Quince And Fig Pinwheels Recipes
QUINCE-AND-FIG PINWHEELS
Quince paste adds a floral note to these pointed cookies. Quince jam can be used for similar results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h30m
Yield Makes 40
Number Of Ingredients 9
Steps:
- Combine flour, sugar, and 1/2 teaspoon salt in the bowl of a mixer. Add butter, and beat on low speed until dough comes together, about 5 minutes. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
- Roll out dough to a 1/8-inch thickness on a lightly floured surface. Cut out forty 2-inch squares using a sharp paring knife and a ruler (alternatively, use a pizza cutter). Transfer to a parchment-lined baking sheet, spacing each about 1 inch apart. Refrigerate until chilled, about 30 minutes.
- Meanwhile, pour boiling water over figs in a heatproof bowl. Let stand for 15 minutes. Puree figs in a food processor until smooth. Add quince paste, and pulse until combined.
- Whisk together egg yolks and heavy cream in a small bowl. Working with a few dough squares at a time, cut a 3/4-inch slit into the 4 corners of each, and brush surface with egg wash. Fold the 4 corners of each square into the center to form a pinwheel, and gently press the center to adhere.
- Preheat oven to 350 degrees. Spoon 1/2 teaspoon fig mixture into the center of each, and sprinkle entire cookie with sugar. Refrigerate for 30 minutes.
- Bake until pale gold, 15 to 17 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
FIG PINWHEELS
Steps:
- Trim store-bought pie dough into an 8-inch square. Pulse 1 cup dried figs, 1/2 cup pitted dates, a pinch of cinnamon, 1/2 teaspoon orange zest, 1 1/2 teaspoons orange juice and 1 tablespoon butter in a food processor. Spread over the dough and roll into a log; chill 30 minutes. Cut into 1/2-inch-thick slices and bake 12 to 15 minutes at 375 degrees.
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