Best 7 Fig Ham Pinwheels Recipes

FIG PINWHEELS

Steps:

• Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
• Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
• Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
• Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
• Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

FIG PINWHEELS

Steps:

• Trim store-bought pie dough into an 8-inch square. Pulse 1 cup dried figs, 1/2 cup pitted dates, a pinch of cinnamon, 1/2 teaspoon orange zest, 1 1/2 teaspoons orange juice and 1 tablespoon butter in a food processor. Spread over the dough and roll into a log; chill 30 minutes. Cut into 1/2-inch-thick slices and bake 12 to 15 minutes at 375 degrees.

FIG PINWHEELS

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ½ cup (100 grams) granulated sugar, and brown sugar at medium speed until well combined, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
• On a lightly floured silicone baking sheet or a lightly floured large sheet of parchment paper, roll dough into a 16x10-inch rectangle. Refrigerate for 30 minutes.
• In a small saucepan, combine figs, orange juice, and remaining ¼ cup (50 grams) granulated sugar; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, for about 5 minutes. Remove from heat, and let stand for 30 minutes.
• In the work bowl of a food processor, pulse fig mixture until smooth, stopping to scrape sides of bowl. Transfer to a small bowl; stir in walnuts and orange zest. Let mixture cool slightly, about 20 minutes.
• Using a small offset spatula, spread fig mixture onto dough, spreading completely to edges. Starting with one long side, roll up dough, jelly roll style. Wrap in plastic wrap. Refrigerate, seam side down, until firm, 20 to 30 minutes.
• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Using a serrated knife, cut ½ inch off each end of dough log. Cut log crosswise into ⅜-inch-thick slices. Place 1 inch apart prepared pans. (For best shape, refrigerate sliced dough until ready to bake.)
• Bake until tops are set and bottoms are golden, 12 to 14 minutes. Remove from pans, and let cool completely on wire racks. Dust cooled cookies with confectioners' sugar. Store in an airtight container for up to 1 week.

HAM AND CHEESE PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Cover with Cheddar cheese slices, leaving a 1-inch border. Add a layer of ham slices on top. Roll puff pastry up tightly like a jelly roll.
• Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

BLACK FOREST HAM PINWHEELS

Steps:

• In a small bowl, beat cream cheese, dill, lemon juice, mustard, salt and pepper until blended. Stir in cherries and onions. Spread over each tortilla; layer with ham and cheese. , Roll up tightly; securely wrap in waxed paper. Refrigerate at least 2 hours. Cut into 1/2-in. slices.

FIG, BRIE AND HONEY PINWHEELS

Steps:

• Heat oven to 400°F. Line cookie sheet with silicone baking mat or cooking parchment paper.
• In large bowl, stir Bisquick mix and milk until combined. Place dough on work surface sprinkled with Bisquick mix; knead dough about 1 minute or until soft and malleable. Roll out dough into 11x8-inch rectangle. Spread preserves evenly on dough. Sprinkle with Brie.
• From long side, roll up dough tightly, and seal edge. Using sharp knife, cut dough into 12 equal rounds. Place rounds on cookie sheet. Brush tops with melted butter.
• Bake 10 to 12 minutes or until golden brown. Cool 10 minutes. Sprinkle with chopped walnuts; drizzle with honey. Serve warm.

TORTILLA HAM PINWHEELS

Steps:

• In a small bowl, beat the cream cheese and salad dressing mix until blended. Spread over one side of each tortilla. Top with ham; roll up. Refrigerate for 1 hour. Cut into 1-in. slices.