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Pistachio Pinwheels

These whimsical treats from our Test Kitchen look complex, but they're a cinch to assemble. You'll love the pistachio's nutty flavor combined with the dough's sweet taste.
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min./batch
  • Makes
    5 dozen

Ingredients

  • 1/3 cup butter, softened
  • 1/3 cup sugar blend
  • 2 large egg whites
  • 3 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 2-3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Red paste food coloring
  • 1/2 cup pistachios, finely chopped

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg whites, oil and vanilla. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well.
  • Divide dough in half; add food coloring to one portion. Divide red and plain doughs into two portions. Between two sheets of waxed paper, roll out one portion of plain dough into an 8x6-in. rectangle. Repeat with one portion of red dough. Remove waxed paper; place red dough over plain.
  • Roll up tightly jelly-roll style, starting with a long side. Roll the log in pistachios; wrap in plastic. Repeat with remaining doughs. Refrigerate for 2 hours or until firm.
  • Unwrap logs; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks.
Editor's Note
This recipe was tested with Splenda sugar blend.
Nutrition Facts
1 each: 49 calories, 2g fat (1g saturated fat), 3mg cholesterol, 33mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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