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.
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Negma Lama
[email protected]These pinwheels are the perfect party food. They're easy to make, they look impressive, and they're always a crowd-pleaser.
Wahid Alam06
[email protected]I love that these pinwheels can be made ahead of time. I often make a batch on the weekend and then freeze them. They're always a hit when I have company over.
Naresh Pashwan
[email protected]These pinwheels are so versatile. You can fill them with any type of filling you like. I've made them with Nutella, jam, and even peanut butter.
Milan Sillik
[email protected]These pinwheels are a great way to use up leftover cream cheese. I always have a block of cream cheese in my fridge and I'm always looking for new ways to use it up.
Amelja Allko
[email protected]I made these pinwheels for a potluck and they were a huge success. Everyone loved them! They were so easy to make and they looked so impressive.
Sefa Moni
[email protected]These pinwheels are the perfect combination of sweet and savory. The coconut and cream cheese complement each other perfectly. I love that they can be made ahead of time and stored in the freezer.
Md Suchso khan
[email protected]I was disappointed with these pinwheels. The coconut flavor was too strong for my taste. I would not make these again.
Onwuegbunam Chidera
[email protected]These pinwheels were so easy to make! I used store-bought puff pastry and they still turned out great. I will definitely be making these again.
Malangan Malang
[email protected]I'm not a big fan of coconut, but these pinwheels were surprisingly good. The cream cheese filling was rich and creamy, and the coconut flavor was subtle. I would definitely make these again.
Nweke Emmanuel
[email protected]These pinwheels were a hit at my party! They were so easy to make and they looked so festive. I loved the combination of the coconut and cream cheese. They were the perfect sweet treat.