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    You are in: Home / Recipes / Apricot-Pistachio Pinwheels Recipe
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    Apricot-Pistachio Pinwheels

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    35 mins

    1 hrs

    Nana Lee's Note:

    These are somewhat different than the ones already posted. I've made them only once and changed only one direction from the original recipe that appears in this year's Woman's Day Cookie Cookbook pullout from their holiday issue of WD magazine. I formed and filled the cookies right on the baking sheet rather than forming them then transferring them to the baking sheet. It seemed easier and less time consumming. The directs do seem daunting but once you've made these you'll find they are not really that difficult, and the 40 cookies you get are worth it.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    PISTACHIO SUGAR

    APRICOT FILLING

    Directions:

    1. 1
      PISTACHIO SUGAR.
    2. 2
      Pulse pistachios and sugar in food processor until finely ground, and set aside.
    3. 3
      APRICOT FILLING.
    4. 4
      Combine all filling ingredients in a small saucepan and bring to boil reduing the heat to medium-low and simmer for 18-20 minutes stirring occasionally.
    5. 5
      When apricots are tender, transfer to food processor and puree then set aside.
    6. 6
      MAKING THE COOKIES.
    7. 7
      Heat oven to 400ºF.
    8. 8
      Line 2 bakiing sheets with your fav lining; silocone, foil, etc.
    9. 9
      Roll one sheet of pastry dough into 15 1/2 X 12 1/2 inches rectangle and trimming it with pizza cutter or fluted pastry wheel to 15 X 12 inches.
    10. 10
      Cut pastry crosswise into 4 - 3 inch strips and cut each strip into 5 - 3 inch squares. (you will have 20 3" squares from each sheet).
    11. 11
      TO FORM PINWHEELS.
    12. 12
      On each square make a 1 1/2" diagonal slit from each corner toward the center but not through it.
    13. 13
      Transfer squares to baking sheet.
    14. 14
      Place a level 1/2 tsp of filling in center of each square.
    15. 15
      Fold every other point of pastry square up and over center filling, overlapping in middle of filling.
    16. 16
      Gently press points into filling to secure.
    17. 17
      Lightly brush with egg white, placing a whole pistachio in the center of each.
    18. 18
      Sprinkle each pinwheel with 1/2 tsp pistachio sugar and a light sprinkling of the coarse decorating sugar in your choice of color.
    19. 19
      Bake 10 to 12 minutes until golden brown and puffed.
    20. 20
      Transfer to wirerack to cool.
    21. 21
      Repeat until all pinwheeels are done.
    22. 22
      NOTE:.
    23. 23
      These are best eaten the same day as making but can be stored between waxed paper in an airtight container at room temp for about 3 days.
    24. 24
      NOTE:.
    25. 25
      I found a brand of pistachios called "everybody's NUTS" that are roasted and unsalted. There is a bonus to their pistachios in that if you find one unopened nut and send it to them (with verification, of course) they send you another bag of pistachios!
    26. 26
      SUGGESTION.
    27. 27
      Any pistachio sugar and filling left over can be combined and used as a spread for toast, etc.

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    Ratings & Reviews:

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    Nutritional Facts for Apricot-Pistachio Pinwheels

    Serving Size: 1 (1070 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 94.8
     
    Calories from Fat 46
    48%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 33.9 mg
    1%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 4.3 g
    17%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    unsalted shelled pistachios

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