Apricot filling on a pinwheel shaped pastry base. These are beautiful! You can make your own filling, or buy some preserves at the store.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan over medium heat, combine the dried apricots with the 3/4 cup of water. bring to a boil, then stir in the sugar. Cover the pan and simmer for about 15 minutes, or until apricots are tender. Puree the mixture in a food processor or press through a sieve. Set aside to cool.

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  • Measure flour into a large bowl, cut in the margarine until the mixture is like fine meal. Combine the cold water and vinegar, sprinkle over the flour mixture. Gather the dough into a ball, flatten slightly, then wrap with plastic wrap and chill for at least 1 hour.

  • Preheat the oven to 425 degrees F (210 degrees C). On a lightly floured surface, roll the dough out, one half at a time, to form a 12x9 inch rectangle. Cut into 3 inch squares using a knife or pizza wheel. Make a 1 1/4 inch slit at each corner of the squares, going in towards the center. Place one teaspoon of apricot filling into the center of each square. Fold every other tip from the corners into the middle to form the pinwheel design. Press down firmly in the center to seal. Place onto ungreased baking sheets and brush with a mixture of the egg yolk and milk. Sprinkle with finely chopped pecans if desired.

  • Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

131 calories; 7.8 g total fat; 9 mg cholesterol; 89 mg sodium. 14.3 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2011
I loved this recipe! it is very versatile and you can use any jam/jelly or curd for the filling as long as you're sure that you don't over-fill them! I did and made a huge mess on the sheet pan. the dough has a very flaky puff-pastry-like quality to it! instead of rolling it into squares etc. I rolled each half into a rectangle (about 1/2 inch thick) spread on the filling and rolled it up! be sure to grease the pan for they stick easily! this is a fantastic recipe and i highly recommend it! thanks for sharing!:D Read More
(9)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/19/2011
I loved this recipe! it is very versatile and you can use any jam/jelly or curd for the filling as long as you're sure that you don't over-fill them! I did and made a huge mess on the sheet pan. the dough has a very flaky puff-pastry-like quality to it! instead of rolling it into squares etc. I rolled each half into a rectangle (about 1/2 inch thick) spread on the filling and rolled it up! be sure to grease the pan for they stick easily! this is a fantastic recipe and i highly recommend it! thanks for sharing!:D Read More
(9)
Rating: 5 stars
04/19/2011
I loved this recipe! it is very versatile and you can use any jam/jelly or curd for the filling as long as you're sure that you don't over-fill them! I did and made a huge mess on the sheet pan. the dough has a very flaky puff-pastry-like quality to it! instead of rolling it into squares etc. I rolled each half into a rectangle (about 1/2 inch thick) spread on the filling and rolled it up! be sure to grease the pan for they stick easily! this is a fantastic recipe and i highly recommend it! thanks for sharing!:D Read More
(9)
Rating: 4 stars
08/29/2002
The dough needs a good amount of flour added to it after it chills in order to work with it more easily. Read More
(7)
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Rating: 4 stars
12/21/2011
It is much easier to use jelly or jam rather than cooking dried fruit etc. Also the picture and the directions do NOT go together. If you cut the corner and fold in as instructed you get a pinwheel cookies not a round cookie with a layer of fruit. The cookies are very good fancy looking and worth the extra preparation time. Read More
(4)
Rating: 5 stars
09/29/2011
Mad these but used rum instead of water for the dough and they turned out great. everyone loved them. Read More
(2)
Rating: 5 stars
12/21/2015
The directions are a bit misleading (they don't match the picture associated with this cookie so could be confusing for beginner bakers) but the recipe itself is quite good. I use apricot (or other flavor) jam or preserves for my filling because it is way easier and just as tasty. And while I did try her dough recipe any good pie dough recipe will work here. I make mine in the food processor and it goes together super fast. Read More
(1)
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