Desserts‎ > ‎

Raspberry Pinwheel

20 Servings
  • 2 pre-made pie dough rounds
  • 8 oz cream cheese
  • 2 tbsp brown sugar
  • 1/2 cup walnuts, chopped
  • 1/3 cup raspberry jam
  • 1 egg
  • 2 tbsp raw sugar
  • whipped cream, for dipping

  1. Mix together cream cheese and brown sugar. Stir in chopped walnuts.
  2. Roll out each pie dough round into a 12 inch circle on a lightly floured surface. Finnish edges by gently placing a 12 inch bowl or lid centered over the dough and running a pizza cutter along the rim.
  3. Place the bottom layer of dough onto a 14 inch cast iron  baking dish covered with parchment. Spread cream cheese mixture on one pie dough round, leaving a 1 inch border. Top with raspberry jam.
  4. Make an egg wash. Crack the egg in a small bowl and combine with water. Use a pastry brush to cover the 1 inch border of the pastry with the egg wash.
  5. Top with second pie dough, pressing edges to adhere. Place a small bowl in the center of the dough round. Using a pizza cutter, cut the dough into 20 segments. Gently twist each segment twice.
  6. Distribute the rest of the egg wash evenly over the pastry. Sprinkle with sugar.
  7. Bake at 375 degrees F for 20 - 25 minutes. Serve with whipped cream.