(This is called snacking crust.)
Pie crust is primarily flour and salt studded with plenty of fat.
Pinwheels
1.
Add a tablespoon of powdered sugar and stir until smooth.
Unroll the thawed pie crust on a cutting board that will fit in the fridge or freezer.
Spread the cream cheese over the entire surface.
Pop the cutting board into the freezer for a few minutes to set the cream cheese.
Spread about two tablespoons of jam on top of the cheese layer.
ensure the jam layer is very thin.
Itll squish out the edges if it isnt.
Shape the dough
Ready-made pie crust is usually already circular so I cut the circle in half.
This keeps the pinwheels from getting too bulky in the center.
Starting on the rounded side, begin rolling the crust up all the way to the cut-edge.
Do the same with the other half moon of dough.
Put the cutting board back in the freezer for about 10 minutes to firm up.
Bake the pinwheels
Take the pie crust logs out and cut half-inch segments.
I like touse the floss methodto keep the swirl shape intact.
Lay the swirls, jammier-side up, on a parchment lined baking sheet.
Bake them at 375F for about 12 minutes, or until lightly browned and the jam is bubbling.
Twists
1.
Prepare the dough
Prepare the dough the same way as in Step 1 above.
For Step 2, fold the dough in half, as if you were making a quesadilla.
Cut this half moon in half, so you have two quarters of a circle.
Put the cutting board back in the freezer to firm up for another 10 minutes.
Cut each quarter into six small wedges.
Its okay if some of the jam squeaks out.
I like to use egg wash here, before twisting.
Egg wash one side of the triangles and sprinkle them generously with sugar.
Do this with all of the triangles.
The very tips of the twists will become dark brown and crispy, mostly because of the sugars caramelizing.
