Cranberry Brie Pinwheels
- 1 cup dried cranberries, chopped
- ½ cup cranberry preserves
- 2 tablespoons honey
- 2 tablespoons water
- 1 tablespoons granulated white sugar
- ½ teaspoons cinnamon, ground
- 2 sheets frozen puff pastry, thawed
- 1 cup Brie cheese, softened
- ½ cup pecans, toasted and finely chopped
- Cook together cranberries, cranberry preserves, honey, water, sugar and cinnamon in a pan over medium heat. Stir until thickened, about 3 to 5 minutes. Remove from heat and allow to cool completely.
- Unfold one sheet of puff pastry. Spread with softened Brie all the way to the edges. Spread half of the cranberry mixture over Brie layer and sprinkle with chopped pecans. Roll up from the long side of the dough, like a jelly roll. Repeat with remaining puff pastry sheet and filling. Wrap rolled up dough in plastic and chill for at least 2 hours or until filling is set.
- Preheat oven to 350°F. Line baking sheets with waxed or baking paper. Set aside.
- Unwrap rolls of dough. Using a serrated knife, but each log into 1-inch rounds or pinwheels. Arrange pinwheels over prepared baking sheet, flat-side down and about 2 inches or so apart. Bake for 12 to 15 minutes or until pastry are golden and puffed up.
- Remove baking sheet from oven and allow pinwheels to cool in pan for 5 to 7 minutes. Transfer pinwheels on wire racks and allow to cool further. Serve either warm or at room temperature.
- For a no-bake version, use flour tortillas or slices of white bread roll out with a rolling pin. Microwave pinwheels to warm.
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