Cheaters Puff Pastry Pinwheels |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A variation to Kate Zukerman’s The Sweet Life original Walnut and Cinnamon Rugelach recipe. We fill ours with cinnamon, orange zest, currents, walnuts, raisins and lots of other things. The dough is light and mild so it would work equally well with savory fillings such as salmon and cream cheese, ect . Read more ... You can play endlessly with combinations to use with this “magical” dough! Ingredients:
4 oz butter, at room temperature |
4 oz cream cheese or quark, at room temperature |
1 cup flour |
1/4 t salt |
1/2 t sugar |
any kind of filling that you like |
Directions:
1. Sift together the flour, salt and sugar. Set aside.
2. Cream the butter and soft cheese together on medium until it is light and fluffy. Reduce the speed to low and slowly add the dry ingredients, beating until well combined. Increase the speed to medium, and beat for about 15 seconds.
3. Scrape the dough onto plastic wrap and press into a flat disk. Then, double rap the dough and refrigerate overnight.
4. To use, roll out the dough on a lightly floured surface into a large rectangle about 12 x 16 inches. Then, cut into two 6 x 16 pieces. Fill as desired with the long side facing you, and roll up. Wrap the dough in wrap again and chill for 30 minutes. Or, if you want, you can freeze the log to use later in the week.
5. To cook, slice the log into 1-inch cross sections, and place each little round about 1 inch apart on a parchment lined baking sheet. Bake at 350F for about 15 minutes, or until the dough is a light golden brown. Allow the pinwheels to cool for about 15 minutes before serving. They will keep up to 4 days, depending on your filling.
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