Because one should NEVER waste pie crust dough! A new variation of our beloved pie crust cookies with a swirl, pie crust pinwheels!
This recipe is not hard! Since you’re already making pie crust for the holidays, you’ll have enough left over pie dough scraps to make these cuties! Or, make an extra pie crust JUST so you can make these!
Simply gather scraps all together and keep them covered with plastic while you make all your pies. Combine all the scraps together into a ball. If the dough seems a tad dry, wet your fingers with a bit of water and get it moistened back up. You’ll want the dough to be pliable for the rolling process and scraps tend to be a bit dryer as the rolling out process for your pie crusts, you’ve incorporated a bit more flour into the dough. Never fear. Not even going to list amounts for the ingredients…go with what your gut tells you and season away! You got this!
pie crust pinwheelsCourse: dessertCuisine: holidayDifficulty: easy
tasty treat from leftover pie crust scraps!
leftover pie dough scraps from our pie crust recipe
butter/ghee or fat of choice
maple sugar or coconut sugar & cinnamon – about 4:1 ratio
Primal Palate cinnamon sugar cookie blend
- Roll dough out into a rough rectangle, doesn’t have to be perfect!
- Spread butter/ghee on top of the dough, covering completely.
- Sprinkle maple sugar and cinnamon on top!
- Using parchment paper as your guide, carefully roll up like you would a cinnamon roll, ending with the seam on the bottom.
- Don’t try to use a knife to slice these…you will crush the nice pinwheel you have! Use a thread instead and pull it under, criss cross over the roll and pull down, kind of like you’re going to tie a knot, but just let the thread cut down through the pinwheel. Slide the thread along the bottom about ¾” and continue this process until you’ve got the roll sliced. See pics below!
- Carefully place these pinwheels on a baking sheet, flatten with the palm of your hand and then sprinkle with Primal Palate cinnamon sugar blend or additional maple sugar/cinnamon mixture.
- Bake in a 415° oven until golden around the edges. Keep an eye on these, they can go from not done to burnt very quickly!
Pingback: mini pear pies Paleo mini pear pies - Back Porch Paleo
Pingback: pecan slab pie Paleo chocolate pecan slab pie - Back Porch Paleo