Monday, January 22, 2018

Retro: Celery, Apricot and Pecan Pinwheels

I love retro recipes.  And remember with fondness the little pinwheel sandwiches that were always served at gatherings when I was younger.  There were always several kinds served.  There were usually ones with Maraschino Cherries, I've told you about them before, as well as several different kinds.  

I remember thinking how fancy these little pinwheels were and how I wished that more people would make and serve them, and guess what, I'm one of those more people now.
Celery, Apricot and Pecan Pinwheels

I've been playing with several versions lately, varying the fillings and having fun in the kitchen.
This one was a big hit when I made it a couple of weeks ago.  And personally, I thought they tasted wonderful.  And they will be a repeat.
And kids love these as well, mainly because you cut the crusts off of the bread. 

Then get out your trusty rolling pin, and in this case my fondant rolling pin worked really well and roll out the bread until it's thin.
Then take some of the filling, spread it out on the rolled piece of bread
Celery, Apricot and Pecan Pinwheels
Roll it up
Celery, Apricot and Pecan Pinwheels
set aside while you finish wrapping them up.
Celery, Apricot and Pecan Pinwheels
After they come out of the fridge, you can trim the ends off so that they look neater.
Celery, Apricot and Pecan Pinwheels

Celery, Apricot and Pecan Pinwheels
 And don't forget to decorate the plate a little.
Celery, Apricot and Pecan Pinwheels

Yield: Serves 8

Celery, Apricot and Pecan Pinwheels
Celery, Apricot and Pecan Pinwheels

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins
These are a little retro, but so good and easy to make and serve in a hurry.


6-8 slices fresh white bread, crusts trimmed off
8 oz. Cream Cheese, softened
1/2 cup finely diced celery
1/2 cup finely diced pecans
6 dried apricot halves, diced fine
1-2 tablespoons fresh heavy cream
1/2 tsp. Fresh rosemary, chopped fine (or to taste)


Mix the cream cheese with one tablespoon of heavy cream, then add the celery, pecans and apricots.  If the mixture is still very stiff, then add the additional tablespoon of cream.  Taste, then add the rosemary and mix in well.  If needed, add some additional rosemary, but be aware that it can hi-jack the flavors very easily.
Slice the crusts off of the bread and save for making bread crumbs or stuffing. 
Take each slice of bread and using a rolling pin, roll it out, until it's thin.  Divide the filling into 6 or 8 portions if needed.  Spread the filling in a layer over top of bread and roll it up, horizontally (the wider part). If you roll it up lengthwise, you don't get the pinwheel effect.  Wrap each roll in plastic wrap and place in the fridge for at least one hour.  Take out of the fridge, and cut the ends off, to even them off, then cut them into coins.  Each slice of bread will make about 4-5 pinwheels depending on how thick you cut them. I like them just under 1/2 inch thick.   Bite size in other words. 
Serve on a pretty platter and stand back.   Those ends you cut off, they're for you to sample.  Or do as I did, share them with the dog. 
Created using The Recipes Generator

My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Hi Sid,
    This is a great combination for your Pinwheel! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen


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