Archive for Wednesday, October 21, 2009

Pinwheels go sweet or savory

October 21, 2009


Whether you need a last-minute hors d’oeuvre or an effortless way to use a spare round of purchased pie crust, try these sweet or savory pinwheels that come together in minutes, bake up attractively, travel well and are incredibly versatile.

It’s a simple idea — roll out the pie dough, spread or sprinkle your filling of choice over it, then roll it into a log and cut it into rounds. Once baked, they resemble mini cinnamon buns.

Each 9-inch pie crust will require about 1 cup of filling. Some suggested fillings include:

• finely chopped sun-dried tomatoes

• prosciutto and black pepper

• olive tapenade

• grated cheddar cheese and chopped chives

• grated pecorino cheese and dried apricots (finely minced in a food processor)

• cinnamon and sugar

• maple sugar and toasted pecans

• candied ginger (finely minced in the food processor)

Sweet or Savory Pinwheels

Start to finish: 25 minutes (10 minutes active)

Servings: 24

9-inch prepared pie crust (raw)

About 1 cup fillings (see suggestions above)

Heat the oven to 375 degrees. Line a baking sheet with parchment paper or spray with cooking spray.

On a lightly floured surface, roll the pie crust into as square a shape as possible. Spread or sprinkle the filling over the surface of the dough, then carefully roll the pastry into a tight log.

Using a sharp knife, slice the log into 1/2-inch rounds, rolling the log a bit as you work to prevent the bottom from flattening.

Arrange the rounds cut side down on the prepared baking sheet. Bake for 12 to 15 minutes, or until the pastry is light golden brown.


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