Name: Finnish Apricot Pinwheel Cookies Recipe
Prep time: 15 min
Cook time: PT-490150H13M19S
Total time: PT-490150H13M19S
Cuisine: Finnish
Ingredients: 8 oz cream cheese, softened; 1 1/2 cups unsalted butter, softened; 3 cups all-purpose flour, plus more for rolling; 1 cup apricot jam; Powdered sugar for dusting

Jump to Recipe

Introduction

Finnish Apricot Pinwheel Cookies are delicate, buttery treats filled with sweet apricot jam and shaped into charming pinwheels. They combine a tender cream cheese dough with a fruity center, perfect for tea time or festive occasions.

A white plate with a black grid pattern holds several pinwheel-shaped pastries with soft, pale yellow dough folded into four points, each point overlapping slightly towards the center. In the middle of each pinwheel is a smooth, bright orange jam filling that shines under the light. The pastries are dusted with a light layer of powdered sugar, adding a soft white texture on top. The background includes a white marbled surface and a black and white checkered cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese
1 1/2 cups unsalted butter, softened
3 cups all-purpose flour, plus more for rolling
1 cup apricot jam
Powdered sugar for dusting

Instructions

Step 1: In a stand mixer, blend the cream cheese and softened butter until smooth. Gradually add the flour and mix until fully combined. Wrap the dough tightly and refrigerate for at least 1 hour, preferably overnight for best texture.
Step 2: Lightly flour a work surface. Take one-quarter of the chilled dough and roll it out into a thin layer. Cut the dough into 1 1/2 inch squares.
Step 3: Using a pizza cutter or sharp knife, slice each square’s four corners lengthwise toward the center, stopping short to leave an uncut middle area for the filling.
Step 4: Spoon a small amount of apricot jam into the center of each square. Fold one corner flap into the center, skip the next flap, fold the third flap in, skip the fourth, and repeat. Use a little water to press the folded edges together firmly in the center to secure the shape during baking.
Step 5: Preheat your oven to 350°F (175°C). Place the prepared pinwheels on a baking sheet lined with parchment paper, spacing them evenly.
Step 6: Bake for 13 to 15 minutes, or until the edges turn light golden brown. Remove the cookies to a cooling rack.
Step 7: Once cool, dust the pinwheels lightly with powdered sugar before serving.

Tips & Variations

For a gluten-free version, substitute the flour with a gluten-free all-purpose blend, adjusting as needed for dough consistency.
Try different jams like raspberry or strawberry for varied flavors.
Chilling the dough overnight enhances the texture and makes it easier to handle.
If the dough is too sticky, add a bit more flour before rolling.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before dusting with powdered sugar. Reheating is not necessary but can be done briefly in a warm oven to refresh their texture.

How to Serve

The image shows several pinwheel-shaped pastries arranged on a white plate with a black grid pattern. Each pastry has four triangular dough corners folded toward the center, revealing a bright orange jam layer underneath. The dough is light golden and soft in texture, dusted generously with fine white powdered sugar. The plate rests on a white marbled surface with a black and white checkered cloth partly visible beside it. The pastries appear fresh and inviting with a delicate, homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can combine the cream cheese and butter using a hand mixer or mix by hand with a wooden spoon until smooth, then gradually incorporate the flour to form a soft dough.

Why do I need to use water to press the pinwheel edges together?

Using a little water helps the folded dough flaps stick together, preventing them from unfolding or rising unevenly during baking and ensuring the pinwheel shape holds.