Patty Millay is back for another edition of What's Cookin'? and, this month, she's serving up a Thanksgiving side dish that's gonna make you wanna slap a pilgrim.  LOL!  She's baking up Cranberry Walnut Pinwheels.  Here's how to make them.

Patty Millay
Patty Millay

From Patty:

This is our first  Thanksgiving in our new home.  I'm hosting a full out Thanksgiving dinner for the family and I want to do something unexpected.  This recipe pulled together the traditional cranberry requirement but with an unexpected twist!  This takes just 15 minutes to prep and 15 minutes to bake - what more could I ask for!


1 cup dried cranberries
1 cup chopped walnuts
1/2 cup white sugar
1/4 cup brown sugar
zest of 1 orange
2 refrigerated pie crusts
2 TBL melted butter
1 whole egg
2 TBL water


Preheat your oven to 350*.  Line a baking sheet with parchment paper and set aside.Place the cranberries, walnuts, sugars and zest into a mixing bowl and combine well.

On a lightly floured surface, roll out the pie crusts and roll into two squares.  Brush the crusts with melted butter.  Spread the cranberry mixture evenly on top of the crusts.  Roll each pie crust pinching the edges to seal.  Combine the egg and water and beat well then brush each roll with the egg wash.  *Carefully cut each roll into slices 1 1/2 inches wide.  Place on a baking sheet cut side up 1 inch apart.

Bake for 12 - 15 minutes or until golden brown.  Place pinwheels on a cooling rack and spread with a teaspoon of honey.  Let cool and store in an air tight container.

*If you have trouble cutting the rolls, place them in the freezer for 10 minutes and then cut them.

I don't recommend using home made pie crusts as this can easily get too crumbly and difficult to keep in a pinwheel formation.


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