Cherry Pinwheel Slices
Yield
24 servingsPrep
Cook
45Ready
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter
(or margarine), softened |
|
| 1 | cup |
sour cream
|
|
| 1 | can |
cherry pie filling
(or raspberry/strawberry) |
|
| 1 | cup |
coconut
flaked |
*
|
| 1 | cup |
pecans
finely chopped |
|
| 1 | x |
powdered sugar
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter
(or margarine), softened |
|
| 237 | ml |
sour cream
|
|
| 1 | can |
cherry pie filling
(or raspberry/strawberry) |
|
| 237 | ml |
coconut
flaked |
*
|
| 237 | ml |
pecans
finely chopped |
|
| 1 | x |
powdered sugar
to taste |
*
|
Directions
Place flour and salt in medium bowl.
Cut in butter until mixture resembles coarse crumbs.
Add sour cream; stir until blended.
Divide dough into 4 pieces.
Wrap each piece separately in plastic wrap or waxed paper; refrigerate 2 to 4 hours.
Preheat oven to 350'F.
Roll out dough, 1 piece at a time, on lightly floured surface into 12-inch x 6-inch rectangle.
Spread one fourth of filling over dough and sprinkle with ¼ cup coconut and ¼ cup pecans.
Roll up, jelly-roll style, starting from short side.
Pinch seam to seal.
Place, seam side down, on ungreased baking sheet.
Repeat with remaining dough, filling, coconut and pecans.
Bake 40 to 45 minutes or until rolls are golden brown.
Remove from baking sheets to wire racks.
Dust liberally with confectioners' sugar while still warm.
Cool completely. Cut into 1-inch slices.
Makes about 2 dozen cookies.
