Cranberry-Orange Baklava Pinwheels

Cranberry-Orange Baklava Pinwheels
Staff Writer
Pillsbury

Nutty, citrusy, and sweet, these little pastries are easy to make with refrigerated pie crusts, and will instantly become a hit at your next cocktail party. 

4
Servings
555
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  package refrigerate pie crusts, such as Pillsbury, softened
  • 2  Tablespoons  butter, melted
  • 1 1/4  Cup  sweetened, dried cranberries
  • 1  Cup  chopped pecans
  • 1/2  Cup  sugar
  • 2  Teaspoons  ground cinnamon
  • 1  Tablespoon  grated orange peel
  • egg
  • 2  Tablespoons  water
  • 1/2  Cup  honey

Directions

Heat oven to 400 degrees. Line a baking sheet with a piece of parchment paper and set aside.

Unroll the pie crusts and mold each of them into a 10 ½-inch square. Brush the squares with melted butter.

In a food processor, place the cranberries, pecans, sugar, cinnamon, and orange peel. Cover and process with on-and-off pulses until the mixture is finely chopped. Spread 1/2 of the mixture onto each pie crust square.

Roll up each pie crust into a log and pinch the edges tightly to seal. In a  small bowl, beat the egg and water until well blended. Brush the egg mixture over each log. Using a serrated knife, cut each log into 10 slices. Place the slices, cut sides up, 1 inch apart on on the baking sheet, replacing any filling that gets lost. Reshape the slices, if necessary.

Bake for 12-15 minutes or until golden brown. Immediately remove the pinwheels from the parchment to a cooling rack. Spoon about 1 teaspoon of honey on each slice. Serve warm or cool.

Nutritional Facts

Total Fat
17g
24%
Sugar
58g
64%
Saturated Fat
4g
17%
Cholesterol
31mg
10%
Carbohydrate, by difference
87g
67%
Protein
18g
39%
Vitamin A, RAE
12µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
114mg
11%
Choline, total
6mg
1%
Fiber, total dietary
8g
32%
Folate, total
67µg
17%
Iron, Fe
4mg
22%
Magnesium, Mg
42mg
13%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
204mg
29%
Riboflavin
2mg
100%
Selenium, Se
17µg
31%
Sodium, Na
735mg
49%
Thiamin
2mg
100%
Water
56g
2%
Zinc, Zn
4mg
50%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.