Orange-Cherry-Almond Pinwheels

(18)
6 reviews.
  • 20 min prep time
  • 1 hr 5 min total time
  • 13 ingredients
  • 8 servings

Ingredients

1/4
cup unsalted or salted butter, softened
1
tablespoon almond paste
1
egg
1/8
teaspoon ground nutmeg
1
tablespoon Pillsbury BEST® All Purpose Flour
1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/2
cup dried tart cherries
1/3
cup white baking chips
Grated peel of 1 large orange (about 1 tablespoon)
1/4
cup plus 1 tablespoon sliced almonds
1/2
cup powdered sugar
2
tablespoons whipping cream
1/8
teaspoon pure almond extract

Directions

  1. 1 In small bowl, beat butter, almond paste and egg with electric hand mixer until mixture is smooth. Beat in nutmeg and flour.
  2. 2 On work surface, unroll dough sheet; press into 14x8-inch rectangle. Spread butter mixture over dough, leaving 1/2 inch of 1 short end uncovered. Sprinkle cherries, baking chips, 2 teaspoons of the orange peel and 1/4 cup almonds over butter mixture to edges of dough; press in lightly.
  3. 3 Starting at short end covered with butter mixture, roll up dough. Pinch and press uncovered end into roll to seal. Reshape roll with hands. Wrap roll in waxed paper; refrigerate 30 minutes.
  4. 4 Heat oven to 375°F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Using serrated knife, cut roll into 8 slices; place cut sides up and 3 inches apart on cookie sheet. Bake 13 to 17 minutes or until golden brown.
  5. 5 Meanwhile, in small bowl, mix powdered sugar, cream and almond extract with spoon until smooth; spoon and spread over hot rolls on cookie sheet. Sprinkle with remaining 1 tablespoon almonds and 1 teaspoon orange peel. Remove from cookie sheet to cooling rack. Serve warm or cool.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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