Best 3 Raspberry Pinwheels Recipes
Indulge in a delightful journey of flavors with our Raspberry Pinwheels, a collection of delectable recipes that blend the vibrant tang of raspberries with a symphony of textures. From classic cream cheese-filled pastries to unique Nutella-infused treats and gluten-free variations, these pinwheels offer a mesmerizing array of options for every palate. Each recipe is carefully crafted to ensure a perfect balance of sweetness and tartness, with detailed instructions and helpful tips to guide you towards irresistible results. Embark on a culinary adventure and discover the perfect Raspberry Pinwheels to tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
RASPBERRY NUT PINWHEELS
I won first prize in a recipe contest with these yummy swirl cookies. The taste of raspberry and walnuts really comes through and they're so much fun to make!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Roll out dough between 2 sheets of waxed paper into a 12-in. square. Remove waxed paper. Spread dough with jam; sprinkle with nuts. Roll up tightly, jelly-roll style; cover. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY PINWHEELS
Rosy raspberry jam anchors the center of these buttery pastry pinwheels. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 9
Number Of Ingredients 5
Steps:
- Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over 1/4 inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle. Then cut the dough into nine 4-inch squares.
- Cut squares three-quarters of the way from each corner towards the center. Fold every other point towards the center and press to seal. Fill the center of each pinwheel with 1 teaspoon raspberry jam. Place the pinwheels on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
- Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Pinwheels are best eaten the same day they are made.
RASPBERRY-NUT PINWHEELS
Great recipe for a cookie swap.
Provided by Cecelia Huddleston
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. In medium bowl, sift together flour and baking powder; set aside. In large bowl, beat together butter, sugar and egg until fluffy. Stir in vanilla extract. Gradually, add flour mixture, stirring until well combined. Roll out dough between two pieces of wax paper to 12x10' rectangle. Remove top piece of wax paper. Spread jam evenly over entire surface of dough. Sprinkle evenly with nuts. Firmly, roll up dough from a long side, jellyroll style , removing wax paper as you roll. Wrap roll in wax paper and refrigerate several hours or overnight.
- 2. Heat oven to 375 degrees. Cut roll into generous 1/4" slices with thin sharp knife. Transfer slices to ungreased cookie sheet, spacing 2" apart. Bake 9 minutes. IMMEDIATELY remove from pan. Cool on rack.
- 3. Hints for Success: 1. It's easy to have too much flour in this recipe. Spoon sifted flour into your measuring cup. If you scoop compacted flour out of the bag with a measuring cup, you will have a dry, hard-to-handle dough. 2. So that you don't squish raspberry jam out of the cookie roll, be sparse with the jam on the last inch of the dough. 3. Turn the dough log 1/4 turn after every few cuts to help keep the cookies round. If out of round, gently press the edges of the sliced dough to bring the cookie into shape. 4. Be sure to remove the cookies from the sheet while they are still warm. IF the jam cools on the sheet, they will be difficult to remove.
Tips:
- Use fresh or frozen raspberries: Fresh raspberries are ideal for this recipe, but frozen raspberries will also work well. If using frozen raspberries, thaw them completely before using.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix just until the ingredients are combined.
- Chill the dough before rolling: Chilling the dough will make it easier to roll and prevent it from sticking to your hands.
- Use a sharp knife to cut the pinwheels: A sharp knife will give you clean, even cuts.
- Bake the pinwheels until they are golden brown: The pinwheels should be baked until they are golden brown on the edges and cooked through in the center.
Conclusion:
Raspberry pinwheels are a delicious and easy-to-make treat that are perfect for any occasion. They are made with a simple cream cheese dough that is filled with a sweet raspberry filling. The pinwheels are then baked until golden brown and dusted with powdered sugar. These cookies are sure to be a hit with everyone who tries them!
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