Peanut Butter Pinwheel Candy
User Reviews
5
Peanut Butter Pinwheel Candy
Description
This recipe starts with a cooked russet potato, mashed thoroughly and cooled completely before combining with softened butter, vanilla extract, salt, and powdered sugar. The dough’s texture is adjusted by adding enough powdered sugar to create a firm, moldable consistency suited for rolling.
After chilling the dough for one hour, it is divided and rolled out thinly on a surface dusted with powdered sugar. Creamy peanut butter is spread evenly over the rolled dough, which is then rolled tightly into a log and sliced into pinwheel shapes. The additional powdered sugar helps prevent sticking and adds a matte finish.
The dessert offers a unique texture, combining the softness of the potato-based dough with the smoothness and salty-sweetness of peanut butter, making it a distinctive homemade candy. It is ideal for sharing at gatherings or as a special sweet snack.
Ingredients
- ⅓ cup potato about 1 large russet potato, mashed
- ½ cup butter unsalted, softened
- 2 teaspoons vanilla extract
- 1 pinch salt
- 6-7 cups powdered sugar plus additional for dusting
- peanut butter for filling, creamy
Instructions
- Peel, dice, and boil the potato until tender, about 10-12 minutes. Drain and then mash well, using a potato ricer for best results. Allow the potatoes to sit at room temperature until completely cooled before making the dough.
- In a large bowl, use a hand mixer to beat together the mashed potatoes, butter, vanilla, salt, and 1 cup of powdered sugar.
- Add in remaining powdered sugar 1 cup at a time until you have a total of 6 cups of sugar. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add more powdered sugar until it is firm enough to roll into a ball.
- Cover and refrigerate the dough for 1 hour.
- Once chilled, divide the dough into two pieces. Wrap one in plastic wrap and place it back in the fridge. Place the other on a clean surface that has been lightly dusted with powdered sugar. Dust the top of the dough with additional powdered sugar and use a rolling pin to roll it out into a rectangle that is 1/4 inch thick. Periodically lift the dough to make sure it's not sticking. Dust with more powdered sugar as needed to prevent it from sticking.
- Once the dough has been rolled out, spread the peanut butter evenly across the top of it, leaving a small amount of space peanut butter-free around the perimeter.
- Starting with the longer side of your rectangle, carefully roll it up into a tight log.
- Use a sharp knife to slice into pieces about 1/2" thick. Repeat steps 5-8 with the remaining dough. Serve and enjoy.
Notes
- Ensure potatoes are fully cooled before mixing to prevent melting the butter and sugar prematurely.
- Add powdered sugar gradually until the dough holds its shape and can be rolled without sticking.
- Chill the dough for at least one hour to firm up before rolling and filling.
- Use creamy peanut butter for easier spreading and a smooth filling texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40pinwheels
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 0.1g | 0% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 2mg | 0% |
| Potassium | 7mg | 0% |
| Fiber | 0.03g | 0% |
| Sugar | 18g | 36% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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