When I think of summer, I sometimes think of those cute and fun pinwheels blowing in the wind that kids play with, or that you may spot staked in a garden somewhere. They're colorful, playful, and just plain mesmerizing!
Memorial Day was this past Monday, and this is the day that usually marks the "official" start of summer, so it seemed like a very fitting dessert to make last weekend. I've made "Pinwheel Pastries" many times, using puff pastry for a brunch item or dessert. But, I really thought this would be fun to make the mini "pie" version- on a stick! The portions are way more reasonable than having a "big ole slice" of pie. Plus, they're whimsical and "eye catching", and incredibly yummy!! Pinwheels are more time-consuming, (and perhaps a bit "fussier"), to make versus a basic round version, but they are worth the effort in my opinion. I mean, how cute are these? Plus, the dough is made from scratch- and it's a tender cream cheese dough, (which puffs up beautifully), and tastes heavenly with the sweet and fruity filling....so flaky and rich! Do you have to make the dough from scratch? No! Of course you can use purchased pie crust! You can also just buy your choice of fruit jam, or citrus curd, (as well), to really save yourself some time! I did, however, make my own fruit filling, and I made it thicker than the canned pie filling you would buy in the stores, (since these are not fully enclosed.) Clearly, you don't want ALL of the filling to bake out! So that's why I would recommend using a jam vs. pie filling for this particular recipe. I also used a fluted pastry wheel to cut out the squares, and a small gum paste flower cutter for the cute little flower in the center of the pinwheel. This would be an excellent treat or dessert to bring to your upcoming 4th of July celebration as well! (After all, pie is super Patriotic!)
Yield: About 3 dozen Pinwheel Pie Pops
1-2 pkg. Purchased Pie Crust or
Cream Cheese Dough:
1- 8oz. pkg. cream cheese (softened)
1 cup (2 sticks) unsalted butter (softened)
1 t. Vanilla extract
2 cups of flour
1) In a bowl, beat the cheese and butter together until combined. Add the vanilla, and stir in the flour, (about a cup at a time), until a nice dough forms. Cover in plastic wrap, and refrigerate for 4+ hours, or until well chilled.
Other Ingredients/ Items:
Jam, Preserves, or curd (Any flavor you wish!)
36- Oven Safe Lollipop sticks ****DO NOT USE PAPER STRAWS!!
optional: mini cutter (any design you wish!)
silicone or pastry brush
1 egg & 1 T. water (egg wash)
To make the pinwheel pops:
1) Remove the dough from the refrigerator. On a clean and floured surface, roll out the dough in a large square- about 1/4in. thick. Measuring 3x3 squares, use a fluted wheel to cut out the squares, and transfer each individual square to a silpat or parchment lined sheet tray. Using the fluted wheel, make a slice in all 4 corners of each square. (See pic below for reference.) Place a lollipop stick in the center of each square.
2) Preheat oven to 350F. Make the egg wash by whisking 1 egg with a Tablespoon of water in a small ramekin.
Take a 1/2- 1 tsp. of filling and place in the very center, (on top of the stick), of each square. Carefully, begin pulling every other corner into the center of the square, until it resembles a pinwheel. ***Be sure to use a little egg wash to adhere the dough together in the center, and gently press down.
3) Using the scrap pieces of dough, cut out a small decorative shape, and using egg wash, "glue" to the very center of each pinwheel. Carefully egg wash the exposed dough of each one. Place the tray in the refrigerator for about 10-15min. prior to baking.
4) Pull the tray out, and place in oven to bake at 350F for about 15-18min. (Or until golden brown on edges- but not too dark!!) Allow to cool, and serve!! ***As with any "pops", have fun by making up a decorative display, or individually wrap them to keep fresh longer, or to give away!