Peachy Pinwheels

Spiral Cookies with a Hidden Peach Filling

Pinwheels are the showpiece of a homemade cookie tin. Soft cookie dough rolls around a sweet, jammy filling, then chills until firm enough to slice. Each round reveals a tight spiral of dough and filling that looks far fancier than it is to make.

The filling sets this version apart. Dried peaches get rehydrated by simmering with water, sugar, and a generous half teaspoon of nutmeg. They mash into a thick, jam-like paste that holds its shape between the dough layers without bleeding. Fresh or canned peaches simply hold too much water and would turn the dough soggy as the cookies bake.

The long chill is the critical step. Once rolled and refrigerated for at least 4 hours, the log slices into clean rounds without the spiral collapsing. Soft, under-chilled rolls smear the filling sideways and ruin the pattern.

Pro Tips

• Roll the dough on a generously floured surface. Even slightly sticky dough refuses to roll up cleanly without tearing.
• Spread the peach filling thin and even, leaving a half-inch border. Too much filling oozes out the ends as you roll.
• Pinch the seam to seal firmly so the spiral stays tight as it chills.
• Slice with a sharp, thin knife in clean strokes. Sawing back and forth crushes the spiral.

Variations

• Swap dried peaches for dried apricots, figs, or a mix of dried fruits.
• Add 2 tablespoons of finely chopped toasted pecans or walnuts to the filling for crunch.
• Stir 1 teaspoon of cinnamon into the dough for warmer, autumnal spiced cookies.