Cherry Raisin Pinwheels Recipes

POPPY SEED CHERRY RAISIN PINWHEELS

Poppy Seed Cherry Raisin Pinwheels image

When I tried to make a recipe for cherry poppy seed pinwheels I messed it up by incorporating the cherries (which were supposed to go into the filling) into the dough. But it didnt do the pastry and harm and born were these tasty bites. I think they taste great and also are a great twist on your traditional cinnamon raisin pinwheels. I hope you like them as well!

Provided by Lalaloula

Categories Dessert

Time 45m

Yield 12 pinwheels

Number Of Ingredients 14

Ingredients

250 g flour
2 teaspoons baking powder
150 g low-fat Quark (firm yoghurt or cream cheese works as well)
4 tablespoons milk
5 tablespoons oil
100 g cherries (I use the ones out of the jar)
100 g raisins
15 g vanilla sugar (or sugar plus ground vanilla)
1 pinch salt
40 g poppy seeds
1 egg
40 g butter, softened
1 tablespoon creamy honey
2 tablespoons sugar

Steps:

For the dough mix flour and baking powder and combine with the remaining ingredients to form a smooth dough.
On a lightly floured surface roll out the dough into a rectangle.
For the filling combine all the ingredients reserving 1 tbs of sugar.
Spread dough with filling and sprinkle with remaining 1 tbs of sugar.
Roll up dough like a jelly roll starting at the long side. Cut into 12 slices.
Place on a paper-lined baking sheet and flatten slightly.
Bake in the preheated oven at 180°C/350°F for 20-30 minutes.

Nutrition Facts : Calories 220.4, Fat 10.6, SaturatedFat 2.9, Cholesterol 23.3, Sodium 107.8, Carbohydrate 28.8, Fiber 1.7, Sugar 9.7, Protein 3.8

LEMON-POPPY PINWHEELS

Lemon-Poppy Pinwheels image

This recipe is sponsored by Kohl's®. Frozen puff pastry is the secret to these delicious 4-ingredient pinwheels. For the best results, we recommend thawing the puff pastry in the refrigerator for about 4 hours before using; do not microwave!

Provided by Food Network Kitchen

Categories dessert

Time 50m

Yield about 20 lemon-poppy pinwheels

Number Of Ingredients 5

Ingredients

Flour, for dusting
1 sheet (9-by-9 inches) frozen puff pastry, thawed
1/4 cup lemon curd, at room temperature
1 tablespoon poppy seeds
Beaten egg, for brushing

Steps:

Preheat the oven to 350˚F. Line two baking sheets with parchment paper. Lightly dust a work surface with flour. Roll out the puff pastry on the work surface into a 12-inch square.
Brush with the lemon curd and sprinkle with the poppy seeds.
Cut the pastry in half, then cut each half crosswise into 1/4-inch-wide strips. Roll up each strip into a coil. Place the coils 2 inches apart on the prepared pans. Brush with the egg wash.
Bake the cookies until golden, about 20 minutes. Transfer to a rack to cool completely.

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