Cranberry-Orange Baklava Pinwheels
Cranberry-Orange Baklava Pinwheels
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.
Servings
4
servings
Ingredients
- one package refrigerate pie crusts, such as pillsbury, softened
- 2 tablespoon butter, melted
- 1 1/4 cup sweetened, dried cranberries
- 1 cup chopped pecans
- 1/2 cup sugar
- 2 teaspoon ground cinnamon
- 1 tablespoon grated orange peel
- 1 egg
- 2 tablespoon 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.