epicurious4.5
Phyllo Cardamom Pinwheels
The phyllo dough cookies from Claire Saffitz are so shattering, flaky, and tender that they give palmiers a run for their money.
👥 20 Servings👤 Claire Saffitz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●pan
- ●oven
- ●knife
📝 Preparation Steps
1
Starting at one of the short sides and using the parchment paper to help you, tightly roll up the stack of two sheets into a spiraled log, then gently lift the log off the parchment and set aside.
2
Working on top of the same parchment paper, repeat the buttering, sugaring, and stacking process using 2 more sheets of phyllo, but don’t roll them up (yet). Lift up the log you already rolled and place it along one of the short sides of the new stack, then roll up the stack of phyllo around the log as snugly as possible, again using the parchment to help you. Set the log aside.
3
Repeat the process two more times, each time using 2 more sheets of phyllo, buttering each layer and sprinkling with 1½ tablespoons cardamom sugar. Roll each stack snugly around the log, building up the layers and thickening the log each time.
4
Place the final sheet of phyllo on the parchment paper and brush with more butter (you may or may not use all the butter, depending on how generously you coated each layer), then roll up the log in the final sheet just as you did before, taking care not to tear it.
5
Gently place the log on a cutting board seam-side down, cover loosely with reusable food wrap or plastic wrap, and transfer to the freezer. Freeze until the log is very firm but not frozen solid, 15 to ⏱️ 20 minutes.
6
Arrange an oven rack in the center position and preheat the oven to 350°F. Line a large sheet pan with a silicone baking mat or parchment paper and set aside.
7
Remove the log from the freezer and uncover. Use a serrated knife to shave off just the loose and raggedy ends of the log, exposing clean-cut faces, then slice the log crosswise into ½-inch-thick slices. If the delicate phyllo tears or starts to unravel, just do your best to press it back in place. Place the slices cut-side down on the prepared sheet pan, spacing them evenly (they will not spread).
8
Bake the cookies until they’re deep golden brown and the bottoms are caramelized, 15 to ⏱️ 20 minutes, rotating the sheet pan front to back after ⏱️ 10 minutes. Remove the cookies from the oven and let them cool for ⏱️ 10 minutes on the pan, then transfer them to a wire rack to cool completely.
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