Here we are between Christmas and New Year’s…and that means over the past few weeks, I have spent countless hours in the kitchen. I’ve tried some new recipes and made many holiday favorites. I’ve even had several little helpers and I’ve loved every minute of it.
Hands down, one of my new favorite recipes has been these Cranberry Walnut Pinwheels from Diethood. The pie crust, cranberries, walnuts and orange zest compliment each other so well. You will enjoy every bite, and so will your family and friends.
Cranberry Walnut Pinwheels
Makes 20 Pinwheels
1 cup dried cranberries
1 cup chopped walnuts
1/2 cup sugar
zest of 1 orange
2 chilled pie crusts (The recipe uses refrigerated pie crust…I used my favorite homemade recipe)
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, walnuts, 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. 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.
Enjoy and I hope you have a very Happy New Year!