Step into a bakery, and the array of themed and decorated cookies and cakes makes it look like the bakers spend hours each day carefully arranging dough into complicated shapes, one confection at a time. Devices like pinwheel cookie cutters are the tricks of the trade, designed to make it easy to create folded, pleated or rolled desserts with a minimum of effort. Bakers use pinwheel tools to make batches of uniform, pinwheel-shaped cookies quickly, when shaping each one by hand would take much longer.
- Skill level:
- Moderately Easy
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Things you need
- Pastry dough
- Rolling pin
- Baking tray
Roll out a layer of pastry dough to about one-eighth of an inch thick. Press the pinwheel tool into it the way you would use any cookie cutter, making squares. Let your cookies share edges.
Separate all the perforated edges gently, making sure the dough is cut all the way through. Each corner should be bisected by a line pointing into the middle of the cookie at a 45-degree angle. Spoon a dollop of jam into the centre of each cookie shape, filling the uncut area in the middle of the design.
Fold the top half of the upper left-hand corner in and down, toward the vertical midline of the cookie. Press it lightly into the jam to hold it in place. Leave the lower half of the right-hand corner lying flat.
Fold the bottom half of the upper right-hand corner in and down, toward the horizontal midline of the cookie. Press it lightly into the jam as well, so its tip lies on top of the tip of the first fold. The upper half of the right-hand corner should still be pointing outward, in its original position.
Fold the bottom half of the lower right-hand corner in and up, toward the vertical midline of the cookie. Press the corner on top of the other two folded-in corners. You should now have what looks like half a pinwheel.
Fold the top half of the lower left-hand corner in and up, toward the horizontal midline of the cookie. Press it on top of the other three corners, creating the finished pinwheel look.
Repeat this process for all the cut-out squares of pastry dough. Transfer them to a baking tray, and bake them according to the pastry recipe.
Tips and warnings
- In any given corner, only one 45-degree section should be folded in. The other continues to point outward, creating the pinwheel design.
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