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1
Line two large baking sheets with parchment paper; set aside.
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2
On a lightly floured work surface, roll out the dough to a 17-by-13-inch rectangle about 1/4 inch thick.
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3
Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 16-by-12-inch rectangle.
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4
Then cut the dough into twelve 4-inch squares.
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5
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.
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6
(Each piece should have eight points, two at each corner.)
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7
Fold every other point toward the center, pressing down to seal.
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8
Spoon about 1 tablespoon of Prune Filling onto the center of each pinwheel.
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9
Place the pinwheels on the prepared baking sheets, six to a sheet.
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10
Cover with plastic wrap, and let rest in a warm place until doubled in bulk, about 45 minutes.
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11
Preheat the oven to 375F, with racks in the upper and lower thirds.
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12
Brush the dough lightly with beaten egg.
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13
Sprinkle with sugar.
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14
Bake, rotating sheets halfway through, until evenly browned, 20 to 25 minutes.
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15
Transfer pinwheels to a wire rack.
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16
Serve warm or at room temperature.
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17
These are best eaten the same day they are made.
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18
Combine all ingredients with 1 cup water in a small saucepan.
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19
Cook over medium-high heat, stirring constantly, until most of the liquid has evaporated, about 10 minutes.
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20
Remove from heat; let cool completely.
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21
Transfer mixture to a food processor, and process until pureed.
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22
Use immediately, or store in an airtight container in the refrigerator for up to 1 week.
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23
A pastry wheel is used to make diagonal cuts in the corners of every 4-inch square of dough.
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24
To form the pinwheel shapes, every other point is folded into the center.
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25
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.
