Bolognese Pinwheels
Submitted by jacdan
Italian Bolognese pinwheel cookies filled with thick fruit jam, rolled jelly-roll style, and sliced into spirals. Use fig, sour cherry, quince, or apricot jam. Makes 4 rolls.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minThese are the kind of cookies you’d find behind the glass at an Italian bakery, spirals of buttery dough swirled with thick, jewel-colored jam. They look like they took all day, but the technique is actually straightforward once you get the hang of it.
A rich butter cookie dough gets rolled into thin rectangles, spread with your jam of choice, then rolled up tight and baked until golden. Once cooled, each log gets sliced crosswise to reveal those gorgeous pinwheel spirals.
The recipe makes four rolls, so you can fill each one with a different jam. Fig, sour cherry, strawberry, quince, or apricot all work beautifully. Set them out on a platter and you’ve got an instant Italian cookie spread.
Chef Tips
- Chill the dough for a full hour. It’s too sticky to roll when warm.
- Roll between sheets of waxed paper to prevent sticking without adding too much extra flour, which toughens the dough.
- Use thick, chunky jam rather than thin preserves. Runny jam will ooze out during baking and burn on the pan.
- These keep for up to 3 days in an airtight container. Slice just before serving for the cleanest spirals.
- Brush the egg yolk and milk glaze on before baking for a shiny, golden crust.
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℉ (190℃). Line 2 baking sheet with parchment. Cut off ¼ 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 ¼ cup jam over top of dough, leaving ½ 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 ¾ inch-thick slices.
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