Best 6 Apricot Pinwheels Recipes

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Indulge in the delectable symphony of flavors and textures presented by apricot pinwheels, a delightful treat that seamlessly blends the tangy sweetness of apricots with the rich, buttery goodness of puff pastry. These golden-brown pastries are a feast for the eyes, boasting an intricate spiral design that reveals a vibrant apricot filling upon every bite. With just a handful of easily accessible ingredients and a few simple steps, you can create these mouthwatering pastries that are perfect for breakfast, brunch, or as an afternoon snack. Embark on a culinary journey with our curated collection of apricot pinwheel recipes, each offering unique variations to suit your taste preferences. From classic apricot pinwheels bursting with fruity goodness to indulgent cream cheese-filled pastries, we have something for every palate.

Here are our top 6 tried and tested recipes!

APRICOT-PROSCIUTTO PINWHEELS



Apricot-Prosciutto Pinwheels image

Italian-inspired puff pastry pinwheels brimming with sweet and spicy apricot compote and proscuitto, topped with mozzarella and drizzled with balsamic vinegar.

Provided by Janet

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h30m

Yield 18

Number Of Ingredients 12

1 ¼ cups brown sugar
⅓ cup unsalted butter
2 teaspoons minced garlic
½ teaspoon crushed red pepper flakes
salt to taste
1 pound dried apricots, chopped
½ cup rum
1 (17.3 ounce) package frozen puff pastry, thawed
¼ cup finely chopped walnuts
½ pound prosciutto
1 (8 ounce) ball mozzarella
2 teaspoons balsamic vinegar

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.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 43.9 g, Cholesterol 28.2 mg, Fat 21 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 397.3 mg, Sugar 28.8 g

APRICOT TURKEY PINWHEELS



Apricot Turkey Pinwheels image

I created these pinwheels for a football game snack using ingredients I had on hand. They were a huge hit, and I love how quick and easy they are to prepare. -Melanie Foster, Blaine, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 pinwheels.

Number Of Ingredients 5

1 sheet frozen puff pastry, thawed
1/4 cup apricot preserves
1/2 teaspoon ground mustard
1/2 cup shredded Monterey Jack cheese
1/4 pound sliced deli turkey

Steps:

  • Unfold pastry; layer with preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet., Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable plastic freezer bag. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.

Nutrition Facts : Calories 108 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT PINWHEELS



Apricot Pinwheels image

A lovely apricot filling peeks out from pretty pinwheel cookies sprinkled with chopped almonds.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 48

Number Of Ingredients 8

1 package (3 oz) cream cheese, softened
1 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
1/8 teaspoon salt
1/4 cup apricot jam or preserves
1/4 chopped unblanched almonds

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.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 2 g, TransFat 0 g

APRICOT PINWHEELS



Apricot Pinwheels image

I decorate my little spirals with vanilla icing, but they're yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. -Beverly Sadergaski, Saint Cloud, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 dozen.

Number Of Ingredients 18

1 cup chopped dried apricots
3/4 cup water
1/2 cup sugar
1 cup finely chopped pecans
1 cup butter, softened
2 cups packed brown sugar
2 large eggs
3-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
ICING:
1-1/2 cups confectioners' sugar
6 tablespoons butter, softened
3/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

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.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

APRICOT-FILLED PINWHEELS



Apricot-Filled Pinwheels image

Apricot filling on a pinwheel shaped pastry base. These are beautiful! You can make your own filling, or buy some preserves at the store.

Provided by S. Millar

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 55m

Yield 24

Number Of Ingredients 9

1 cup dried apricots
¾ cup water
⅓ cup white sugar
2 cups all-purpose flour
1 cup margarine, softened
⅓ cup ice water
½ teaspoon distilled white vinegar
1 egg yolk
1 tablespoon milk

Steps:

  • In a small saucepan over medium heat, combine the dried apricots with the 3/4 cup of water. bring to a boil, then stir in the sugar. Cover the pan and simmer for about 15 minutes, or until apricots are tender. Puree the mixture in a food processor or press through a sieve. Set aside to cool.
  • Measure flour into a large bowl, cut in the margarine until the mixture is like fine meal. Combine the cold water and vinegar, sprinkle over the flour mixture. Gather the dough into a ball, flatten slightly, then wrap with plastic wrap and chill for at least 1 hour.
  • Preheat the oven to 425 degrees F (210 degrees C). On a lightly floured surface, roll the dough out, one half at a time, to form a 12x9 inch rectangle. Cut into 3 inch squares using a knife or pizza wheel. Make a 1 1/4 inch slit at each corner of the squares, going in towards the center. Place one teaspoon of apricot filling into the center of each square. Fold every other tip from the corners into the middle to form the pinwheel design. Press down firmly in the center to seal. Place onto ungreased baking sheets and brush with a mixture of the egg yolk and milk. Sprinkle with finely chopped pecans if desired.
  • Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 14.2 g, Cholesterol 8.5 mg, Fat 7.8 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 88.7 mg, Sugar 5.8 g

APRICOT - GINGER PINWHEELS (DIABETIC)



APRICOT - GINGER PINWHEELS (DIABETIC) image

Categories     Cookies     Ginger     Bake     Low Carb

Yield 32

Number Of Ingredients 17

Ingredients:
3/4 c dried apricot halves, finely snipped
1 tbsp sugar substitute* equivalent to 1 tbsp sugar
1/4 tsp ground ginger
1/3 c butter, softened
1/3 c brown sugar-substitute blend* equivalent to 1/2 c brown sugar
1/2 tsp ground ginger
1/4 tsp baking soda
1/8 tsp salt
1 egg white
2 tbsp fat-free milk
1/2 tsp vanilla
1 c whole wheat flour
1/2 c all-purpose flour
1/3 c finely chopped pistachio nuts
nonstick cooking spray
*Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low Bulk or packets. Choose Splenda Brown Sugar Blend.

Steps:

  • Apricot-Ginger PinwheelsDirections: Filling In a small saucepan combine apricots, 1/4 cup water, sugar substitute, and the 1/4 teaspoon ginger. Bring to boiling; reduce heat. Cook and stir for 1 minute. Cover, cool completely. Dough In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the 1/2 teaspoon ginger, baking soda, and salt; beat until combined, scraping bowl occasionally. Beat in egg white, milk, and vanilla until combined. Beat in as much of the whole wheat flour and all-purpose flour as you can with the mixer. Using a wooden spoon, stir in remaining flours. Roll dough between two pieces of waxed paper or parchment paper into a 12 x 10-inch rectangle. Remove top sheet of paper. Spread dough with apricot filling, leaving a 1/2-inch border around the edges. Starting at a long side, roll up dough. Pinch edges of dough to seal. Spread nuts on a large piece of waxed paper or parchment paper. Roll dough pinwheel in the nuts to evenly coat the outside, pressing nuts in gently so they stick to the dough. Wrap dough in waxed paper or plastic wrap. Chill for 2 hours. Preheat oven to 375 degrees F. Coat a cookie sheet with nonstick cooking spray. Cut dough pinwheel into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer cookies to a wire rack; cool. Makes About 32 Cookies.

Tips:

  • For the best results, use fresh, ripe apricots. If you can't find fresh apricots, you can use frozen or dried apricots, but be sure to thaw and rehydrate them before using.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • To make the pinwheels easier to cut, chill the dough for at least 30 minutes before baking.
  • If you want a sweeter pinwheel, you can add a tablespoon or two of sugar to the apricot filling.
  • For a more decadent pinwheel, you can spread a layer of Nutella or cream cheese on the dough before adding the apricot filling.

Conclusion:

Apricot pinwheels are a delicious and easy-to-make treat that are perfect for any occasion. With their flaky crust and sweet and tangy filling, they're sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy dessert, give apricot pinwheels a try. You won't be disappointed!

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