Ingredients
Scale
- 1 package (14.1 ounces) frozen puff pastry, thawed
- 1 cup cranberry sauce (whole berry or jellied)
- 4 ounces feta cheese, crumbled
- 1/2 cup pecans, toasted and chopped
- 1 large egg, beaten
- 1 tablespoon water
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the cranberry sauce, feta cheese, and toasted pecans. Mix well.
- On a lightly floured surface, unfold one sheet of puff pastry. Spread half of the cranberry feta mixture evenly over the puff pastry, leaving a small border at the edges.
- Starting from one end, tightly roll up the puff pastry into a log. Repeat with the second sheet of puff pastry and remaining cranberry feta mixture.
- In a small bowl, whisk together the egg and water to create an egg wash.
- Brush the logs with the egg wash.
- Using a sharp knife, slice each log into 1/2-inch thick pinwheels. Place the pinwheels onto the prepared baking sheet, spacing them slightly apart.
- Bake for 20-25 minutes, or until the pinwheels are golden brown.
- Let the pinwheels cool slightly on the baking sheet before serving. Serve warm or at room temperature.
Notes
For best results, use a good quality cranberry sauce. You can also substitute walnuts or almonds for the pecans. These pinwheels can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 95
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg