Search thousands of recipes reviewed by home cooks like you.

Apricot-Filled Pinwheels

Apricot-Filled Pinwheels

  • Prep

    35 m
  • Cook

    15 m
  • Ready In

    55 m
S. Millar

S. Millar

Apricot filling on a pinwheel shaped pastry base. These are beautiful! You can make your own filling, or buy some preserves at the store.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan over medium heat, combine the dried apricots with the 3/4 cup of water. bring to a boil, then stir in the sugar. Cover the pan and simmer for about 15 minutes, or until apricots are tender. Puree the mixture in a food processor or press through a sieve. Set aside to cool.
  2. Measure flour into a large bowl, cut in the margarine until the mixture is like fine meal. Combine the cold water and vinegar, sprinkle over the flour mixture. Gather the dough into a ball, flatten slightly, then wrap with plastic wrap and chill for at least 1 hour.
  3. Preheat the oven to 425 degrees F (210 degrees C). On a lightly floured surface, roll the dough out, one half at a time, to form a 12x9 inch rectangle. Cut into 3 inch squares using a knife or pizza wheel. Make a 1 1/4 inch slit at each corner of the squares, going in towards the center. Place one teaspoon of apricot filling into the center of each square. Fold every other tip from the corners into the middle to form the pinwheel design. Press down firmly in the center to seal. Place onto ungreased baking sheets and brush with a mixture of the egg yolk and milk. Sprinkle with finely chopped pecans if desired.
  4. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Live, Laugh, Love, Cook
8

Live, Laugh, Love, Cook

4/19/2011

I loved this recipe! it is very versatile, and you can use any jam/jelly or curd for the filling as long as you're sure that you don't over-fill them! I did, and made a huge mess on the sheet pan. the dough has a very flaky, puff-pastry-like quality to it! instead of rolling it into squares, etc. I rolled each half into a rectangle (about 1/2 inch thick), spread on the filling, and rolled it up! be sure to grease the pan, for they stick easily! this is a fantastic recipe, and i highly recommend it! thanks for sharing! :D

~*~JACKIE~*~
6

~*~JACKIE~*~

8/29/2002

The dough needs a good amount of flour added to it after it chills in order to work with it more easily.

Adele
2

Adele

12/21/2011

It is much easier to use jelly or jam rather than cooking dried fruit, etc. Also, the picture and the directions do NOT go together. If you cut the corner and fold in as instructed, you get a pinwheel cookies, not a round cookie with a layer of fruit. The cookies are very good, fancy looking, and worth the extra preparation time.

Similar recipes