Apricot Pinwheels Recipe
Ingredients
| Apricot preserves | 1 Cup (16 tbs) | |
| Dried apricots | 3/4 Cup (16 tbs), minced | |
| Orange juice | 2 1/2 Tablespoon | |
| All purpose flour | 2 3/4 Cup (16 tbs) | |
| Baking powder | 3/4 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 cup stick margarine, softened | ||
| Granulated Sugar | 1 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 1/2 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Egg whites | 3 | |
| Vegetable cooking spray | ||
Directions
Combine first 3 ingredients in a small saucepan; bring to a boil.
Reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
Remove from heat; cover and let cool completely.
Combine flour, baking powder, baking soda, and salt in a large bowl; stir well, and set aside.
Place margarine in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy.
Gradually add sugars, beating at medium speed until well-blended.
Add oil, vanilla, and egg whites; beat well.
Add flour mixture, and beat until well-blended.
Divide dough in half.
Working with one half at a time (cover remaining half to keep from drying), gently press dough into a 4-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap.
Roll each half of dough, still covered, into a 12-inch square.
Chill 30 minutes.
Remove top sheet of plastic wrap, and divide apricot mixture evenly between dough squares.
Roll up each square jelly-roll fashion, peeling plastic wrap from bottom of dough while rolling.
(Dough may be soft.) Wrap each roll individually in plastic wrap, and freeze 8 hours.
Preheat oven to 350°.
Cut each roll into 24 (1/2-inch-thick) slices, and place 1 inch apart on baking sheets coated with cooking spray.
Bake at 350° for 10 minutes.
Remove from baking sheets; let cool on wire racks.
Reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
Remove from heat; cover and let cool completely.
Combine flour, baking powder, baking soda, and salt in a large bowl; stir well, and set aside.
Place margarine in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy.
Gradually add sugars, beating at medium speed until well-blended.
Add oil, vanilla, and egg whites; beat well.
Add flour mixture, and beat until well-blended.
Divide dough in half.
Working with one half at a time (cover remaining half to keep from drying), gently press dough into a 4-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap.
Roll each half of dough, still covered, into a 12-inch square.
Chill 30 minutes.
Remove top sheet of plastic wrap, and divide apricot mixture evenly between dough squares.
Roll up each square jelly-roll fashion, peeling plastic wrap from bottom of dough while rolling.
(Dough may be soft.) Wrap each roll individually in plastic wrap, and freeze 8 hours.
Preheat oven to 350°.
Cut each roll into 24 (1/2-inch-thick) slices, and place 1 inch apart on baking sheets coated with cooking spray.
Bake at 350° for 10 minutes.
Remove from baking sheets; let cool on wire racks.
Chef
