Cranberry Brie Pecan Pinwheels
Try a new take on classic baked brie with single-serving Cranberry Brie Pecan Pinwheels. Simply spread softened brie and cranberry sauce over a sheet of puff pastry, sprinkle with chopped pecans, then roll it all up into a log. Slice and bake for an easy and festive appetizer.
Makes: 24 pinwheels
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
- 1 pound brie cheese, rind removed, room temperature
- 17.3 ounces (1 package) frozen puff pastry, thawed according to package directions
- ¼ cup all-purpose flour, for dusting surface
- ½ cup whole-berry cranberry sauce
- ¼ cup pecans, chopped
- 1 large egg
Instructions
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, use a hand or stand mixer to beat the brie on medium speed until smooth and creamy, about 5 minutes.
- On a lightly floured surface, unfold each puff pastry sheet. Spread equal amounts of brie over each sheet, leaving a ½-inch border of pastry around the edges. Spread cranberry sauce evenly over the brie, then sprinkle pecans evenly over the cranberry layer.
- Starting at the shorter sides, roll up each pastry sheet tightly into a log shape. Cut each log into 12 equal slices. Place pinwheel slices on prepared baking sheets, leaving plenty of space between them for rising.
- In a small bowl, whisk the egg with 1 tablespoon water. Lightly brush the egg mixture over each pinwheel and bake in batches until golden brown, about 15 to 20 minutes.
- Remove pinwheels from oven and set aside to cool on the baking sheet for at least 5 minutes before transferring to a platter for serving.
Nutrition Information
Calories: 155|Sugar: 2g|Sodium: 194mg|Fat: 10g|Saturated fat: 5g|Carbohydrates: 10g|Fiber: 0.5g|Protein: 6g|Cholesterol: 26mg|
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