Pistachio Pinwheels Recipe

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Pistachio Pinwheels Recipe
Pistachio Pinwheels Recipe photo by Taste of Home
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Pistachio Pinwheels Recipe

Read Reviews
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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.
MAKES:
60 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch
MAKES:
60 servings
TOTAL 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 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.
Originally published as Pistachio Pinwheels in Light & Tasty December/January 2008, p46

Nutritional Facts

1 each: 49 calories, 2g fat (1g saturated fat), 3mg cholesterol, 33mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pistachio Pinwheels in Light & Tasty December/January 2008, p46

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Cappell User ID: 5647529 101836
Reviewed Dec. 1, 2010

"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"

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