Damson Plum Pinwheels

Name: Damson Plum Pinwheels
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 96
Cuisine: Global
Ingredients: 113 grams cream cheese, softened; 1 large egg, separated; 591 milliliters all-purpose flour; 237 milliliters granulated sugar; 1 teaspoons ground cardamom; 79 milliliters damson plum jam; 1 teaspoons salt; 2 Tbsps decorative sugar (preferably coarse); 237 milliliters sticks unsalted butter, softened; 1 teaspoon pure vanilla extract

Damson Plum Pinwheels might be just the hor d'oeuvre you are searching for. This recipe serves 96. One portion of this dish contains roughly 0g of protein, 2g of fat, and a total of 46 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. If you have vanillan extract, egg, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Whisk together flour, salt, and cardamom in a bowl.

Ingredients you will need

Cardamom

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Beat together butter, cream cheese, and granulated sugar in a large bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes, then beat in yolk and vanilla. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together. Quarter dough and flatten each piece into a block, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.

Ingredients you will need

Granulated Sugar

Cream Cheese

Vanilla

Butter

Dough

All Purpose Flour

Wrap

Egg Yolk

Equipment you will use

Hand Mixer

Plastic Wrap

Bowl

Put oven rack in middle position and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Keeping remaining 3 pieces chilled, roll out 1 piece of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin, then trim edges to make a 12- by 8-inch rectangle. Chill scraps, wrapped in plastic wrap.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Rolling Pin

Cut rectangle into 2-inch squares with pastry wheel.

Make a 1-inch-long cut in 1 square from tip of each corner in toward center with a small knife, halving each corner. (You will have 8 points.) With tip of knife, lift every other point and gently fold into center, overlapping ends slightly. Press center lightly to form a small well. Put 3/4 teaspoon of jam in center and transfer with a spatula to a lined baking sheet. Repeat with remaining squares, arranging pinwheels 2 inches apart on sheet.

Ingredients you will need

Jam

Equipment you will use

Baking Sheet

Spatula

Knife

Brush cookies with lightly beaten egg white and sprinkle with decorative sugar.

Ingredients you will need

Egg Whites

Sugar

Bake until edges are pale golden, 10 to 15 minutes. Cool 5 minutes on sheet, then transfer from parchment to a rack to cool completely.

Equipment you will use

Oven

While first batch is baking, form pinwheels with another piece of dough.

Ingredients you will need

Dough

Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with remaining 2 pieces of dough and with scraps in same manner (reroll scraps only once).

Ingredients you will need

Dough

Equipment you will use

Oven

•Cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature 4 days.•Dough can be chilled up to 2 days or frozen, wrapped in plastic wrap and then foil, 1 month.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Wax Paper