Wednesday, November 17, 2010

Cinnamon Pecan Chocolate Pinwheels

1 cup unsalted butter, softened at room temp.
1/2 lb cream cheese, softened at room temp.
2 tsp sugar
1/4 tsp salt
2 cups all purpose flour

1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 tsp ground cinnamon
1 cup pecans, toasted and finely chopped
1/2 cup semi or bittersweet chocolate, finely chopped
4 tbsp unsalted butter, melted and cooled

3 tbsp granulated sugar
1 tbsp light brown sugar
1/2 tsp ground cinnamon
1 egg white, beaten with 1 tbsp milk or water

To make your pastry dough, beat the butter and cream cheese until smooth. Add sugar and salt. Add the flour, and mix just until a dough forms. Turn the dough out onto a lightly floured work surface and form the dough into 4 even pieces. Flatten each piece into a disk and wrap separately in plastic wrap. Refrigerate until firm, at least 2 hours or as long as 2 days.

Preheat an oven to 350°F. Line baking sheets with parchment paper.

Take the dough out of refrigerator and leave it on your counter for about 10 minutes to soften slightly.

To make your filling, mix granulated sugar, brown sugar and cinnamon in a small bowl and set aside sugar mixture. In another bowl, mix together pecans and chocolate. Set aside.

To make your topping, mix granulated sugar, brown sugar and cinnamon in a small bowl and set aside topping.

Lightly flour 1 dough disk and place between 2 sheets of plastic wrap (or parchment paper). Roll out into a 12×8-inch rectangle and 1/8 inch thick. Remove the top sheet of plastic.

With the long side in facing you, brush the dough with 1 tablespoon of melted butter, and then sprinkle with 3 tablespoons of the sugar mixture. Then top with about 1/3 cup of the pecan-chocolate mixture. Using a rolling pin, gently roll over the filling to help it adhere to the dough. Tightly roll into a log, seam side down.

Brush the top of the log with the egg wash and sprinkle with the topping. Cut the log into 12 pieces. Transfer to your prepared baking sheet, cut side down and 1 inch apart.

Bake until golden brown, about 22-25 minutes. Allow cookies to cool in pan for 5-10 minutes, and then transfer to cooling racks.

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