If you have a mom or grandmother who baked when you were a kid, this not-too-sweet dessert should ring the bells of nostalgia for you. A cookie designed to emulate those cinnamon-and-sugared scraps of leftover pie dough, these pretty pinwheels can cozy up quite happily to a cup of tea, or would make a welcome finishing touch to an evening espresso.
Recipe information
Yield
makes about 1 1/2 dozen cookies
Ingredients
Dough
Filling
Preparation
Step 1
To make the dough, combine the flour, salt, granulated sugar, and butter in a food processor and pulse until completely blended and the mixture is fine and sandy. Add the ice water, 1 tablespoon at a time, until the mixture forms clumps the size of gravel or small stones and the dough holds together when you squeeze it. Place the dough on a lightly floured board and form into a disk. Knead the dough, smearing it across the board with the heel of your hand 4 or 5 times, until the mixture just comes together and forms a smooth dough. Do not over-knead. Gather again into a disk, wrap well, and chill for 1 hour.
Step 2
To make the filling, combine all the ingredients and blend well with a fork.
Step 3
Once the dough has chilled, lay out a piece of parchment and sprinkle it with flour. Rub your rolling pin with flour as well. Roll out the dough into a square or rectangular shape (do the best you can) about 1/8 inch thick. Using an offset spatula, spread the filling in a very thin layer over the dough, leaving a 1-inch border on all sides. Brush the borders with the beaten egg. Roll the dough up tightly along one long edge, pressing down to seal. You should end up with an 18-inch log. Roll up in parchment and place in the fridge to chill for 30 minutes.
Step 4
Preheat the oven to 450°F.
Step 5
Brush the log with the remaining egg wash, then cut into 1-inch slices. Place the slices flat on a parchment-lined baking sheet and sprinkle the cut sides liberally with turbinado sugar. Bake for 10 minutes, then decrease the heat to 325°F and bake for 15 minutes longer, or until lightly browned and puffed. Transfer to a wire rack to cool.
