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Pistachio Pinwheels

These whimsical treats from our Test Kitchen look complex, but they're a cinch to assemble. You'll love the pistachio's nutty flavor combined with the dough's sweet taste.
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min./batch
  • Makes
    5 dozen


  • 1/3 cup butter, softened
  • 1/3 cup sugar blend
  • 2 large egg whites
  • 3 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 2-3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Red paste food coloring
  • 1/2 cup pistachios, finely chopped


  • 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.
  • 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.
  • 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.
  • Unwrap logs; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks.
Editor's Note
This recipe was tested with Splenda sugar blend.
Nutrition Facts
1 each: 49 calories, 2g fat (1g saturated fat), 3mg cholesterol, 33mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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