Makes about 20 cookies
Although a store-bought pie crust is rather lackluster under a pie, it’s a terrific dough for cookies. Here are the best ways to turn that dough into pinwheel cookies, spirals of jam and fruit wrapped into tender pastry. Yes, you have to roll the dough a little thinner to make sure the cookies are crisp. But there’s little else to do for such an old-school treat.
One 14.1-ounce box pie shells (2 unbaked crusts)
1½ cups walnut pieces
1 cup packed dried cranberries
¼ cup ginger jam
¼ cup light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 teaspoon ground dried ginger
1 large egg
2 tablespoons water
About 7 tablespoons honey or maple syrup, optional
One 14.1-ounce box pie shells (2 unbaked crusts)
1½ cups unsalted shelled pistachios
1 cup dried apricots, chopped
¼ cup orange marmalade
¼ cup granulated white sugar
2 tablespoons unsalted butter, melted and cooled
1 teaspoon finely grated lemon zest
1 large egg
2 tablespoons water
About 7 tablespoons honey or maple syrup, optional
One 14.1-ounce box pie shells (2 unbaked crusts)
1½ cups blanched almonds
1 cup packed dried cherries
¼ cup cherry jam
¼ cup light brown sugar
2 tablespoons unsalted butter, melted and cooled
¼ teaspoon grated nutmeg
1 large egg
2 tablespoons water
About 7 tablespoons honey or maple syrup, optional
One 14.1-ounce box pie shells (2 unbaked crusts)
1½ cups roasted unsalted peanuts
1 cup golden raisins
¼ cup grape jam
¼ cup granulated white sugar
2 tablespoons unsalted butter, melted and cooled
1 large egg
2 tablespoons water
About 7 tablespoons honey or maple syrup, optional
One 14.1-ounce box pie shells (2 unbaked crusts)
1½ cups macadamia nuts
1 cup packed unsweetened flaked coconut
¼ cup pineapple jam
¼ cup light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 teaspoon minced grated orange zest
1 large egg
2 tablespoons water
About 7 tablespoons honey or maple syrup, optional
1. Position the rack in the center of the oven; heat the oven. Lay a silicone baking mat or parchment paper in a large lipped baking sheet.
2. Separately unroll both shells. You’ll need to turn these dough rounds into squares—but don’t simply cut a square out of the “heart” of the round. Instead, cut small amounts off the “sides,” giving them four straight edges, still with rounded corners. Use the cut-off dough to patch the rounded corners into truly square corners by tearing and molding the cut-off dough to fit. Seal the pieces together, then roll each piece into a 10-inch square.
3. Selecting from one of the ingredient lists, place the nuts, fruit, jam, sugar, melted butter, and spice or zest, if applicable, in a food processor. Cover and process just until finely chopped.
4. Top each square of dough with half of the filling. Tightly roll each square closed into a long, filled cigar and seal the edges.
5. Whisk the egg and water in a small bowl until uniform. Brush each log with this mixture. Cut each log into 10 sections, each about 1 inch thick. Lay cut side up on the baking sheet.
6. Bake until browned and set, 10 to 12 minutes. If desired, drizzle about 1 teaspoon honey or maple syrup on each pinwheel while still hot.
7. Cool on the baking sheet a minute or two, then transfer to a wire rack to continue cooling for at least 10 minutes or to room temperature, about 1 hour.