Recipes

How to Make a Pinwheel

A delicious and easy finger food. With so many flavour options for these scrumptious treats, it’s hard for it not to be a party favourite.

Dough to use:

Either 5″ x 5″ Squares, 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

5” x 5” Squares
Bakeable Fruit Filling

1. Dough Preparation:

Thaw desired number of squares or cut thawed sheets into 6 squares or prepare bulk dough according to directions, cut into 5″ squares.

2. Makeup:

a. Bake and Fill Method:

i. Cut 2″ diagonal slit from each corner toward center.
ii. Waterwash center surface.
iii. Fold alternating corner points, one at a time, in sequence
Optional – Waterwash top and press into sugar.

b. Fill and Bake Method:

i. Same steps as above, but instead of pressing into sugar, deposit 1 to 1½ oz. bakeable fruit filling on center before baking.

3. Panning:

(Standard 18″ x 26″ bun pan)

Line pan with baking paper. Place 12 Pinwheels, 4 rows or 3, with minimum of 1½” between each.

4. Baking:

Bake in preheated oven 380º-400ºF oven for 20-25 minutes until golden brown.

5. Finishing:

a. Bake and Fill Method:

i. Deposit 1 to 1½ oz. fruit,

b. Fill and Bake Method:

i. When cool, dust with powdered sugar or drizzle with white icing.

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