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Apricot Pinwheels

Healthycooking's picture
Ingredients
  Apricot preserves 1 Cup (16 tbs)
  Minced dried apricots 3⁄4 Cup (12 tbs) (About 3 Ounces Whole Apricots)
  Orange juice 2 1⁄2 Tablespoon
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Baking powder 3⁄4 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Margarine stick 1⁄4 Cup (4 tbs), softened
  Granulated sugar 1 Cup (16 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Vegetable oil 2 1⁄2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Egg whites 3
  Vegetable cooking spray 1 Tablespoon
Directions

Combine first 3 ingredients in a small saucepan; bring to a boil.
Reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
Remove from heat; cover and let cool completely.
Combine flour, baking powder, baking soda, and salt in a large bowl; stir well, and set aside.
Place margarine in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy.
Gradually add sugars, beating at medium speed until well-blended.
Add oil, vanilla, and egg whites; beat well.
Add flour mixture, and beat until well-blended.
Divide dough in half.
Working with one half at a time (cover remaining half to keep from drying), gently press dough into a 4-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap.
Roll each half of dough, still covered, into a 12-inch square.
Chill 30 minutes.
Remove top sheet of plastic wrap, and divide apricot mixture evenly between dough squares.
Roll up each square jelly-roll fashion, peeling plastic wrap from bottom of dough while rolling.
(Dough may be soft.) Wrap each roll individually in plastic wrap, and freeze 8 hours.
Preheat oven to 350°.
Cut each roll into 24 (1/2-inch-thick) slices, and place 1 inch apart on baking sheets coated with cooking spray.
Bake at 350° for 10 minutes.
Remove from baking sheets; let cool on wire racks.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Ingredient: 
Apricot

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