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Pistachio Pinwheels

Pistachio Pinwheels

Pistachio Pinwheels


Makes 64 cookies


1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup (1 stick) soft baking butter with canola oil
2 cups all-purpose flour
3 tablespoons apricot fruit spread
1 tablespoon water
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped pistachio nuts, toasted*
Nonstick cooking spray
Additional apricot fruit spread (optional)

*To toast nuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.


  1. Preheat oven to 350°F. Line cookie sheets with parchment paper. Place cream cheese in large bowl. Beat 30 seconds with electric mixer at low speed until smooth. Add butter; beat 30 seconds at medium speed.
  2. Add flour to cream cheese mixture in 3 batches, beating at low speed until blended. Divide dough into 2 equal portions. Shape into rectangles. Wrap in plastic wrap; refrigerate 20 minutes.
  3. Stir fruit spread and water in small bowl; set aside. In separate small bowl, stir sugar and cinnamon until well blended; set aside.
  4. Remove one portion dough from refrigerator. Place on lightly floured surface. Roll out dough into 12X10-inch rectangle.
  5. Spread 2 tablespoons apricot mixture on dough. Sprinkle 1-1/2 teaspoons cinnamon-sugar mixture evenly over top, followed by 1/4 cup pistachio nuts. Cut dough in half lengthwise into two 12X5-inch pieces. Rollup each piece jelly-roll style, starting with long side. Repeat process with remaining dough.
  6. Cut each roll into 16 slices, about 3/4 inch thick. Place cookies on prepared cookie sheets. Spray tops of cookies with cooking spay; sprinkle with remaining cinnamon-sugar mixture.
  7. Bake about 16 minutes or until golden. Cool 2 minutes on cookie sheets on wire rack. Remove to wire racks. Stir additional fruit spead, if desired. Brush on cookies. Let cookies cool completely.

Nutritional Information

Serving Size: 1 cookie
Sodium 34 mg
Protein 1 g
Fiber <1 g
Carbohydrate 5 g
Cholesterol 3 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 60 %
Calories 45

Dietary Exchange

Fat 1/2
Starch 1/2

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