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81
DESSERTS
CHOCOLATE PECAN PINWHEELS
FILLING:
1 CUP TOASTED PECANS
¾ CUP CHOCOLATE CHIPS
½ CUP GRANULATED SUGAR
¼ CUP PACKED LIGHT BROWN SUGAR
1½ TEASPOONS GROUND CINNAMON
½ TEASPOON GROUND NUTMEG
¼ CUP HEAVY CREAM
¼ CINNAMON SUGAR
DOUGH
:
2¼ CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
½ TEASPOON KOSHER SALT
½ TEASPOON GROUND CINNAMON
2 TABLESPOONS GRANULATED
SUGAR
½ TEASPOON GRATED ORANGE ZEST
2 STICKS (½ POUND) UNSALTED
BUTTER, COLD AND CUT INTO
SMALL CUBES
4 OUNCES CREAM CHEESE
(½ STANDARD PACKAGE), COLD
AND CUT INTO SMALL CUBES
½ CUP SOUR CREAM, COLD
¼ CUP HEAVY CREAM
¼ CUP CINNAMON SUGAR,
FOR SPRINKLING
Makes 4 dozen cookies
Approximate preparation time: 30 minutes, plus 35 minutes
for baking
Line two baking sheets with parchment paper.
Filling:
Insert the small metal chopping blade into the small work bowl
and add the pecans. Pulse to roughly chop. Add the chocolate
and pulse again to roughly chop. Add the sugars, cinnamon
and nutmeg and pulse to combine. Remove workbowl and
reserve.
Dough:
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the fl our, salt, cinnamon,
sugar and zest and process for 10 seconds to sift. Add the
butter and cream cheese evenly and pulse to combine. Add
the sour cream and pulse to combine. The dough should be
slightly crumbly; be careful not to overmix. Divide dough into 4
equal pieces, wrap in plastic and chill in the refrigerator for 30
minutes (you want dough to be chilled, but still soft enough to
be rolled).
Once dough has chilled, roll each piece out on a lightly fl oured
surface into a rectangle about
1
⁄8 inch thick. Brush pastry with a
small amount of cream and then sprinkle with ¼ of the fi lling.
Roll the rectangle up in a jellyroll fashion, brush with cream and
sprinkle with cinnamon sugar. Chill and repeat with the
remaining dough. Each cookie roll should chill for at least 30
minutes before slicing. Cut each roll into 12 pieces approxi-
mately ½ inch thick and space evenly on the prepared baking
sheets.
Preheat oven to 375°F. Bake in oven for 30 to 35 minutes, until
just golden brown.
Nutritional information per cookie:
Calories 113 (59% from fat) | carb. 11g | pro. 1g | fat 8g
sat. fat 4g | chol. 14mg | sod. 30mg | calc. 8mg | fi ber 0g
These cookies are a delicious treat!
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