Fruit-flavored pinwheels not only make a great hors-d'oeuvre, but a worth relishing taste of sunny-kissed taste to fill an autumn start of day. Using dried fruits make them even look yummier in bits of festive colors. To begin enjoying your autumn season, bring in the mildly-sweet and flavorful blend of berries, cherries, almonds, orange, and cheese into your breakfast table and enjoy a sweet and crisp edge filled with a smooth and creamy cream.
Orange Cherry Almond Pinwheels
Ingredients
¼ cup butter, salted or unsalted 1 tablespoon almond paste 1 egg 1/8 teaspoon nutmeg 1 tablespoon All Purpose Flour 1 can (8 oz) refrigerated seamless dough sheet ½ cup dried tart cherries 1/3 cup Hershey's white baking chips 1 large orange peel, grated peel ¼ cup plus 1 tablespoon almonds, sliced ½ cup powdered sugar 2 tablespoons whipping cream 1/8 teaspoon pure almond extract
Directions
Soften butter and beat with almond paste and egg with electric hand mixer until smooth. Beat more with nutmeg and flour. Unroll the dough sheet and press into 14 x 8-inch rectangle. Spread butter mixture over dough, leaving at least 1/2 inch of one end uncovered. Sprinkle the cherries, baking chips, 2 teaspoons of the orange peel and 1/4 cup almonds over buttered dough then press in lightly.
Roll up dough then press uncovered end into roll to seal. Wrap roll in waxed paper and refrigerate for 30 minutes. Preheat the oven to 375°F. Prepare cookie sheet by lightly spraying with non-stick cooking spray. With a serrated knife, cut roll into 8 slices and place on cookie sheet. Bake for 15 minutes, or until light brown in color. Meanwhile, mix powdered sugar, cream and almond extract in a small bowl then spoon over hot rolls spreading evenly. Sprinkle with remaining almonds and orange peel. Serve warm or cold.
Raspberry Cream Cheese Pinwheels
Ingredients
1 1/2 cups of cold water 3 tablespoons + 4 teaspoons cold orange concentrate, divided 3 tablespoons butter, softened 1 teaspoon salt 2 tablespoons + 1/2 cups of sugar, divided 3 cups of bread flour 2 tablespoons orange zest, grated 3/4 teaspoon yeast 1 cup cream cheese 3/4 cups of raspberry jam
Directions
Combine cold water, 2 tablespoons of orange juice, butter, and salt, 2 tablespoons of sugar, flour, orange zest and yeast into the bread machine pan. Place pan into the bread machine and choose the required dough cycle. When done, place dough to a lightly floured surface. Cover and leave for 15 minutes.
In a mixing bowl, put together remaining orange juice and sugar and the cream cheese. Beat with electric mixer. Prepare the baking sheet by spraying it with a non stick cooking spray. Spread the dough into one big rectangle and cut into ten 1-inch sized strips. Coil each end of the strips so they meet at the center. Place rolls into the baking sheet then cover untouched for 40 minutes. Preheat oven to 375°F. Spread the cream filling into the center of each roll and speckle each center with 2 teaspoons of raspberry fruit jam. Bake for 15 minutes or until brown.
Let the taste of fruits give you a fruit-tasting season!
