Fruit & Nut Pinwheels

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Prep Time: 40 minutes
Cook Time: 24 minutes (Chill Time: 1 hour)
Yield: about 30 pinwheels

Ingredients

  • 4 ozs (125 g) cream cheese, softened
  • 1/2 cup (125 mL) butter, softened
  • 3 tbsp (45 mL) sugar, divided
  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • 1 cup (250 mL) Smucker's® Pure Cherry Jam
  • 1 cup (250 mL) dried cranberries or dried cherries
  • 3/4 cup (175 mL) chopped toasted walnuts
  • 1 tsp (5 mL) cinnamon

Directions

  1. In bowl, beat cream cheese with butter until fluffy; beat in 1 tbsp (15 mL) sugar. Stir in flour in 2 additions.
  2. Divide dough in half; shape each half into a rectangle. Wrap and refrigerate until firm, about 1 hour.
  3. Place jam and dried fruit in food processor and process until finely chopped. Stir in chopped walnuts.
  4. Combine remaining 2 tbsp (30 mL) sugar and cinnamon.
  5. Sprinkle work surface with half sugar-cinnamon mixture.
  6. Place 1 rectangle dough on top of the sugar mixture; with floured rolling pin, roll out dough to 12 X 8-inch (30 X 20-cm) rectangle.
  7. Spread with half jam mixture and starting at the long side, roll into tight log.
  8. Cut into 1/2 inch (1.5 cm) thick slices (discarding ends) and place on parchment lined baking sheets.
  9. Repeat with remaining sugar mixture, dough and filling.
  10. Bake at 350°F (180°C) for about 24 minutes or until golden.
  11. Cool in pans on racks. Store in air-tight container.