HAPPY NEW YEAR!

2012 was full of challenge, growth and blessing, and as we step into 2013, I am confident that it will hold so much more than the last.

As New Year’s resolutions for diet, weight-loss, and fitness saturate our attention, don’t be burdened by expectations; live a healthy, balanced lifestyle, which includes dessert along with the vegetables.

Now that you know it is A-ok to be eating sweets at the start of the New Year, you have GOT to try these pie pinwheels. This is the product of a recipe gone wrong and it couldn’t have turned out any better! I guess my lack of following directions was a step in the right direction.

The pie crust was perfectly buttery and flaky and tasted like heaven all wrapped up in Nutella, strawberries, and cream cheese. I strongly recommend these for a sweet treat any day of the week or for an easy dessert for guests.

Strawberry & Nutella Pie Pinwheels

Print Recipe!

Makes about 30 pinwheels

Ingredients:

1 pie crust dough, preferably homemade (recipe below)

5 oz. cream cheese, softened

3/4 cup Nutella

3/4 cup strawberry preserves

red sprinkles (optional for garnish)

Pie Crust Ingredients:

1 cup plus 1 Tbsp all-purpose flour

1/4 tsp salt

1 ½ Tbsps sugar

1 stick unsalted butter, cold and diced

1/8-1/4 cup ice water, plus more if needed

Pie Crust Dough Directions:

Using a food processor, mix the flour, sugar, and salt. Add the diced butter and process until it resembles coarse sand. While processing, gradually add the ice water, streaming it through the top opening of the food processor, just until dough comes together. Dough shouldn’t be sticky, but if you’ve added too much water knead a little flour to adjust. Cover with plastic wrap and refrigerate for at least 30 minutes, or freeze for another day.

Pinwheel Directions:

Preheat oven to 350 degrees.

Line two baking sheets with parchment paper and set aside. When the pie crust is done chilling, roll it out with a sprinkle of flour until it’s about 1/8 inch thick, in a rectangular shape. Evenly spread the cream cheese down the center of the dough, leaving about 2 inches of space from the edges. Spread the Nutella on over the cream cheese and then the strawberry preserves. Be careful not to tear the dough. Roll the dough, starting with a long edge of the rectangle and pinch to secure the seam when it is rolled up.

With a sharp knife, slice the dough into ¼ inch rounds and place onto the lined baking sheets. Reshape into rounds if they look like disks after slicing them. Be sure to leave an inch or two between each one as they will spread out. Sprinkle with colored sugar and bake for 25-30 minutes, until golden brown and the bottoms are slightly crispy and firm.

From the Little Yellow Kitchen,

Chrissy