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Name: Bolognese Pinwheels
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Egg yolk beaten with 2; 2 lg Eggs; 1 c Plus 2 tablespoons sugar; 1 c Unsalted butter, room; 2 1/2 c Unbleached all purpose flour; 1 pn Of salt; 2 1/2 ts Baking Powder; 1 c Thick fruit jam *

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INGREDIENTS

1 Egg yolk beaten with 2
2 lg Eggs
1 c Plus 2 tablespoons sugar
1 c Unsalted butter, room
2 1/2 c Unbleached all purpose flour
1 pn Of salt
2 1/2 ts Baking Powder
1 c Thick fruit jam *

Servings

INSTRUCTIONS

* sour cherry, fig, strawberry, quince, or apricot This recipe makes four rolls that are sliced into pinwheels. Fill each with a different type of jam. The recipe can be halved. Using electric mixer, cream butter with sugar until fluffy. Beat in eggs 1 at a time. Sift in flour, baking powder and salt. Mix on low speed until just incorporated. Form dough into ball. Wrap in waxed paper and flatten into disc. Refrigerate dough 1 hour. Position racks in center and upper third of oven and preheat to 375 degrees F. Line 2 baking sheet with parchment. Cut off 1/4 dough; return remainder to refrigerator. Dust piece of dough with flour. Roll out between sheets of waxed paper to 10 X 6-inch rectangle. Free top sheet of waxed paper from dough and then replace lightly. Turn dough over and remove top sheet of paper. Spread scant 1/4 cup jam over top of dough, leaving 1/2 inch border. Roll up jelly roll fashion, starting at one short side. pinch seams to seal; fold ends under. Place in prepared sheet. Repeat with remaining dough and jam, spacing rolls 5 inches apart. Brush rolls with glaze. Bake 15 minutes. Rotate sheets and continue baking until rolls are golden brown, about 15 minutes; rolls will spread. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store in airtight container.) Shortly before serving, cut each roll into 3/4-inch-thick slices. Source: Cooking with Bon Appetit - Cookies Shared by: Carol Collins - Cooking Echo 9/92

NOTES

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Bolognese Pinwheels

1 Egg yolk beaten with 2
2 lg Eggs
1 c Plus 2 tablespoons sugar
1 c Unsalted butter, room
2 1/2 c Unbleached all purpose flour
1 pn Of salt
2 1/2 ts Baking Powder
1 c Thick fruit jam *

* sour cherry, fig, strawberry, quince, or apricot This recipe makes four  rolls that are sliced into pinwheels. Fill each with a different type of  jam. The recipe can be halved.    Using electric mixer, cream butter with sugar until fluffy. Beat in eggs 1  at a time.  Sift in flour, baking powder and salt. Mix on low speed until  just incorporated. Form dough into ball. Wrap in waxed paper and flatten  into disc.  Refrigerate dough 1 hour.    Position racks in center and upper third of oven and preheat to 375 degrees  F.  Line 2 baking sheet with parchment. Cut off 1/4 dough; return remainder  to refrigerator. Dust piece of dough with flour. Roll out between sheets of  waxed paper to 10 X 6-inch rectangle. Free top sheet of waxed paper from  dough and then replace lightly. Turn dough over and remove top sheet of  paper. Spread scant 1/4 cup jam over top of dough, leaving 1/2 inch border.  Roll up jelly roll fashion, starting at one short side. pinch seams to  seal; fold ends under. Place in prepared sheet. Repeat with remaining dough  and jam, spacing rolls 5 inches apart.    Brush rolls with glaze.  Bake 15 minutes.  Rotate sheets and continue  baking until rolls are golden brown, about 15 minutes; rolls will spread.  Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store  in airtight container.) Shortly before serving, cut each roll into  3/4-inch-thick slices.    Source:  Cooking with Bon Appetit - Cookies Shared by: Carol Collins -  Cooking Echo 9/92

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Nutrition

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Serving Size: 1 Serving (169g)
Recipe Makes: 6 Servings

Calories: 434
Calories from Fat: 79 (18%)

Amt Per Serving		% DV

	Total Fat 8.7g	12 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.3g
Cholesterol 352.5mg		108 %
Sodium 268.9mg		9 %
Potassium 162.4mg		4 %
Total Carbohydrate 74g		22 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 72.8g
Protein 15.3g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 434

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