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Sumptuous dough gets the star treatment and joins the holiday cookie box. A variety of delicious fillings are as limitless as your imagination.
For a detailed post, please refer here:
http://www.foodessa.com/2014/12/pinwheel-star-of-cookie-box.html
Servings: 40 pastry cookies
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Ingredients
- . > (American / Metric measures)<
- . > PASTRY DOUGH:
- . 2 cups (284g) All Purpose flour
- . 3/4 cup (72g) confectioners' sugar
- . 2 Tbsps. (27g) granulated sugar
- . 1/2 tsp. (2.5ml) sea salt
- . 1 cup (220g) cold, unsalted butter, cubed
- . 4 oz (114g) cold cream cheese, cubed
- .
- . >> FILLING ideas: Make about 1 cup (250ml) of filling. Choose from some of the choices mentioned below or any other variation from ingredients that go well together: Dulce de Leche, a sprinkle of instant coffee, as well as a few crushed pecans. OR > Chestnut puree, a few Chocolate shavings and roasted, crushed nuts OR Macerated prunes, chocolate shaving, roasted, crushed nuts OR Small cubes of cold cream cheese and berry jam OR Jam and a small portion of nuts. >> optional Garnish: candy sprinkles of choice.
Directions
- . > Pastry Dough: In a food processor, on LOW speed, whirl together the flour, sugar(s) and salt. Add the butter and cream cheese. Immediately, start the PULSE action about 5 times before whirling on MEDIUM speed just until dough is combined and detaching from sides. Do not over mix. Divide and form the dough into 2 flat rectangles. Then, wrap it with a plastic and refrigerate until firm for at least 1 hour or up to 1 week. Afterwards: Remove the dough from the refrigerator and let it stand at room temperature to soften enough for easy rolling, about 30-45 minutes depending on room temperature.
- . Pre-heat the oven to 350F/180C/Gas4. Position the rack in the center of the oven. Line 4 large baking pans with parchment paper.
- . > Dough rolling & assembly of SQUARE pieces: On a lightly floured surface and also using a floured rolling pin, spread out a 1/8inch (25mm) thick rectangle measuring 12x15inches (30.5x38cm). With a knife (or ribbed pastry wheel), cut or roll through the rectangle piece into 5x4 rows giving 20 square units measuring 3x3 inches (7.5x7.5cm) each. Place 10 squares evenly apart onto the prepared baking pan. REPEAT with the rest.
- . > To form the star (Pinwheel): Make a 1-1/4-inch (3cm) cut from each corner towards the center (do not cut through the center). Place a scant teaspoon of filling in the center of each square. Fold every other point toward the center, overlapping pieces and covering most of the filling. Press lightly to seal. Decorate with any candy sprinkles of choice. Note: While preparing the next pan, if time permits…it's best to refrigerate the pastries 30 minutes before baking. Add them in the oven straight from the fridge and add a few minutes to the baking time. REPEAT.
- . BAKE them for about 10-12 minutes or until golden. Transfer them to a rack to cool completely. REPEAT.
- . Happy baking from Claudia's kitchen...FOODESSA.com
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