Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Quince-and-Fig Pinwheels 4.0 (2) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 26, 2020 Rate PRINT Share Close Photo: Mike Krautter Prep Time: 25 mins Total Time: 3 hrs 30 mins Yield: 40 Quince paste adds a floral note to these pointed cookies. Quince jam can be used for similar results. Cook Mode (Keep screen awake) Ingredients 2 ½ cups all-purpose flour, plus more for surface ½ cup sugar, plus more for sprinkling Salt 2 ½ sticks cold unsalted butter, cut into ½-inch pieces ½ cup boiling water 1 cup dried Black Mission figs (5 ounces), cut into ½-inch pieces ½ cup quince paste 2 large egg yolks 2 teaspoons heavy cream Directions Combine flour, sugar, and 1/2 teaspoon salt in the bowl of a mixer. Add butter, and beat on low speed until dough comes together, about 5 minutes. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Cut out forty 2-inch squares using a sharp paring knife and a ruler (alternatively, use a pizza cutter). Transfer to a parchment-lined baking sheet, spacing each about 1 inch apart. Refrigerate until chilled, about 30 minutes. Meanwhile, pour boiling water over figs in a heatproof bowl. Let stand for 15 minutes. Puree figs in a food processor until smooth. Add quince paste, and pulse until combined. Whisk together egg yolks and heavy cream in a small bowl. Working with a few dough squares at a time, cut a 3/4-inch slit into the 4 corners of each, and brush surface with egg wash. Fold the 4 corners of each square into the center to form a pinwheel, and gently press the center to adhere. Preheat oven to 350 degrees. Spoon 1/2 teaspoon fig mixture into the center of each, and sprinkle entire cookie with sugar. Refrigerate for 30 minutes. Bake until pale gold, 15 to 17 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely. Cook's Notes Dough can be refrigerated for up to 1 week or frozen for up to 1 month. Thaw before using. Quince-fig mixture can be refrigerated for up to 2 weeks. Cookies can be stored in an airtight container at room temperature for up to 3 days. Originally appeared: Martha Stewart Living, December 2011 Rate It PRINT