Chocolate Pecan Pinwheels<< Back to list

Cookie, Dessert
Ingredients
DOUGH:
2cupsunbleached, all-purpose flour
tspsalt
tspground cinnamon
2tbspgranulated sugar
tsporange zest
1cup(16 tbsp) unsalted butter, cold and cut into small cubes
4ozcream cheese, cold and cut into small cubes
cupsour cream
FILLING:
1cuptoasted pecans
cupchocolate chips
cupgranulated sugar
cupbrown sugar
tbspground cinnamon
tspfreshly ground nutmeg
cupheavy cream
cupcinnamon sugar
Directions
  1. For the filling, use the chopping blade of a food processor to roughly chop the pecans. Add the chocolate and roughly chop again. Add the granulated sugar, cinnamon and nutmeg, and pulse to combine everything. Set aside the mixture.
  2. Use the chopping blade of a food processor again to make the dough. Mix the flour, salt, cinnamon, sugar, and zest, and process for 10 seconds to sift. Add the butter and cream cheese evenly and pulse to combine. Add the sour cream and pulse until just combined. The dough should be slightly crumbly; be careful not to overmix. Divide dough into 4 equal pieces, wrap in plastic and chill in the refrigerator.
  3. Once the dough has chilled for about 30 mins, roll each piece out on a lightly floured surface into a rectangle about 1/8-inch thick. Brush pastry with cream and then sprinkle with 1/4 of the filling. Roll the rectangle up in a jellyroll fashion, brush with cream and sprinkle with cinnamon sugar. Slightly chill. Repeat with the remaining dough. Cut each roll into 12 pieces, approximately 1/2-inch thick and space evenly on the prepared baking sheets.
  4. Bake in oven for 30-35 mins, until just golden brown.

4 dozen

  • This recipe could easily be adapted for those without a food processor.

    I prefer 60% dark cacao bittersweet chocolate chips for this recipe (so far I've only been able to find these sold by Ghirardelli - they aren't cheap but I think they're worth it).

    Grinding your own cinnamon and nutmeg makes these even tastier!
    [Carolyn Plocher - 2011-02-04 14:30:18]

These are a dangerously addicting French goodie.

Carolyn Plocher

Cuisinart Elite Cookbook

Feb 4, 2011

Feb 4, 2011

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