Pistachio Pinwheels Recipe

Pistachio Pinwheels Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Diabetic Friendly

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Pistachio Pinwheels Recipe

Prep: 40 min. + chilling Bake: 10 min./batch

Yield: 60 Servings

40 10 50

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 bowl, cream butter and sugar until light and fluffy. 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.

Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional Facts 1 cookie equals 49 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 33 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Pistachio Pinwheels in Light & Tasty December/January 2008, p46

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Pistachio Pinwheels

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(1-1) of 1 reviews

Reviewed on Dec. 01, 2010 by Cappell

There seems to be an awful lot of Cake flour compaired to the small amount of liquid. Mine certianly did not turn out as a dough. It is more like crumbs to be pressed into the bottom of a pan for squares. There is no way that I could roll it out between two sheets of waxed paper. I am possibly doing something wrong but for the life of me I do not know what it is. The eggs I used were large, it does not specify in the recipe that they should be a certain size.

I would appreciate hearing what you think I may have done incorrectly. Thanks Megan Cappell