How To Make Peach Pie Pinwheel Cookies Afternoon Baking With Grandma

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Roll out to 11x9" x ¼"-thick rectangle. Spread peach mixture over dough. Roll up like a jelly roll. Cut in 1 ¼" thick slices. Carefully place pinwheels in baking dish over melted butter. Pour sugar syrup carefully around slices. (Crust will absorb liquid while baking). Bake at 350° for 45 minutes.

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Roll the pinwheels: Place a tortilla on a cutting board, and spread it with ⅓ cup of the filling. Sprinkle with 3 tablespoons of the shredded mozzarella cheese. Roll up the tortilla very tightly, making sure to keep the roll very tight at the beginning (to avoid a hole in the middle!). Repeat for all tortillas.

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Directions. Place butter in a 3-quart rectangular baking dish and set dish in a 350° oven to melt butter, allowing 5 to 8 minutes. (Be sure to watch carefully to avoid browning the butter). Remove dish from oven; set aside. For syrup: In a medium saucepan, combine the 2 cups sugar and the water.

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Step 1. Mix first 3 ingredients in medium bowl. Set spiced sugar aside. Mix flour, 3/4 cup sugar, baking powder, and salt in large bowl. Using fingertips, rub in chilled butter until coarse meal.

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Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any peach juices. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator).

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Stir in the shredded cheese, bacon and jalapeño and mix until fully combined. Spread a third of the mixture over each tortilla and then gently spread a couple teaspoons of peach jam over the cream cheese mixture. Roll each pinwheel up tightly and wrap in plastic wrap and chill. With a sharp knife cut the rolls into 1″ slices.

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The best thing about this pinwheel recipe is that you can change things up to suit what you have in your home and use different ingredients. Why We Love This Recipe. A tasty dessert version of a classic favorite, these fruit pinwheels are delicious! A fun way to enjoy your favorite fresh berries. An easy appetizer for a special occasion.

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Step 1. Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling. Mix first 3 ingredients in medium bowl. Set spiced sugar aside. Mix flour, 3/4 cup sugar, baking powder, and salt in large bowl.

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Stromboli. Think of this Italian favorite like a giant pinwheel! The layers of mozzarella cheese, pepperoni, salmi, and ham are out-of-this-world good. Just be sure to serve it up with marinara sauce for dipping. Get the Stromboli recipe. Caitlin Bensel. 3.

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Roll out to 11x9" x ¼"-thick rectangle. Spread peach mixture over dough. Roll up like a jelly roll. Cut dough in 1 ¼" thick slices. Carefully place pinwheels in baking dish over melted butter. Pour sugar syrup carefully around slices. (Crust will absorb liquid while baking). Bake at 350° for 45 minutes.

How To Make Peach Pie Pinwheel Cookies Afternoon Baking With Grandma

Refrigerate for at least 2 hours, or freeze until ready to use. Preheat oven to 325°F (170°C). Line 2 baking sheets with parchment paper. In a small bowl, whisk remaining 1 egg (50 grams). In another small bowl, stir together chopped pecans and turbinado sugar. Pour onto a piece of parchment paper.

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Turn out onto floured board and knead ten times. Roll into 6 x 9 inch rectangle. Spread with 2 tablespoons soft butter; sprinkle with cinnamon and sugar. Roll as for jelly roll. Cut roll into ten slices. Layer pinwheel slices on top of peach mixture and bake in 425 degree preheated electric oven for 25 to 30 minutes. Serve warm or cold.

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Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven. In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

raspberry pinwheel cookies

1/2 cup unsalted butter, at room temperature. 1 1/2 ounces plain cream cheese, softened. 2 tablespoons sugar. 1/2 teaspoon pure vanilla extract. 1 1/2 cups all-purpose flour. pinch kosher salt. 2 tablespoons peach preserves. 1/2 teaspoon cinnamon. Shop Ingredients.

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Combine the cream cheese, sun-dried tomatoes, olives, capers, parmesan cheese, Italian seasoning, salt, and pepper in a medium bowl. Stir briskly until well combined. Spread the tortillas on a flat surface. Cover them evenly in the cream cheese mixture.

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Steps. 1. In 1-quart saucepan, stir together preserves, onion, water, cinnamon, cloves, nutmeg, pepper flakes, salt and pepper. Heat over medium-high heat until mixture begins to simmer. Reduce heat to medium-low; cook 1 minute, stirring frequently. Remove from heat; set aside. 2. If using crescent rolls: Unroll dough; separate into 4 rectangles.