Ingredients

• 1 Half Recipe Sweet And Buttery Sourdough Pie Crust
• 1 Cup Dried Cranberries
• 1/4 Cup Fruit-Sweetened Strawberry Preserves or other favorite preserves
• 1/2 Cup Sprouted Wheat Flour for dusting

Directions

1. Make the Sweet And Buttery Sourdough Pastry.

2. Remove the pastry from the refrigerator and bring it to room temperature.

3. Add the cranberries and fruit preserves to your food processor. Pulse them together until they form a thick paste. Scrape down the bowl several times throughout this process. Set the filling aside.

4. Cut a piece of parchment paper 20" long. Dust the parchment with flour. Shape your pastry into a rectangle with your hands. Set the pastry down in the middle of the parchment and dust the top with flour. Roll the pastry into a rectangle shape that is evenly 1/4 inch thick.

5. Brush the edges of the pastry with water and using the parchment paper, fold the ragged edges over to achieve a smooth sided rectangle. Continue to roll the pastry until, once again, it is evenly 1/4 inch thick.

6. Spread the cranberry filling evenly over the entire pastry leaving 3/4 inch of exposed dough along the bottom edge. Brush the bottom edge with water.

7. Carefully start rolling the pastry from the top down. Use the parchment paper to pull the pastry into a tight cylinder. Use your hand to smooth the cylinder as you roll it. Once you reach the bottom edge, make sure the edge seals by rolling the cylinder on the work surface.

8. Wrap the parchment around the cylinder of pastry and refrigerate it for at least 60 minutes.

9. Preheat you oven to 350°.

10. Line your baking sheets with parchment paper.

11. Using a sharp knife, cut the cylinder into 36 even pinwheels about one centimeter wide.

12. Place the cut pinwheels on the baking sheets and bake them one at a time for 20-25 minutes or until they are golden brown.

13. Cool the pinwheels completely on wire racks before serving.

Email to a friend | Print this recipe | Back