Cheese Pinwheels with Mayhaw Jelly

A twist on the southern cheese straw made into a wafer and filled with chopped pecans and Mayhaw jelly.

Prep Time 45

Cook Time 15

Overnight rest: 8

Total Time 9

Servings pinwheels

Sift the flour into a large mixing bowl. Add the grated cheese and mix together thoroughly.
2 cups all-purpose flour, 1 pound extra sharp cheddar cheese
Add the softened butter, salt, paprika and cayenne pepper. Mix until all the ingredients are incorporated and form a dough. I usually mix as much as I can with a wooden spoon and then dump everything out onto a board and keep working the dough until I get it to come together. It takes a little effort, but it will eventually get itself together.
½ cup butter, ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon cayenne pepper
Divide the dough into two balls and wrap each in plastic wrap. Refrigerate for about 20 minutes.
Remove the dough from the refrigerator and roll each into a square or rectangle approximately 1/4 inch thick. I use a bench scraper to help me shape the dough. Keep rolling and shaping the sides with the scraper until you get something resembling that above.
Spread the dough thinly with Mayhaw jelly then sprinkle all over with the chopped pecans.
½ cup Mayhaw jelly, 1 cup pecans
Roll each into a log.
Wrap in the rolls in plastic wrap and refrigerate overnight.
Preheat your oven to 325 degrees. Slice each roll into pinwheels about 1/4 inch thick. Bake for approximately 15 minutes.
Remove to a cooling rack.

When working with the dough, go slowly, remolding the roll as you go. Roll up a few inches, pinch and remold the dough, roll a little more, pinch it all together again, and continue. Just take your time, and it will come together beautifully.
Store at room temperature for up to 1 week.