Finnish Pinwheels Recipes

Steps:

• Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and cream cheese on medium speed until well combined, about 1 minute. Add sugar and lemon zest and continue to beat until fluffy, about 2 minutes. Add 1 egg and beat until combined. Beat in flour mixture on low speed until combined. Divide dough in half. Shape each half into a square, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
• Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
• Remove one-half of dough from the refrigerator. On a lightly floured sheet of parchment, roll out dough into a square about 1/8 inch thick. Cut out squares using a 3 1/2-inch square cutter, then carefully transfer to prepared baking sheets, spaced about 1 1/2 inches apart. If dough becomes too soft, transfer parchment with dough to a baking sheet and refrigerate until firm.
• Place 1 teaspoon preserves in the center of each square. Using a small paring knife, cut 1 1/4-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, forming a pinwheel. Press lightly to seal. If dough becomes soft, refrigerate until firm.
• Lightly beat remaining egg with remaining pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash. Bake until edges are golden and cookies are slightly puffed, 15 to 20 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

Steps:

• Blend dough ingredients with pastry blender.
• Add milk to soften as needed.
• Should make into 4 small or 2 large balls.
• Cover and chill dough overnight.
• Cook the prunes in water until soft.
• Drain.
• Press prunes through wire strainer or pureed in blender.
• Add the sugar and mix well.
• Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center.
• Split each corner from the top to within 1/2 inch of the center.
• Fold one half of each corner to the center-- to form a star or pinwheel.
• Place on ungreased baking sheet- you may sprinkle croase grain sugar over tart.
• Let stand 10 minutes before baking.
• Bake in hot oven 400*F for 7 to 10 minutes- until light golden brown (they should be realitively pale).
• Remove and cool on rack.