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Full Online Book HomeLearning KitchenFruit - Apricot - Apricot Cream Cheese Pinwheels
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Fruit - Apricot -  Apricot Cream Cheese Pinwheels Post by :jhanley Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2268

Click below to download : Fruit - Apricot - Apricot Cream Cheese Pinwheels (Format : PDF)

Fruit - Apricot - Apricot Cream Cheese Pinwheels

Apricot Cream Cheese Pinwheels

Pastry:
1 cup unsalted butter, at room temperature
1 pkg (8 oz) cream cheese at room temperature
1/4 teaspoon salt
2 cups all purpose flour

Filling:
2/3 cups apricot preserves
1 cup finely chopped walnuts


For pastry: beat butter, cream cheese and salt in a large bowl with electric mixer until smooth. With a fork, work in flour until blended and mixture forms a smooth dough. Using hands, flatten dough on plastic wrap to an 8 x 6 inch rectangle. Chill a few hours or overnight.

For filling: stir preserves and nuts in a small bowl until well blended.

To assemble: roll cold pastry in a 12 x 14 inch rectangle between 2 sheets of waxed paper or on a floured pastry cloth with floured rolling pin. Spread filling to within 1/2 inch of edges. Roll up like a jelly roll from long side. Press seam firmly to seal. Cut log in half. Wrap and chill until very firm or place in freezer for 30 minutes.

Heat oven to 350 degrees. Grease cookie sheets.

With very sharp knife, cut rolls into 1/4 inch slides. Place 1/2 inch apart on prepared cookie sheet. Bake 13 minutes or until bottoms and edges are golden brown. Remove to rack to cool.

Makes 56.

Note: I found that if I bake these using Silpat -- nothing sticks and no greasing is required. Also, I use a serrated knife to cut them and it works better than anything else I have ever used. I am also from the school that 'more is better' and found that if you place too much preserves in the roll, it will goo all over. I do, however, use a bit more than 2/3 cup of preserves that the recipe calls for.

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Fruit - Apricot Cream Cheese Pinwheels Fruit - Apricot Cream Cheese Pinwheels

Fruit - Apricot Cream Cheese Pinwheels
Pastry: 1 cup unsalted butter, at room temperature 1 package (8 ounces) cream cheese at room temperature 1/4 teaspoon salt 2 cups all purpose flour Filling: 2/3 cup apricot preserves 1 cup finely chopped walnuts To make pastry, beat butter, cream cheese and salt in a large bowl with electric mixer until smooth. With a fork, work in flour until blended and mixture forms a smooth dough. Using hands, flatten dough on plastic wrap to an 8 x 6 inch rectangle.Chill overnight. To make filling: stir preserves and nuts in a small bowl until well blended.
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1 loaf of French bread cut in 8 slices 1 package (8 ounces) cream cheese 1/2 cup pecans powdered sugar 1 cup whipping cream 4 eggs 1 teaspoon nutmeg 1 teaspoon vanilla Make a pocket in bread slices by slicing again, but not all the way through. Mix the cream cheese with the pecans and a couple tablespoons of powdered sugar. Stuff the pocket in the French bread with cream cheese mixture. Dip in the mixture of whipping cream, eggs, nutmeg and vanilla. Grill on hot griddle and serve with apricot sauce. The apricot sauce can be prepared by mixing
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