I’ve been trying to be really good lately with my diet, but I still have a few recipes left from the holidays that I need to share. We’re finally dug out from this weekend’s big winter storm…around 30 inches of snow fell in a 24 hour period. It’s been crazy and I’m so glad things will be back to normal soon. So needless to say, I’m wishing snow day calories didn’t count!
These pinwheel cookies are so good. I love the combination of the chewy cranberries, sweet honey and crunchy pecans all wrapped up in pie crust. They’re super easy to make and you can easily switch out the filling ingredients to whatever you’d like. I bet apricots and walnuts would be really good!
1 cup dried cranberries
1 cup chopped pecans
1/2 cup sugar
zest of an orange
2 refrigerated pie crusts
2 Tbsp unsalted butter, melted
2 Tbsp water
honey for drizzling
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, mix together the cranberries, pecans, sugar and orange zest until well combined. Roll out the pie crusts on a generously floured surface into a square. Brush each pie crust with the melted butter. Spread the cranberry-pecan mixture evenly over both crusts. Roll each pie crust into a log, pinch the edges to seal.
In a small bowl, whisk together the egg and water. Brush each log with the egg water mixture and then slice each log into 10 equal pieces. Place the slices cut side up about 1 inch apart on the prepared baking sheet.
Bake for 15 minutes or until golden brown. Transfer to a cooling rack and drizzle honey over the top of each pinwheel. Allow to cool completely before serving. Enjoy!