Poppy Seed Pinwheels

4

"An unusual pinwheel cookie for your holiday cookie tray."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 280 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. 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.
  2. Shape dough into ball. Wrap and refrigerate 1 hour, until firm enough to handle.
  3. To Make Filling: Stir remaining ingredients and 4 Tablespoons butter untl mixed. Set aside.
  4. 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.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. 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.

Reviews

4

I had extreme doubts the whole time making these. The dough didn't come together, rolling them out was a nightmare... the poppyseed filling was packed with so many poppyseeds I wasn't sure if it...

Way too much poppy seed for me. A half cup?? Different flavor. Not for everyone, unfortunately not for me. Thanks anyway.

These were good. I would make them again.

They taste good and I like there are a lot of poppy seeds but they stuck to the pan and hard to get off once it cooled. The pan really needs to be greased because of the honey in the filling. ...