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.
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.