Best 4 Pecan Pinwheels Recipes

PECAN-CRUSTED PORK TENDERLOIN PINWHEELS WITH CAROLINA MUSTARD SAUCE

Steps:

• Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
• Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
• Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.

CRANBERRY BRIE PECAN PINWHEELS

Steps:

• Preheat oven to 400°. Beat trimmed Brie on medium until smooth and creamy, about 5 minutes., On a lightly floured surface, unfold 1 sheet puff pastry; spread half the Brie to within 1/2 in. of edges. Spread half the cranberry sauce over Brie. Starting with a short side, roll up jelly-roll style. Cut crosswise into 12 slices. Place pastries on parchment-lined baking sheets. Whisk egg with water; brush over slices. Sprinkle with chopped pecans. Repeat with remaining puff pastry. Bake until golden brown, 15-20 minutes.

HAM PECAN PINWHEELS

Steps:

• In a bowl, beat cream cheese, mayonnaise and garlic until smooth. Stir in pecans. Spread about 3 tablespoonfuls on each ham slice. Roll up tightly; cover and refrigerate for at least 2 hours. Cut into bite-size pieces.

PECAN PINWHEELS

Steps:

• Place cream in large bowl; let stand out at room temperature for 1 hour. Add vinegar; stir until thickened. Stir in yeast until dissolved; add the egg yolks. In a small bowl, combine flour and salt. Cut in butter. Gradually add to creamed mixture and mix well. Divide dough in half; wrap in plastic. Cover and refrigerate overnight., In a small saucepan, combine the pecans, 1/4 cup sugar, brown sugar and milk. Cook and stir over medium heat for 3 minutes; set aside., On a floured surface, roll each portion of dough into a 12-in. x 10-in. rectangle. With a sharp knife or pastry wheel, cut dough into 2-in. squares. Place 3 in. apart on lightly greased baking sheets., Cut through the dough from each corner of the square to within 1/2 in. of the center. Spoon 1/2 teaspoon of filling into the center of each square. Fold alternating points of the square to the center to form a pinwheel. Press a cherry half into the center of each. Sprinkle with remaining sugar., Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.