Apricot Pinwheel Cookies Recipes

Steps:

• In a large bowl, cream the butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each half into a thick rectangle; wrap in plastic. Refrigerate until firm or overnight., In a small saucepan, combine the apricots, water, remaining sugar and, if desired, liqueur; bring to a boil, stirring occasionally. Reduce heat to medium; cook until liquid is almost evaporated, about 5 minutes. Stir in pecans if desired; cool completely., On a floured surface, roll each portion of dough into a 12x9-in. rectangle. Evenly spread half of the apricot mixture over each rectangle to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-12 minutes or until golden brown. Remove from pans to wire racks to cool.

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.

Steps:

• Beat the cream cheese, butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl with a rubber spatula as needed.
• Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten each into a 1/2-inch-thick disk and wrap. Refrigerate until firm, at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed.
• Cut out 3-inch squares using a sharp paring knife or a 3-inch square cutter (you should be able to get 6 or 7 squares). Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared baking sheets. Re-wrap and refrigerate the dough scraps while you shape the pinwheels.
• Cut a 1 1/2-inch slit in all four corners of each dough square to form 8 points. Fold over every other point and press into the center of the square. Refrigerate while you make the leaves.
• Cut enough leaves out of the scraps using a sharp paring knife or a leaf-shaped cutter, making 2 leaves for each pinwheel. Arrange the leaves on the other prepared baking sheet. Lightly brush with water and sprinkle with green sanding sugar. Set aside in the refrigerator.
• Lightly brush the pinwheels with water and sprinkle half with red sanding sugar and half with white sanding sugar. Brush the end of 2 leaves and tuck underneath a pinwheel on opposite sides. (No need to press the dough; it will meld together as it bakes.)
• Bake, rotating the baking sheet halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Immediately press a chocolate candy in the center of each warm cookie. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Repeat with the remaining disk of dough, and any remaining scraps, to make more cookies.

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.

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.

Steps:

• Preheat oven to 400°F. Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
• Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
• Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.)

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.

Steps:

• PISTACHIO SUGAR.
• Pulse pistachios and sugar in food processor until finely ground, and set aside.
• APRICOT FILLING.
• Combine all filling ingredients in a small saucepan and bring to boil reduing the heat to medium-low and simmer for 18-20 minutes stirring occasionally.
• When apricots are tender, transfer to food processor and puree then set aside.
• MAKING THE COOKIES.
• Heat oven to 400ºF.
• Line 2 bakiing sheets with your fav lining; silocone, foil, etc.
• Roll one sheet of pastry dough into 15 1/2 X 12 1/2 inches rectangle and trimming it with pizza cutter or fluted pastry wheel to 15 X 12 inches.
• Cut pastry crosswise into 4 - 3 inch strips and cut each strip into 5 - 3 inch squares. (you will have 20 3" squares from each sheet).
• TO FORM PINWHEELS.
• On each square make a 1 1/2" diagonal slit from each corner toward the center but not through it.
• Transfer squares to baking sheet.
• Place a level 1/2 tsp of filling in center of each square.
• Fold every other point of pastry square up and over center filling, overlapping in middle of filling.
• Gently press points into filling to secure.
• Lightly brush with egg white, placing a whole pistachio in the center of each.
• Sprinkle each pinwheel with 1/2 tsp pistachio sugar and a light sprinkling of the coarse decorating sugar in your choice of color.
• Bake 10 to 12 minutes until golden brown and puffed.
• Transfer to wirerack to cool.
• Repeat until all pinwheeels are done.
• NOTE:.
• These are best eaten the same day as making but can be stored between waxed paper in an airtight container at room temp for about 3 days.
• NOTE:.
• I found a brand of pistachios called "everybody's NUTS" that are roasted and unsalted. There is a bonus to their pistachios in that if you find one unopened nut and send it to them (with verification, of course) they send you another bag of pistachios!
• SUGGESTION.
• Any pistachio sugar and filling left over can be combined and used as a spread for toast, etc.

Steps:

• Preheat oven to 400°F. Roll out pastry sheet on work surface to remove creases. Brush pastry with water. Starting at 1 edge, roll up pastry tightly jelly roll style. Cut pastry into generous 1/4-inch-thick rounds. Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds. Press center of each round with finger to form small hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar.
• Bake pastries until golden brown, about 20 minutes. Cool on racks. (Can be prepared 6 hours ahead.)