Best 3 Paula Deens Peppermint Pinwheels Recipes

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Indulge in a delightful culinary journey with Paula Deen's Peppermint Pinwheels, where sweet and refreshing flavors dance on your palate. These delectable treats are perfect for any occasion, whether it's a festive holiday gathering or a simple afternoon snack. Discover the secrets behind Paula's famous peppermint pinwheels, along with variations like chocolate, peanut butter, and Nutella-filled pinwheels. Get ready to impress your loved ones with homemade pastries that burst with flavor in every bite. Immerse yourself in the world of pinwheels and explore the endless possibilities of taste sensations.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERMINT PINWHEELS



Peppermint Pinwheels image

Provided by Food Network

Categories     dessert

Time 5h

Yield 2 dozen

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 teaspoon red food coloring
Powdered sugar, for rolling out dough

Steps:

  • Sift together the flour, salt and baking powder and set aside.
  • Cream butter and sugar together in another large bowl. Add egg and beat until incorporated. Add the vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring. Refrigerate for 2 hours.
  • Tear out 1 sheet of waxed or parchment paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours.
  • Preheat oven to 375 degrees F.
  • Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Place lollipop stick about 1-inch through the flat side of the dough. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • Special equipment: 24 lollipop sticks .

PEPPERMINT PINWHEELS



Peppermint Pinwheels image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield about 36 cookies

Number Of Ingredients 11

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon pure peppermint extract
1/4 teaspoon red food coloring
1/4 teaspoon green food coloring
Coarse sugar, for decorating

Steps:

  • Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and peppermint extracts and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until well combined.
  • Divide the dough into 3 pieces. Return 1 piece to the bowl; beat in the red food coloring with the mixer until the color is fully incorporated. Beat the green food coloring into another piece of dough. Leave the last piece of dough plain. Place each piece of dough on a separate sheet of plastic wrap and pat into a 4-inch square. Wrap and refrigerate until firm, at least 1 hour.
  • Lightly flour 1 piece of dough; roll out between 2 sheets of parchment paper into a 9-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate the dough rectangles until firm, about 30 minutes.
  • Carefully remove the top piece of parchment from each piece of dough. Flip the plain dough on top of the red dough; remove the parchment. Flip the green dough on top of the plain dough; remove the parchment. Cut the stack in half crosswise. Roll up each half lengthwise into a tight log, using the parchment to help you. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate until firm, at least 1 hour.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of each log; slice into 1/4-inch-thick rounds and divide between the prepared baking sheets. Sprinkle with coarse sugar. (If the dough is too soft to slice, refrigerate until firm, 15 to 30 minutes.) Bake, switching the pans halfway through, until the cookies are just firm, 12 to 15 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

PEPPERMINT PINWHEELS



Peppermint Pinwheels image

Put a spin on your holidays with these bright swirls! This recipe makes rich-tasting cookies with a minty flavor that sometimes surprises people. -Marcia Hostetter, Canton, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon peppermint extract
1/4 teaspoon red food coloring

Steps:

  • Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

Nutrition Facts :

Tips:

  • To ensure even baking, make sure the dough is rolled out to a uniform thickness.
  • Use a sharp knife or pizza cutter to ensure clean, precise cuts when slicing the dough.
  • For a more intense peppermint flavor, use a high-quality peppermint extract or crushed peppermint candies.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • To prevent the pinwheels from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
  • Keep an eye on the pinwheels while they're baking to prevent overcooking.
  • For a festive touch, sprinkle the pinwheels with powdered sugar or crushed candy canes before serving.

Conclusion:

Paula Deen's Peppermint Pinwheels are a delicious and festive treat that are perfect for the holidays. With their combination of sweet, minty flavor and flaky, buttery crust, these pinwheels are sure to be a hit with family and friends. They're also relatively easy to make, making them a great option for bakers of all skill levels. So next time you're looking for a special holiday treat, give Paula Deen's Peppermint Pinwheels a try.

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