Time 30m Yield 16 pinwheels. Number Of Ingredients 5 Steps:
Unfold pastry; layer with preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet., Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable plastic freezer bag. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Spread 2 teaspoons veggie cream cheese over entire surface of each tortilla. (Use green spinach and red sun-dried tomato tortillas to add color). Top cream cheese with 1/4 cup lettuce. Place 2 slices of turkey on 1/2 on each tortilla. Sprinkle 1 tablespoon shredded carrots on top of the turkey slices. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut roll into 1-inch slices. Arrange on a plate to serve.
Time 1h50m Yield 48 Number Of Ingredients 8 Steps:
In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour and salt. Cover and refrigerate about 30 minutes or until firm. Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets. Spread each square with about 1/4 teaspoon jam. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Sprinkle each with almonds. Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.
Time 55m Yield 8 dozen. Number Of Ingredients 18 Steps:
In a small saucepan, combine apricots, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Stir in pecans; set aside., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cardamom and cloves; gradually add to creamed mixture and mix well. Refrigerate, covered, at least 2 hours or overnight., Divide dough into two portions. On a baking sheet, roll out each portion between two sheets of waxed paper into a 15x9-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Spread half of the apricot mixture over one portion. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, mix confectioners’ sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap logs in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped logs in resealable plastic freezer bags and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed.
Time 1h30m Yield 18 Number Of Ingredients 12 Steps:
Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes. Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet. Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler. While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round. Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.
Time 1h20m Yield 32 Number Of Ingredients 10 Steps:
Combine cranberries, jalapenos, green onions, and cilantro in the bowl of a food processor; blend until everything is finely chopped. Transfer mixture to a bowl. Stir in sugar and lime juice. Cover and refrigerate for 1 hour. Mix cream cheese and Cheddar cheese together in a bowl until evenly combined. Spread mixture evenly on top of tortillas to cover. Spread 1/4 cup of cranberry mixture on one half of each tortilla. Layer 8 slices of turkey lunch meat over cranberry mixture. Tightly roll up each tortilla, starting on the end with the meat and cranberry mixture. Use a serrated knife to cut into 1-inch pieces. Serve immediately or refrigerate until use.
Time 30m Yield 16 Slices, 4 serving(s) Number Of Ingredients 5 Steps:
Spread 1/4 cup apricot preserves onto the sheet of puff pastry. Sprinkle with 1/2 tsp ground mustard. layer with 1/4 lb turkey and 1/2 cup shredded Monteray Jack Cheese. roll up jelly roll style. Cut into 16 slices. Bake at 400 for 15 minutes.
Number Of Ingredients 5 Steps:
Unfold pastry; layer with preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Yield: 16 pinwheels.
More about “apricot turkey pinwheels recipes”
Time 1h20m Yield 48 pinwheels, 10 serving(s) Number Of Ingredients 7 Steps:
Mix cream cheese, ranch dressing mix, tabasco sauce, and salsa. Spread about a tablespoon on each tortilla, or until covered. Arrange turkey so that there are 3 pieces per tortilla, and all parts of tortilla are evenly covered. Sprinkle with monterrey jack cheese. Roll the tortilla up to resemble a burrito. Wrap tightly in saran wrap and refrigerate at least an hour. Slice the burrito to make about 5 or 6 pinwheels per burrito, discarding the ends.
