Pinwheel Star of the cookie box

Sumptuous dough gets the star treatment and joins the holiday cookie box.
A variety of delicious fillings are as limitless as your imagination.

How time has been flying lately and how a few things get left by the wayside.
This scene I’m fortunate to have nearby keeps reminding me of what’s important.

I do however stay clear on my path of nature walking whenever the weather permits.
Sometimes I also need to grasp onto the latest hour shaving sunset to complete my day.

Holiday cheer and baking goodies have a tendency to reach the child in me.
I love trying new recipes, however, I do make sure to have a few standbys just in case.

For the longest time I’ve been manipulating this particular dough to my heart’s content.
I’ve used it in so many ways that I now baptized it as my all-in-one holiday cookie dough.

PINWHEEL pastry STAR cookie

makes 40 pastry cookies

Printer version

(American / Metric measures)

Pastry Dough: 
. 2 cups (284g) All Purpose flour
. 3/4 cup (72g) confectioners' sugar
. 2 Tbsps. (27g) granulated sugar
. 1/2 tsp. (2.5ml) sea salt
. 1 cup (220g) cold, unsalted butter, cubed
. 4 oz (114g) cold, cream cheese, cubed

FILLING ideas for Pinwheels:  
Make about 1 cup (250ml) of filling.  Choose from some of the choices mentioned below or any other variation from ingredients that go well together:
- Dulce de Leche, a sprinkle of instant coffee, as well as a few crushed pecans.
- Chestnut puree, a few Chocolate shavings and roasted, crushed nuts
- Macerated prunes, chocolate shaving, roasted, crushed nuts
- Small cubes of cold cream cheese and berry jam
- Jam and a small portion of nuts

Garnish: candy sprinkles of choice.  (optional)

...Pastry Dough:
1. In a food processor, on LOW speed, whirl together the flour, sugar(s) and salt.  Add the butter and cream cheese.  Immediately, start the PULSE action about 5 times before whirling on MEDIUM speed just until dough is combined and detaching from sides.  Do not over mix.   
2. Divide and form the dough into 2 flat rectangles. Then, wrap it with a plastic and refrigerate until firm for at least 1 hour or up to 1 week.  Afterwards: Remove the dough from the refrigerator and let it stand at room temperature to soften enough for easy rolling, about 30-45 minutes depending on room temperature.

. Pre-heat the oven to 350F/180C/Gas4. 
. Position the rack in the center of the oven.
. Line 4 large baking pans with parchment paper. 

...Dough rolling and assembly of SQUARE pieces:
3. On a lightly floured surface and also using a floured rolling pin, spread out a 1/8inch (25mm) thick rectangle measuring 12x15inches (30.5x38cm).
4. With a knife (or ribbed pastry wheel), cut or roll through the rectangle piece into 5x4 rows giving 20 square units measuring 3x3 inches (7.5x7.5cm) each.  Place 10 squares evenly apart onto the prepared baking pan.  REPEAT with the rest.

...To form the star (Pinwheel): 
7. Make a 1-1/4-inch (3cm) cut from each corner towards the center (do not cut through the center).
8. Place a scant teaspoon of filling in the center of each square.  Fold every other point toward the center, overlapping pieces and covering most of the filling.  Press lightly to seal.  Decorate with any candy sprinkles of choice.  Note: While preparing the next pan, if time permits…it's best to refrigerate the pastries 30 minutes before baking.  Add them in the oven straight from the fridge and add a few minutes to the baking time.  REPEAT.
9. BAKE them for about 10-12 minutes or until golden.  Transfer them to a rack to cool completely.  REPEAT. 

Holidays are crazy busy for us all and baking treats should hopefully not feel like a chore.
I really hope you all take pleasure not only eating treats but creating them as well ;o)

Here’s wishing you all wonderful times with your family and friends during this festive season.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are a few more holiday treats that may be of interest: