Cherry Pinwheels
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
sour cherries
or sweetened |
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 ¼ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | cup |
butter
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
sour cherries
or sweetened |
*
|
| 355 | ml |
all-purpose flour
|
|
| 11 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 59 | ml |
butter
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
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.
