PISTACHIO PINWHEELS

Pistachio Pinwheels image

Provided by Food Network Kitchen

Time 5h

Yield about 20

Number Of Ingredients 10

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Ingredients

1 1/4 cups all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
1/4 teaspoon plus 1 pinch of salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup unsalted raw pistachios
1/4 teaspoon pure almond extract
3 drops green food coloring

Steps:

Whisk the flour, baking powder and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and 1/3 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1 egg and the vanilla (don?t worry if the mixture looks separated). Reduce the mixer speed to low; mix in the flour mixture until combined. Turn out the dough onto a piece of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
Meanwhile, make the filling: Pulse the pistachios and remaining 1/3 cup sugar in a food processor until very finely ground. Mix in the remaining egg, 2 tablespoons butter, the almond extract, pinch of salt and food coloring. Process, scraping the bowl occasionally, until a thick paste forms. Refrigerate until firm, about 30 minutes.
Roll out the dough into a 10-by-11-inch rectangle on a floured surface. Spread the pistachio filling over the dough almost all the way to the edges. Starting with a short side, roll up the dough into a tight spiral. Wrap in plastic wrap and refrigerate, reshaping the log after 1 hour, until firm, at least 3 hours or overnight.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 1 1/2 inches apart on the prepared pans.
Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

*** Explore more Pistachio Pinwheels Recipes »

Comment
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mani123

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I love how easy these pinwheels are to make. They're perfect for a last-minute dessert.

Enam Haque

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These pinwheels are the perfect combination of sweet and salty. I can't get enough of them!

BAL TV

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These pinwheels are so cute and festive. I love the way they look on a dessert table.

Onwuegbuna Emmanuel

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I made these pinwheels for a party and they were a huge hit! Everyone raved about them.

A Green

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These pinwheels were a great success! My family loved them and they were gone in no time.

Boitumelo Khauoe

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Overall, I thought these pistachio pinwheels were a good recipe. They were easy to make and they tasted delicious. I would definitely recommend them to others.

Colin Flanders

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The pinwheels fell apart when I cut them. I would recommend chilling them for at least 30 minutes before slicing.

Val Bona

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The pinwheels were difficult to roll up. I would recommend using a rolling pin to help you.

Jafar Jafar

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The pinwheels were a bit dry. I would recommend brushing them with melted butter before baking.

Sehar Malik

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I found that the pinwheels were a bit too sweet for my taste. I would recommend using less sugar in the cream cheese filling.

Aiden Lawrence

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These pinwheels are a great way to use up leftover puff pastry dough.

Thomas Rhoades

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I love the green color of these pinwheels. They're so festive and perfect for St. Patrick's Day.

Zindagi AT

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These pinwheels are perfect for a quick and easy snack or dessert. They're also great for packing in lunches.

Tunchi Malo

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I love how versatile these pinwheels are. You can change up the filling to create different flavors. I've tried them with strawberry jam, Nutella, and even cookie dough.