Prune Pinwheels

Preparation

1. Step 1

   Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to a 17-by-13-inch rectangle about 1/4 inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 16-by-12-inch rectangle. Then cut the dough into twelve 4-inch squares.

   Step 2

   To form the pinwheels, use a pastry cutter or pizza wheel to make diagonal cuts three-quarters of the way toward the center, leaving a 1-inch square. (Each piece should have eight points, two at each corner.) Fold every other point toward the center, pressing down to seal.

   Step 3

   Spoon about 1 tablespoon of Prune Filling onto the center of each pinwheel. Place the pinwheels on the prepared baking sheets, six to a sheet. Cover with plastic wrap, and let rest in a warm place until doubled in bulk, about 45 minutes.

   Step 4

   Preheat the oven to 375°F, with racks in the upper and lower thirds. Brush the dough lightly with beaten egg. Sprinkle with sugar. Bake, rotating sheets halfway through, until evenly browned, 20 to 25 minutes. Transfer pinwheels to a wire rack. Serve warm or at room temperature. These are best eaten the same day they are made.

2. Prune Filling

   Step 5

   Combine all ingredients with 1 cup water in a small saucepan. Cook over medium-high heat, stirring constantly, until most of the liquid has evaporated, about 10 minutes. Remove from heat; let cool completely.

   Step 6

   Transfer mixture to a food processor, and process until puréed. Use immediately, or store in an airtight container in the refrigerator for up to 1 week.

3. Prune Pinwheel How-to

   Step 7

   A pastry wheel is used to make diagonal cuts in the corners of every 4-inch square of dough.

4. Step 8

   To form the pinwheel shapes, every other point is folded into the center.

5. Step 9

   When four points meet in the center of the square, they are pressed firmly to seal, and then covered with a dollop of Prune Filling.