Cranberry & Almond Pinwheels

These cranberry & almond pinwheels are sooooo easy to make!!  It is more of an assembly process than actually baking.  They are perfect for this time of year as the days are getting shorting and the temperatures are dropping.  The honey on top gives this delicious dessert an almost fall baklava experience. It is a sure crowd pleaser!!



1 cup dried cranberries
1 cup chopped almonds
1/2 cup sugar
zest of 1 orange
2 refrigerated pie crusts (I use Pillsbury Pie Crust)
2 tablespoons butter, melted
1 whole egg
2 tablespoons water


Preheat oven to 400.

Line a baking sheet with parchment paper and set aside.
Place the cranberries, almonds, sugar, and zest in a mixing bowl; mix until thoroughly combined.
On a lightly floured surface roll out the pie crusts into two squares.
Generously brush the pie crusts with the melted butter achat cialis pharmacie suisse.
Spread the cranberry filling on top of the pie crusts.
Roll each pie crust into a log.
Pinch the edges to seal.
Combine the egg and water in a small bowl and beat until well blended.
Brush each log with the egg mixture.
Carefully cut each log into 10 slices.
Place the slices, cut side up, on the prepared baking sheet, 1 inch apart.
Bake for 12 to 15 minutes, or until golden brown.
Place pinwheels on a cooling rack.
Spread a teaspoon, or more, of the honey on each pinwheel.
Let cool before serving.

Happy Fall

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