Pistachio Pinwheels
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
These whimsical treats from our Test Kitchen look complex, but they're a cinch to assemble. You'll love the pistachio's nutty flavor combined with the dough's sweet taste.
SERVINGS: 60
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 40 min. + chilling Bake: 10 min./batch
Ingredients:
- 1/3 cup butter, softened
- 1/3 cup sugar blend
- 2 egg whites
- 3 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 2-3/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Red paste food coloring
- 1/2 cup pistachios, finely chopped
Directions:
In a large mixing bowl, beat butter and sugar blend until well blended. Beat in the egg whites, oil and vanilla. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well.
Divide dough in half; add food coloring to one portion. Divide red and plain doughs into two portions. Between two sheets of waxed paper, roll out one portion of plain dough into an 8-in. x 6-in. rectangle. Repeat with one portion of red dough. Remove waxed paper; place red dough over plain.
Roll up tightly jelly-roll style, starting with a long side. Roll the log in pistachios; wrap in plastic wrap. Repeat with remaining doughs. Refrigerate for 2 hours or until firm.
Unwrap logs; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks. Yield: 5 dozen.