I hope that everyone has had a great week. I have been baking up a storm, but didn't have a chance to take pictures of much of it. I have so many more things that I need to make for Easter this weekend and hope to take pictures of it if my camera will cooperate.Today I wanted to share with you something that I have loved eating all of my life. The recipe for these"cartwheels" as my nana would call them, has been passed down for generations. Growing up, I would beg my mom to make them. In fact, I would have her make them every year on my birthday. They were made up I am sure for the sole purpose of using up leftover pie dough. Now though, whenever my family makes a pie they make extra pie dough in order to make cartwheels. So last week when my friend had a "pi" party, I knew that I needed to make a whole batch of extra pie dough in order to make these delightful treats. If you have leftover pie dough, you've gotta try these, they are delicious and disappear right before your eyes.
Sorry there are no particular measurements for the cartwheels. As a family recipe that has been passed down, there have never been any specific measurements and it will vary depending on how much dough you use and how thin you roll it. Nothing needs to be precise, just eyeball it.
Cartwheels
Pie dough:
3 cups flour
1 tsp salt
1 heaping cup of shortening
cold water
1. Make the pie dough: Add the flour and salt to a large mixing bowl and mix to combine. Using two butter knives, cut in the shortening until it is the size of small peas. Move most of the mixture to one side. Sprinkle a Tablespoon or two of water over the small section of dough and mix with a fork to combine. Don’t over mix though. Pull a little more of the flour mixture over to the side; add another Tablespoon or so of water and mix. The dough should just come together but not be too wet or too dry. Continue this until all of the dough has been mixed with water. The amount of water will vary each time that you make it so don’t rely on any specific measure. I usually start out with a cup of cold water and don’t use all of it.
Shape the dough into 2 discs and wrap with plastic wrap. Refrigerate for at least 1 hour or overnight.
pie dough
Softened butter
brown sugar
cinnamon
1. Preheat the oven to 350 degrees. Roll the pie dough out into a thin rectangle. Spread lightly with softened butter. Sprinkle with brown sugar and rub it all over the surface of the dough lightly covering the whole surface. Sprinkle evenly with cinnamon. Roll up like a jelly roll pinching the ends. Place seam side down onto a lightly greased cookie sheet curving the dough into a semi-circle. Make thin slices in the dough making sure not to cut all the way through the dough.
2. Bake for about 30 minutes or until cooked through. Be careful not to overcook as they will firm up more when they cool. Let cool and slice into pieces using the slits in teh dough as a guide.
3 cups flour
1 tsp salt
1 heaping cup of shortening
cold water
1. Make the pie dough: Add the flour and salt to a large mixing bowl and mix to combine. Using two butter knives, cut in the shortening until it is the size of small peas. Move most of the mixture to one side. Sprinkle a Tablespoon or two of water over the small section of dough and mix with a fork to combine. Don’t over mix though. Pull a little more of the flour mixture over to the side; add another Tablespoon or so of water and mix. The dough should just come together but not be too wet or too dry. Continue this until all of the dough has been mixed with water. The amount of water will vary each time that you make it so don’t rely on any specific measure. I usually start out with a cup of cold water and don’t use all of it.
Shape the dough into 2 discs and wrap with plastic wrap. Refrigerate for at least 1 hour or overnight.
pie dough
Softened butter
brown sugar
cinnamon
1. Preheat the oven to 350 degrees. Roll the pie dough out into a thin rectangle. Spread lightly with softened butter. Sprinkle with brown sugar and rub it all over the surface of the dough lightly covering the whole surface. Sprinkle evenly with cinnamon. Roll up like a jelly roll pinching the ends. Place seam side down onto a lightly greased cookie sheet curving the dough into a semi-circle. Make thin slices in the dough making sure not to cut all the way through the dough.
2. Bake for about 30 minutes or until cooked through. Be careful not to overcook as they will firm up more when they cool. Let cool and slice into pieces using the slits in teh dough as a guide.
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