Bolognese Pinwheels

Ingredients

Directions

* sour cherry, fig, strawberry, quince, or apricot This recipe makes four rolls that are sliced into pinwheels.

Fill each with a different type of jam. The recipe can be halved.

Using electric mixer, cream butter with sugar until fluffy.

Beat in eggs 1 at a time.

Sift in flour, baking powder and salt. Mix on low speed until just incorporated.

Form dough into ball. Wrap in waxed paper and flatten into disc.

Refrigerate dough 1 hour.

Position racks in center and upper third of oven and preheat to 375 degrees F.

Line 2 baking sheet with parchment. Cut off 1/4 dough; return remainder to refrigerator.

Dust piece of dough with flour. Roll out between sheets of waxed paper to 10 X 6-inch rectangle.

Free top sheet of waxed paper from dough and then replace lightly.

Turn dough over and remove top sheet of paper.

Spread scant 1/4 cup jam over top of dough, leaving 1/2 inch border.

Roll up jelly roll fashion, starting at one short side.

Pinch seams to seal; fold ends under.

Place in prepared sheet.

Repeat with remaining dough and jam, spacing rolls 5 inches apart.

Brush rolls with glaze.

Bake 15 minutes. Rotate sheets and continue baking until rolls are golden brown, about 15 minutes; rolls will spread.

Transfer to racks and cool completely.

Can be prepared 3 days ahead. Store in airtight container.

Shortly before serving, cut each roll into 3/4-inch-thick slices.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.