Best 2 Coconut Cream Cheese Pinwheels Recipes
Indulge in a delightful culinary journey with our tantalizing Coconut Cream Cheese Pinwheels. These delectable treats combine the tropical essence of coconut with the creamy richness of cream cheese, resulting in a symphony of flavors that will tantalize your taste buds. With our easy-to-follow recipes, you'll embark on a baking adventure, crafting these pinwheels from scratch. Discover the secrets to creating the perfect pastry dough, achieving the ideal balance between flakiness and tenderness. Learn how to prepare the luscious coconut cream cheese filling, ensuring a smooth and velvety texture that melts in your mouth. We'll guide you through the assembling process, helping you create beautiful pinwheels that are not only visually appealing but also bursting with flavor. Our recipes cater to various dietary preferences, including gluten-free and vegan options, ensuring that everyone can savor these delectable treats. So, prepare to delight your senses and embark on a flavor-filled escapade with our Coconut Cream Cheese Pinwheels.
Here are our top 2 tried and tested recipes!
COCONUT CREAM CHEESE PINWHEELS
This recipe was a first-place winner of Martha Stewart Living Television's Cookie of the Week Contest, submitted by Imelda Rodriguez of Palmdale, California. The recipe originated with her Filipina grandmother.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30 cookies
Number Of Ingredients 14
Steps:
- Using a hand-held electric mixer, cream butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
- Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside.
- Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8-by-13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into 15 2 1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart.
- Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, and form a pinwheel. Press lightly to seal.
- Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar.
- Transfer to oven, and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack to cool. Let cool for 5 minutes on baking sheets before transferring cookies to wire rack. Repeat with remaining disc of dough.
COCONUT CREAM CHEESE PINWHEELS
Steps:
- 1. Using a hand-held electric mixer, cream butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours. 2. Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. 3. Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside. 4. Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8-by-13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into fifteen 2 1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart. 5. Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, and form a pinwheel. Press lightly to seal. 6. Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar. 7. Transfer to oven, and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack to cool. Let cool for 5 minutes on baking sheets before transferring cookies to wire rack. Repeat with remaining disc of dough.
Tips:
- To achieve the best results, ensure that the cream cheese and butter are at room temperature before mixing. This will help everything blend together smoothly and evenly.
- For an extra creamy filling, use full-fat cream cheese and Greek yogurt.
- If the dough becomes too sticky to handle, chill it in the refrigerator for 15-20 minutes before continuing.
- To make the pinwheels even more festive, sprinkle them with powdered sugar or top them with a drizzle of chocolate or caramel sauce before serving.
- Feel free to experiment with different flavor combinations. Some popular variations include adding cinnamon, nutmeg, or vanilla extract to the filling, or using different types of jam or preserves.
Conclusion:
These coconut cream cheese pinwheels are a delicious and easy-to-make treat that are perfect for any occasion. They're sure to be a hit with family and friends, and they're also a great way to use up leftover coconut cream cheese. So next time you're looking for a sweet and satisfying snack, give these pinwheels a try!
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