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Danish Pinwheels

Layers of apple-dried plum filling and rich Danish dough bake up into unforgettable breakfast pastries.

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Prep Time   45 minutes Cook Time   20 minutes Serves  16

Ingredients

Dough:

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (105-115ºF)
1 1/4 cups buttermilk
2 large eggs, lightly beaten
6 1/4 cups all-purpose flour, divided
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt

Filling:

2 cups (about 12 ounces) dried plums, coarsely chopped
1 Granny Smith apple, peeled, cored and diced
1 tablespoon grated orange peel
1 cup water
1/2 cup sugar
1/2 cup finely chopped walnuts or pecans
No-stick cooking spray
1 tablespoon melted butter


Directions

Dough:

In large mixer bowl, dissolve yeast in warm water. Add buttermilk, eggs, 3 cups of the flour, the butter, sugar, baking powder and salt. Blend 30 seconds with mixer at low speed, scraping side and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 1/4 cups flour. Knead 5 minutes, adding additional flour, if needed to make a soft, non-sticky dough. Divide dough into 3 equal parts and shape into balls. Let rise, spaced apart, on large oiled baking sheet in warm place until doubled, about 1 hour.

Filling:
In medium saucepan, combine dried plums, apple, orange peel, water and sugar. Simmer over medium heat until all liquid evaporates. Stir in walnuts; set aside.

Heat oven to 375ºF. Lightly coat large baking sheet with sides with cooking spray; set aside. Roll one ball of dough into a 12-inch circle. Transfer to prepared baking sheet. Spread half of cooked dried plum mixture onto circle. Roll out second ball to same size as first and place over filling. Top with remaining dried plum mixture, spreading evenly. Cover with remaining dough, rolled out to 12-inch circle. Rub edges of all 3 layers with water and press together to seal. Place a drinking glass (2 to 3 inches in diameter) in middle of top dough circle. With sharp scissors, cut from outside edge to the glass, to make 16 equal pie-shaped wedges. Twist each wedge 6 times. Remove glass. Cover and let rise until doubled, about 30 to 40 minutes. Bake 20 minutes or until golden brown and baked through. Brush with melted butter.


Nutrition Facts

Calories
357
Cholesterol
45mg
% of Calories from Fat
25%
Total Fat
10g
Sodium
454mg
Carbohydrate
60g
Protein
7g
Fiber
3g
Potassium
261mg

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