Pistachio Pinwheels – a delicious recipe with butter, sugar blend, egg whites, canola oil, vanilla, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg whites, oil and vanilla. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well.
2
Divide dough in half; add food coloring to one portion. Divide red and plain doughs into two portions. Between two sheets of waxed paper, roll out one portion of plain dough into an 8x6-in. rectangle. Repeat with one portion of red dough. Remove waxed paper; place red dough over plain.
3
Roll up tightly jelly-roll style, starting with a long side. Roll the log in pistachios; wrap in plastic. Repeat with remaining doughs. Refrigerate for 2 hours or until firm.
4
Unwrap logs; cut into 1/4-in. slices. Place 2 in. apart on ungreased
5
. Bake at 375u00b0 for 7-9 minutes or until set. Remove to wire racks.
556
kcal
Calories
32
g
Fat
56
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/3 cup butter, softened, 1/3 cup sugar blend, 2 large egg whites, 3 tablespoons canola oil, and more.
Yes, Pistachio Pinwheels falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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