Cranberry-Orange Baklava Pinwheels
Prep Time:
Cook Time:
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
  1. Heat oven to 400 degrees. Line a baking sheet with a piece of parchment paper and set aside.
  2. Unroll the pie crusts and mold each of them into a 10 ½-inch square. Brush the squares with melted butter.
  3. 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.
  4. 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.
  5. 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.