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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 16 |
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These eye-catching pinwheels always bake up beautifully. The sweetened cream cheese filling is rich and satisfying. Ingredients:
2-3/4 to 3-1/4 cups king arthur unbleached all-purpose flour |
1/3 cup sugar |
1 package (1/4 ounce) quick-rise yeast |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
1/2 cup milk |
1/3 cup butter, softened |
1/4 cup water |
1 egg |
1 egg white |
filling: |
1 package (8 ounces) cream cheese, softened |
1/4 cup sugar |
1 tablespoon lemon juice |
egg wash: |
1 egg white |
1 teaspoon water |
1 tablespoon sugar |
Directions:
1. In a bowl, combine 2 cups flour, sugar, yeast, lemon peel and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat until moistened. Add egg and egg white; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Cover and let rest for 10 minutes. Turn onto a lightly floured surface. Roll into a 12-in. square; cut into sixteen 3-in. squares.
2. Combine filling ingredients; spoon onto center of each square. To form pinwheels, diagonally cut dough from each corner to within 3/4 in. of the center. Fold every other point toward the center, overlapping pieces. Moisten center edges with water; pinch to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Beat egg white and water; brush over pinwheels. Sprinkle with sugar. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to cool on wire racks. Yield: 16 rolls.
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