Orange-Cherry-Almond Pinwheels

Orange-Cherry-Almond Pinwheels

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PREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/4 cup LAND O LAKES Unsalted or Salted Butter , softened
  • 1 tablespoon almond paste
  • 1 EGGLAND'S BEST egg
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon Pillsbury BEST All Purpose Flour
  • 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet (8 oz.)
  • 1/2 cup dried tart cherries
  • 1/3 cup HERSHEY'S Premier White Chips
  • Grated peel of 1 large orange (about 1 tablespoon)
  • 1/4 cup Fisher Chef's Naturals Natural Sliced Almonds plus 1 tablespoon
  • 1/2 cup powdered sugar
  • 2 tablespoons whipping cream
  • 1/8 teaspoon almond extract

Directions

  • 1. In small bowl, beat butter, almond paste and egg with electric hand mixer until mixture is smooth. Beat in nutmeg and flour.
  • 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. 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. 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. 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. 8 rolls.

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