Food Recipes Raspberry Pinwheels 4.0 (80) 20 Reviews A tasty combination of raspberry and cream cheese makes for a delightful dessert. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Kana Okada Hands On Time: 30 mins Total Time: 2 hrs 30 mins Yield: 54 cookies Jump to Nutrition Facts Take dough infused with cream cheese, then spread raspberry jam on it. Once rolled into logs and baked, you get a delectable pinwheels dessert that's perfect for get-togethers or gifting. It may just become your new favorite go-to dessert recipe. Ingredients ¾ cup (1 1/2 sticks) unsalted butter, at room temperature 1 8-ounce bar cream cheese, at room temperature ½ cup granulated sugar ½ teaspoon pure vanilla extract 2 cups all-purpose flour, plus more for the work surface ½ cup seedless raspberry jam 1 large egg, beaten 2 tablespoons turbinado sugar or coarse sanding sugar Directions Using an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour, mixing until just incorporated. Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour. On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from a long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, at least 30 minutes. Repeat with the remaining dough. Heat oven to 350 F. Slice the logs into 1-inch pieces and place on parchment-lined baking sheets, spacing them 1½ inches apart. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 1 week. Chef's Notes Total time includes cooling time. Rate it Print Nutrition Facts (per serving) 82 Calories 5g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 82 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 17mg 6% Sodium 16mg 1% Total Carbohydrate 9g 3% Total Sugars 5g Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.