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Pistachio Raspberry Pinwheels

the urban baker: Pistachio Raspberry Pinwheels

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Tuesday, December 8, 2009

Pistachio Raspberry Pinwheels

Why do I struggle so with Pinwheels? They always taste good but never, ever come out! Wanted a Jam/Jelly cookie option in my gift boxes this year. I am tired of the Jam Thumbprints that I always make and really wanted to do something different. Don't get me wrong, Jam Thumbprints are delicious and are always well received. I just wanted to shake it up a bit.

I should have stuck with the old favorite. These taste delicious, but they just put me in a bad mood! They never look like the picture and the doughs are always hard to work with.

You try it. If you have better success, let me know.

Happy Baking!

Pistachio Pinwheels
(adapted from Cuisine at Home, Holiday Baking)

dough:

2 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter, room temp.
1/2 cup shortening
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 tsp. almond extract
3/4 cup finely chopped pistachios

filling:

1 1/3 cup raspberry jam
4 tsp. cornstarch

directions:

1. combine flour, baking powder & salt, whisk

2. cream butter, shortening, both sugars in a bowl, until smooth.

3. add egg & almond extract until blended. add half flour mixture, beat to combine. add other half of flour until incorporated. stir in nuts (I chopped nuts in mini Cuisinart until very fine).

4. divide dough in half & wrap separately in plastic wrap, pressing dough in to a rectangle. Chill for 2 hours

5. stir together jam and cornstarch in small saucepan. bring to a boil and simmer for 5 minutes. Cool 20 minutes then cover and put in fridge for 1 hour.

6. roll one portion of dough at a time, on parchment to form a 10x12 inch rectangle, 1/8" thick. Thinly spread 1/2 jam filling over dough, leaving a 1/2" border. Roll into a log. Wrap in parchment. Repeat with other dough. Chill 24 hours.

7. Preheat oven to 350*, line baking sheets with parchment. Cut well chilled dough into 1/2' slices. Transfer to baking sheets and space 2" apart.

8. Bake until edges are lightly browned, 15-17 minutes. Transfer to wire rack.

Labels:

2 Comments:

Blogger dyeve said...

yummmiiiii...smiles..
A very interesting blog with many interesting items.
Congratulations! is wonderful. May I wish you a wonderful day! @

December 9, 2009 at 5:14 AM  
Blogger katiebee said...

I think there are a few reasons this isn't turning out (based on a similar recipe I have). I tried this one, and mine also kind of ran into each other, no matter how long I chilled the dough.
1. too much shortening/butter - cut the ratio down to 1 total cup
2. cut the sugar down to 1 total cup
3. Cut the flour down to 2 1/4 cups
4. cut preserves down to 1 cup; eliminate the cornstarch and do not heat

After following the directions, when you roll out, spread half the jam on each slab. Roll. Chill for 2 hours. follow remaining directions.

I think this will solve the problem - they tasted great anyway.

December 13, 2009 at 7:56 PM  

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