Cherry Pinwheels
Submitted by trytwice
Flaky biscuit dough rolled with sour cherries, sliced into pinwheels, and baked golden. Served warm with a homemade cherry sauce and ice cream or sherbet.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThink of these as the love child of a cinnamon roll and a cherry cobbler.
A quick biscuit dough gets rolled thin, covered with sour cherries, and spiraled into a jelly roll. Slice into six thick rounds, bake until puffed and golden, and serve drowning in a warm cherry sauce made from the reserved juice.
Top with a scoop of vanilla ice cream or a ball of lemon sherbet and you’ve got a dessert that feels homemade in the best possible way, because it genuinely is.
Ready in 30 minutes flat.
Kitchen Tips
- Handle the biscuit dough as little as possible; overworking makes it tough instead of tender and flaky
- Drain the cherries well but save every bit of that juice for the sauce
- A sharp knife dipped in flour gives cleaner slices through the soft, cherry-loaded roll
- Serve these warm from the oven; they’re good at room temperature but transcendent when still steaming
Ingredients
Directions
Drain the cherries well. (Save juice). Mix and sift the flour, baking powder and salt.
Cut in butter, add milk; mix quickly just enough to moisten.
Turn the dough onto floured board and knead lightly for a few seconds.
Roll out into a rectangle ¼ inch thick and cover with 1¼ cup cherries.
Roll up like a jelly roll and cut into 6 pieces with a sharp knife.
Place cut side down in a greased shallow baking pan.
Brush with milk and bake in 450F oven for 12 to 15 minutes or until done.
Mix the sugar and cornstarch and stir in the cherry juice slowly.
Cook until it thickens; add remaining cherries.
Add more sugar if desired.
Serve warm on the pinwheels with ice cream or sherbet.
6 servings.
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