Recipe - Bolognese Pinwheels

1 cup Unsalted butter, room
temperature
1 cup Plus 2 tablespoons sugar
2 lg Eggs
2 One half cup Unbleached all purpose flour
2 One half teaspoon Baking powder
1 pn Of salt
1 cup Thick fruit jam *
1 Egg yolk beaten with 2
teaspoons milk (glaze)

* sour cherry, fig, strawberry, quince, or apricot This recipe makes four
rolls that are cut or sliced up into pinwheels. Fill each with a different type of
jam. The recipe can be halved.

Using electric mixer, cream butter with sugar until fluffy. Beat in eggs 1
at a time. Sift in flour, baking powder and salt. Mix on low speed until
just incorporated. Form dough into ball. Wrap in waxed paper and flatten
into disc. Refrigerate dough 1 hour.

Position racks in center and upper third of oven and preheat to 375 degrees
F. Line 2 baking sheet with parchment. Cut off One fourth dough; return remainder
to refrigerator. Dust piece of dough with flour. Roll out between sheets of
waxed paper to 10 X 6inch rectangle. Free top sheet of waxed paper from
dough and then replace lightly. Turn dough over and remove top sheet of
paper. Spread scant One fourth cup jam over top of dough, leaving One half inch border.
Roll up jelly roll fashion, starting at one short side. pinch seams to
seal; fold ends under. Place in prepared sheet. Repeat with remaining dough
and jam, spacing rolls 5 inches apart.

Brush rolls with glaze. Bake 15 minutes. Rotate sheets and continue
baking until rolls are golden brown, about 15 minutes; rolls will spread.
Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store
in airtight container.) Shortly before serving, cut each roll into
3/4inchthick slices.

Source: Cooking with Bon Appetit Cookies Shared by: Carol Collins
Cooking Echo 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini