Poppy Seed Pinwheels Food

CRISP AND SOFT POPPY SEED PINWHEEL COOKIES

Steps:

• Place poppy seeds into a pot, add milk and bring to boil. Turn the heat to low and simmer for an hour. While the filling is cooking, prepare the dough. Mix the flour and yeast in a large bowl. Add the rest of the ingredients and knead until the dough is smooth and elastic. Takes about 5 min. You can also use a food processor with a dough hook. Make a ball from the dough and place it in a greased bowl. Cover and let the dough rise for 1 hour. The filling is ready when the milk has almost all evaporated and the seeds resemble wet sand. Remove the filling from heat, add the butter and sugar. Process with a stick blender, to break the seeds. Alternatively you can use a food processor for this. Let the filling cool down to room temperature. Preheat the oven to 350F. Roll the dough into 1/3 inch thick rectangle (about 20*12 inches). Spread the filling evenly over the dough. Roll up dough, beginning on the long (wide) edge. Pinch the seam to seal at the end of rolling. Cut into 2 inch thick rolls. Place your rolls on a parchment lined baking sheet. Let them rise for 15 min, then brush with egg or melted butter and bake for 30 min.

POPPY SEED CHERRY RAISIN PINWHEELS

Steps:

• For the dough mix flour and baking powder and combine with the remaining ingredients to form a smooth dough.
• On a lightly floured surface roll out the dough into a rectangle.
• For the filling combine all the ingredients reserving 1 tbs of sugar.
• Spread dough with filling and sprinkle with remaining 1 tbs of sugar.
• Roll up dough like a jelly roll starting at the long side. Cut into 12 slices.
• Place on a paper-lined baking sheet and flatten slightly.
• Bake in the preheated oven at 180°C/350°F for 20-30 minutes.

POPPY SEED PINWHEELS

Steps:

• In a large bowl, beat sugar and 1/2 cup butter with mixer at high speed until light and fluffy. Add flour, vanilla, salt, and egg; beat on low speed until blended, occasionally scraping bowl.
• Shape dough into ball. Wrap and refrigerate 1 hour, until firm enough to handle.
• To Make Filling: Stir remaining ingredients and 4 Tablespoons butter untl mixed. Set aside.
• On waxed paper, roll half of dough into 10 by 8 inch rectangle. Spread dough with half of the poppy seed mixture. Starting at narrow side, roll jelly-roll fashion. Wrap and refrigerate 1 hour, until firm. Repeat with remaining dough and filling.
• Preheat oven to 375 degrees F (190 degrees C).
• Slice one roll cross-wise into 1/4 inch thick slices. Place 1/2 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. Cool on wire rack and repeat with remaining dough.

HAM AND CHEESE PINWHEELS

Steps:

• Preheat oven to 350. Grease an 8x8 baking pan with cooking spray.
• on a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal.
• Spread mustard onto each rectangle and top with sliced ham and cheese.
• Starting with one short side, roll up each rectangle. Pinch the edges to seal.
• Cut each roll into 5-6 slices. Place cut side up in baking pan.
• In a small bowl, whisk together melted butter, garlic powder, and parsley.
• Brush over pinwheels, and sprinkle poppy seeds on top.
• Bake for 12-15 minutes, or until the rolls are golden.