FIG PINWHEELS

Fig Pinwheels image

Categories Cookies Side Bake Fig Chill Simmer

Yield Makes about 6 1/2 dozen

Number Of Ingredients 13

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Ingredients

for the dough
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
for the filling
1 3/4 cups dried figs, stemmed (about 8 ounces)
1 cup golden raisins (about 4 ounces)
1 cup apple juice
1 cup fresh orange juice

Steps:

Make dough: Sift together flour, salt, and baking soda into a large bowl. 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; 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 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°F. 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. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
HOW TO ROLL PINWHEELS
After spreading filling over chilled dough, gently but tightly roll the dough, starting with a long side, into a log. Wrap in plastic; chill 1 hour or overnight. To keep pinwheels from flattening on one side, remove the log from the refrigerator from time to time, and roll it again on a flat surface. Then cut the log into 1/4-inch-thick rounds, rerolling it as needed to retain shape.

Elizabeth Frimpong

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These fig pinwheels are delicious! The combination of sweet figs and creamy goat cheese is perfect.

don collion

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I've made these fig pinwheels several times now and they're always a hit. They're the perfect appetizer for any party or gathering.

Khaled Asiry

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These fig pinwheels are a great way to use up leftover puff pastry. They're also a fun and easy snack to make with kids.

Zanele Ntozakhe

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I love making these fig pinwheels for parties because they're always a crowd-pleaser. They're so easy to make and everyone loves them.

Md Mamun Husan

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These fig pinwheels are the perfect appetizer for any occasion. They're easy to make, look impressive, and taste delicious.

Sergio Iniguez

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I was a bit skeptical about trying these fig pinwheels, but I'm so glad I did! They were so good! The combination of sweet figs and creamy goat cheese was perfect.

Viliame Buli

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These fig pinwheels were so easy to make and they turned out so delicious! I will definitely be making them again.

LeAnne Rhodes

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I made these fig pinwheels for a party and they were a huge hit! I loved the combination of sweet and savory flavors.

James Okparikpu

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These fig pinwheels are a great way to use up leftover figs. They're also a fun and easy snack to make with kids.

Amaya Abbatoy

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I was looking for a new appetizer to bring to a potluck and these fig pinwheels fit the bill perfectly. They were easy to make and everyone loved them. I will definitely be making them again.