Bolognese pinwheels
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Bolognese pinwheels
  Cookies    Italian  
Last updated 6/12/2012 1:09:41 AM. Recipe ID 36710. Report a problem with this recipe.
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      Title: Bolognese pinwheels
 Categories: Cookies, Italian
      Yield: 6 Servings
      1 c  Unsalted butter, room
      1 c  Plus 2 tablespoons sugar
      2 lg Eggs
  2 1/2 c  Unbleached all purpose flour
  2 1/2 ts Baking powder
      1 pn Of salt
      1 c  Thick fruit jam *
      1    Egg yolk beaten with 2
           -teaspoons milk (glaze)
  * sour cherry, fig, strawberry, quince, or apricot This recipe makes
  four rolls that are sliced into pinwheels. Fill each with a different
  type of jam. The recipe can be halved.
  Using electric mixer, cream butter with sugar until fluffy. Beat in
  eggs 1 at a time.  Sift in flour, baking powder and salt. Mix on low
  speed until just incorporated. Form dough into ball. Wrap in waxed
  paper and flatten into disc.  Refrigerate dough 1 hour.
  Position racks in center and upper third of oven and preheat to 375
  degrees F.  Line 2 baking sheet with parchment. Cut off 1/4 dough;
  return remainder to refrigerator. Dust piece of dough with flour.
  Roll out between sheets of waxed paper to 10 X 6-inch rectangle. Free
  top sheet of waxed paper from dough and then replace lightly. Turn
  dough over and remove top sheet of paper. Spread scant 1/4 cup jam
  over top of dough, leaving 1/2 inch border. Roll up jelly roll
  fashion, starting at one short side. pinch seams to seal; fold ends
  under. Place in prepared sheet. Repeat with remaining dough and jam,
  spacing rolls 5 inches apart.
  Brush rolls with glaze.  Bake 15 minutes.  Rotate sheets and continue
  baking until rolls are golden brown, about 15 minutes; rolls will
  spread. Transfer to racks and cool completely. (Can be prepared 3
  days ahead. Store in airtight container.) Shortly before serving, cut
  each roll into 3/4-inch-thick slices.

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Recipe ID 36710 (Apr 03, 2005)

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