Cranberry And Sourdough Pastry Pinwheels

These tart and jammy Cranberry and Sourdough Pastry Pinwheels are a fun refined-sugar free treat for your holiday table!

 

I love it when a recipe is born from leftover ingredients!

This recipe for tart and jammy Cranberry and Sourdough Pastry Pinwheels came about when I found myself with an extra pie crust pastry and a whole bunch of dried cranberries.

I really love my new Sweet And Buttery Sourdough Pie Crust, it tastes like a less sweet shortbread cookie. I used some of the dough to cut beautiful decorative fall leaves for my Date Sweetened Winter Squash Pie.

 

This beautiful Date Sweetened Winter Squash Pie has been decorated with Sweet And Buttery Sourdough Pastry Cutouts

 

We all loved snacking on these flaky buttery leaves so much that I decided to try to turn the extra pastry into a fall/winter cookie. What better filling than the plump fruit-sweetened dried cranberries I had picked up for winter baking!

 

A big plate full of these flaky jammy cranberry sourdough pinwheels will make a big splash on your holiday table! #realfood #properlypreparedgrains #nourishingtraditions #sourdough #refinedsugarfree

 

While the ingredients are few, this recipe does take a little bit of technique, so I’ve included step-by-step photographs so you can follow along and make these beautiful pinwheel cookies!

 

These tart and jammy Cranberry and Sourdough Pastry Pinwheels are a fun refined-sugar free treat for your holiday table!

 

The very first step is to make the Sweet And Buttery Sourdough Pastry. The pastry takes time to ferment so make sure to read the directions and plan accordingly! This cookie recipe uses a half batch of the pastry so you can either make an open pie, a second batch of cookies or freeze the other half of the dough for future use!

 

Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.

 

Once the pastry dough is prepared and ready to be rolled you will make the cookie filling.

 

The filling for these decadent cookies is easily made in the food processor.

 

Add the cranberries and fruit-sweetened preserves to your food processor and blend them into a thick jammy paste.

 

The blended fruit filling is jammy and thick.

 

Arrange the sourdough pastry on a piece of parchment paper.

 

Preparing the Sourdough Pastry for rolling.

 

Begin to roll the pastry into a large rectangle

 

Rolling the Sourdough pastry into a rectangle.

 

Continue to roll the pastry until it is 1/4 inch thick.

 

The Sourdough pstrty is rolled to 1/4 inch thickness.

 

Brush the edge of the pastry with water about one inch in width.

 

Bush the edges of the Sourdough pastry with water.

 

Use the parchment paper to help fold the ragged edges of the pastry over, creating a straight sided rectangle.

 

Folding the ragged Sourdough pastry edges over to form a straight sided rectangle.

 

Continue to carefully roll the pastry until the edges are back to 1/4 inch thickness.

 

Rolling the sealed Sourdough Pastry edges to 1/4 inch thickness.

 

Spread the cranberry filling over the pastry in an even layer leaving 3/4 inch of uncovered dough at the bottom edge. Brush the bottom edge with water.

 

Spreading the cranberry filling over the Sourdough Pastry.

 

Starting at the top edge, use the parchment paper to help you roll the pastry into a tight cylinder.

 

Roll the Sourdough pastry into a tight cylinder from the top down.

 

Once the pastry is completely rolled use your hands to gently roll it on the surface to help seal the edge.

 

A sealed cylinder of Cranberry and Sourdough Pastry.

 

Roll the parchment around the pastry and refrigerate it for at least 60 minutes.

 

The parchment wrapped cylinder of cranberry filled Sourdough Pastry

 

Remove the dough from the refrigerator and slice it into coins. Each coin will have a lovely pinwheel of filling and pastry.

 

The sliced Cranberry and Sourdough Pastry Pinwheels ready to be baked.

 

Bake the pinwheels on a parchment lined cookie sheet until they are golden brown.

 

The filling for these decadent cookies is quickly made in the food processor!

 

Cranberry And Sourdough Pastry Pinwheels
Prep Time
15 mins
Cook Time
20 mins
Chilling Time
1 hr
Total Time
35 mins
 

A sweet and tart jammy cranberry filling is encased in tender buttery sourdough pastry. These pinwheels taste like heaven and will be just as beautiful on the holiday table!

Course: Baking, Dessert, Treat
Cuisine: American, Traditional
Keyword: Autumn, Christmas, Cookie, Cranberry, Fall, Fruit Sweetened, Holiday, Thanksgiving
Servings: 36
Author: Butter For All
Ingredients
Instructions
  1. Remove the pastry from the refrigerator and bring it to room temperature.

  2. Add the cranberries and fruit preserves to your food processor. Pulse them together until they form a thick paste. Scrape down the bowl several times throughout this process.  Set the filling aside.

  3. Cut a piece of parchment paper 20" long. Dust the parchment with flour. Shape your pastry into a rectangle with your hands. Set the pastry down in the middle of the parchment and dust the top with flour. Roll the pastry into a rectangle shape that is evenly 1/4 inch thick.

  4. Brush the edges of the pastry with water and using the parchment paper, fold the ragged edges over to achieve a smooth sided rectangle. Continue to roll the pastry until, once again, it is evenly 1/4 inch thick.

  5. Spread the cranberry filling evenly over the entire pastry leaving 3/4 inch of exposed dough along the bottom edge. Brush the bottom edge with water.

  6. Carefully start rolling the pastry from the top down. Use the parchment paper to pull the pastry into a tight cylinder. Use your hand to smooth the cylinder as you roll it. Once you reach the bottom edge, make sure the edge seals by rolling the cylinder on the work surface.

  7. Wrap the parchment around the cylinder of pastry and refrigerate it for at least 60 minutes.

  8. Preheat you oven to 350°. 

  9. Line your baking sheets with parchment paper.

  10. Using a sharp knife, cut the cylinder into 36 even pinwheels about one centimeter wide.

  11. Place the cut pinwheels on the baking sheets and bake them one at a time for 20-25 minutes or until they are golden brown.

  12. Cool the pinwheels completely on wire racks before serving. 

These tart and jammy Cranberry and Sourdough Pastry Pinwheels are a fun refined-sugar free treat for your holiday table!

 


 

These tart and jammy Cranberry and Sourdough Pastry Pinwheels are a fun refined-sugar free treat for your holiday table! #realfood #sourdough #fermentedgrains #properlypreparedgrains #nourishingtraditions #wisetraditions #wapf

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