Pinwheels Recipe
This is a very interesting and good recipe of Pinwheels. This recipe is a good way to use Fruits. A lip-smacking Dessert, this Pinwheels completes your spread. This Pinwheels is surely going to make you famous amongst your friends once they taste it. Try it right away!
Ingredients
3 to 3 1/4 cups all-purpose flour, divided
1 package Active Dry Yeast or Quick-Rise Yeast
1/3 cup granulated sugar
1 teaspoon salt
1/2 cup water
1/3 cup shortening
2 eggs
Cherry or raspberry preserves
1 egg, slightly beaten, plus 1 tablespoon water, for egg wash mixture
Candied cherries and confectioners' sugar for garnish
Directions
In large mixer bowl, combine 1 1/2 cups flour, yeast, granulated sugar and salt; mix well.
Heat water and shortening until very warm (120° to 130°F).
Add shortening mixture to flour mixture.
Blend in 2 eggs at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make soft dough.
Cover dough with plastic wrap.
Refrigerate 6 to 12 hours.
While dough is chilling, punch down several times.
Allow dough to come to room temperature.
Divide dough in half.
Roll each half into 14x10 1/2-inch rectangle.
Cut into 3 1/2-inch squares.
Place on greased baking sheets.
Cut each square diagonally from each corner to 1/2 inch from center so that there are 2 points at each corner.
Place rounded teaspoonful preserves in center of each square.
Lightly brush every other point with egg wash mixture.
Bring moistened points toward center; gently twist and pinch to fasten together.
Top each center with small piece of dough (about 1/2 inch in diameter), or use a candied cherry for garnish.
Lightly cover; let rise at room temperature until almost doubled, 15 to 20 minutes (10 to 15 minutes for Quick-Rise„¢ Yeast).
Bake at 350°F for 15 minutes or until golden brown.
Remove to wire rack to cool slightly.
Sprinkle with confectioners' sugar.
Heat water and shortening until very warm (120° to 130°F).
Add shortening mixture to flour mixture.
Blend in 2 eggs at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make soft dough.
Cover dough with plastic wrap.
Refrigerate 6 to 12 hours.
While dough is chilling, punch down several times.
Allow dough to come to room temperature.
Divide dough in half.
Roll each half into 14x10 1/2-inch rectangle.
Cut into 3 1/2-inch squares.
Place on greased baking sheets.
Cut each square diagonally from each corner to 1/2 inch from center so that there are 2 points at each corner.
Place rounded teaspoonful preserves in center of each square.
Lightly brush every other point with egg wash mixture.
Bring moistened points toward center; gently twist and pinch to fasten together.
Top each center with small piece of dough (about 1/2 inch in diameter), or use a candied cherry for garnish.
Lightly cover; let rise at room temperature until almost doubled, 15 to 20 minutes (10 to 15 minutes for Quick-Rise„¢ Yeast).
Bake at 350°F for 15 minutes or until golden brown.
Remove to wire rack to cool slightly.
Sprinkle with confectioners' sugar.
