Apricot-Filled Pinwheels Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Live, Laugh, Love, Cook
Reviewed: Apr. 18, 2011
I loved this recipe! it is very versatile, and you can use any jam/jelly or curd for the filling as long as you're sure that you don't over-fill them! I did, and made a huge mess on the sheet pan. the dough has a very flaky, puff-pastry-like quality to it! instead of rolling it into squares, etc. I rolled each half into a rectangle (about 1/2 inch thick), spread on the filling, and rolled it up! be sure to grease the pan, for they stick easily! this is a fantastic recipe, and i highly recommend it! thanks for sharing! :D
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Photo by Live, Laugh, Love, Cook

Cooking Level: Expert

Reviewed: Jul. 14, 2001
The dough needs a good amount of flour added to it after it chills in order to work with it more easily.
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Reviewed: Dec. 21, 2011
It is much easier to use jelly or jam rather than cooking dried fruit, etc. Also, the picture and the directions do NOT go together. If you cut the corner and fold in as instructed, you get a pinwheel cookies, not a round cookie with a layer of fruit. The cookies are very good, fancy looking, and worth the extra preparation time.
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Reviewed: Sep. 29, 2011
Mad these but used rum instead of water for the dough and they turned out great. everyone loved them.
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