1. Caramel Pecan Pinwheels
These caramel pecan pie rolls are the simplest little dessert to make with just three ingredients!
|1 ready made refrigerated pie crust|
|1/4 cup caramel sauce (room temperature)|
|1/2 cup diced pecans|
|1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Do not skip this step as some of the caramel will seep out of the pinwheels and they will stick to your pan if it's not lined with parchment.|
|2. Unroll the pie crust to lay flat. Spread the caramel sauce over the pie crust in a very thin layer. Sprinkle with the nuts.|
|3. Roll the pie crust up, jellyroll style. Slice with a sharp knife into 1 inch pieces.|
|4. Place the pinwheels on the prepared baking sheet and bake for 10-12 minutes or until lightly browned and cooked through.|
|5. Immediately remove the pinwheels from the parchment paper and place on a second, clean sheet of parchment paper to cool.|
2. Black Olive & Pecan Pinwheels
If you’re short on time, make these pinwheels in advance; refrigerate the rolled log in plastic wrap. Then just slice and pop them in the oven when your guests arrive!
|1 can Lindsay Black Ripe Olives, divided|
|⅓ cup Pecans|
|½ cup grated Parmesan Cheese, divided|
|1 Lemon, juiced|
|¾ cup Olive Oil|
|½ teaspoon Salt|
|¼ teaspoon Black Pepper|
|1 sheet Puff Pastry, thawed|
|¼ cup Parsley, chopped|
|1. Defrost the store-bought puff pastry in your refrigerator for at least 4 hours up to overnight.|
|2. Preheat your oven to 375°F degrees.|
|3. Drain the can of Lindsay Black Ripe Olives, reserving 5 olives in a separate bowl.|
|4. To make the olive and pecan pesto, add the drained olives to a food processor along with the pecans, ¼ cup of grated parmesan cheese, the juice of 1 lemon, ¾ cup of olive oil, salt and pepper. Blend until smooth.|
|5. On a clean and lightly floured surface, place the puff pastry sheet down, then liberally add the olive and pecan pesto, reserving about ⅓ cup for dipping.|
|6. Next, top with chopped parsley, the remaining olives (sliced), and the remaining parmesan cheese.|
|7. Roll pastry dough into a tight cylinder and cut into 8-10 slices.|
|8. Place the pinwheels on a parchment lined baking sheet, leaving at least 1 inch of space between pinwheels.|
|9. Brush each pinwheel with a bit of egg. Bake in the preheated 375°F degree oven for 15-20 minutes.|
|10. Place on a serving platter with the remaining olive and pecan pesto and cocktail napkins. Garnish with a bit more parsley. Serve immediately.|
3. Pecan Pinwheels
Pecan Pinwheels are a sweet treat! Made from puff pastry with a sweet filling and crushed pecans. You might like to think of them as pecan spinwheels!
|2 sheets puff pastry (Note 1 )|
|250 grams mascarpone (Note 2 )|
|100 grams pecans (Note 3)|
|1 tsp cinnamon powder (Note 4)|
|2 tbsp brown sugar (loosley packed)|
|honey (Optional, to serve)|
|cocoa powder (Optional, to serve, sifted)|
|leftover crushed pecan nuts (Optional, to serve)|
|1. Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.|
|2. Remove puff pastry from the freezer and allow to defrost. Note 1|
|3. In a small mixing bowl, combine mascarpone, cinnamon and brown sugar. Use a spoon to consistently mix together.|
|4. Working 1 sheet at a time, lay puff pastry out on chopping board, dollop cream sugar mixture onto pastry and use a butter knife to spread into 1 thick layer.|
|5. Place pecan nuts into the food processor. Blitz the nuts for 15 - 20 seconds so they are chopped into small pieces.|
|6. Sprinkle the chopped nuts over the mascarpone layer.|
|7. Starting at one end, roll the pastry to form a tight log. Wrap in cling wrap, then place in the freezer for 30 mins. Optional.|
|8. Remove from the freezer, then use a sharp knife and chopping board to cut the log into individual pinwheels.|
|9. Line a baking tray with a silicon mat or parchment paper. Spread the pinwheels out onto the mat. Use your finger tips to gently push together any pinwheels that have opened up.|
|10. Transfer the baking tray to the middle rack of the oven. Cook the pinwheels for 20 - 25 mins. Once done, turn the oven off, but leave them in the oven as they start to cool.|
|11. After 5 -10 minutes, use an oven mit to remove baking tray, place on heat proof surface and use a flexible turner to transfer cooked pinwheels onto cooling rack.|
|12. To serve dust with sifted cocoa powder, drizzle with honey and sprinkle over left over crushed pecans (Optional).|
4. Maple Pecan Chocolate Pinwheels
These pinwheels are a sticky chocolatey mouthful of goodness.
|1 package Pillsbury™ Reduced Fat Crescent Rolls|
|1/4 cup Light Maple Syrup|
|1/4 cup Chopped Pecans|
|2 tablespoon Mini Chocolate Chips|
|1. Preheat oven to 350 degrees F (180 degrees C).|
|2. Spray a baking sheet with cooking spray and set aside.|
|3. Lay out Pillsbury™ Reduced Fat Crescent Rolls (1 package) into two strips of four. Seal where the cuts are. Pour Light Maple Syrup (1/4 cup) onto each piece.|
|4. Sprinkle Chopped Pecans (1/4 cup) and Mini Chocolate Chips (2 tablespoon) on each piece.|
|5. Roll up and pinch the ends shut. Place in freezer for 5 to10 minutes to firm up a little, this will help when you cut them.|
|6. Cut each roll in to eight pieces and place on the sprayed cookie sheet.|
|7. Bake in the oven for approximately 12 minutes, checking on them to prevent burning. Serve warm.|
5. Raspberry Pecan Puff Pastry Pinwheels
Puff pastry pinwheels are made with puff pastry, crunchy pecans, caramelized brown sugar, and filled with gooey raspberry jam. These homemade pecan pinwheels are easy to make.
|1 Puff Pastry|
|80 g Raspberry Jam|
|50 g Pecans|
|20 g Brown Sugar|
|1 Egg Yolks|
|1 pinch Salt|
|1. Shape the pinwheels|
|2. Roll out the puff pastry to 5 mm (0.2 inches) thick. Cut into squares 10 x 10 cm (4-inch) and refrigerate for 30 minutes. Then, using a sharp knife, make 4 incisions on each puff pastry square: from each edge onto the center of the square, leaving a center of about 2 x 2 cm free from cuts. Fold each edge onto the center of the square and press it down lightly. Repeat with every square. Place the puff pastry pinwheels on a baking tray lined with parchment paper leaving space between them.|
|3. Fill the puff pastry pinwheels|
|4. Mix the brown sugar and the crushed pecans. Brush the pinwheels with egg wash and sprinkle with the pecan/brown sugar mixture. Press down lightly with your fingers. Pipe the raspberry jam onto the center of each pinwheel.|
|5. Bake the Pinwheels|
|6. Preheat the oven to 170 C°. Re-brush the pinwheels with egg wash and bake until puffed and golden. About 30 minutes.|
6. Cinnamon-Pecan Pinwheels
Impress your holiday guests with this no-stress take on pinwheels.
|1 can (12 oz) refrigerated Pillsbury™ Grands!™ Butter Flake Crescent Rolls (8 Count)|
|1/4 cup butter, melted|
|1/2 cup packed brown sugar|
|2 teaspoons ground cinnamon|
|1/2 cup chopped pecans|
|1. Heat oven to 350°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper.|
|2. Unroll dough into 2 long rectangles on work surface. Firmly press perforations to seal. Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter. Make sure this edge stays clean so the dough will seal.|
|3. Sprinkle brown sugar, cinnamon and pecans over the melted butter on dough. Roll dough up tightly, and seal edge. Using serrated knife, cut each dough roll into 16 equal slices. Place slices cut side down 2 to 3 inches apart on cookie sheet.|
|4. Bake 12 to 17 minutes or until golden brown. Serve warm.|
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