Ingredients:

  • 1 sheet (approx. 400 g) Ready-rolled Puff Pastry (all butter suggested)
  • 1 Large Egg
  • 1 tsp Milk or Water
  • 1 tbsp Demerara or Granulated Sugar (for dusting)
  • 1 cup (120 g) Dried Cranberries, finely chopped
  • Zest of 1 large orange
  • 1/4 cup (50 g) Dark Brown Sugar, packed
  • 2 tbsp (30 g) Unsalted Butter, melted
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Fine Sea Salt

Instructions:

  1. Finely chop the dried cranberries. In a small mixing bowl, whisk together the melted butter, dark brown sugar, cinnamon, nutmeg, salt, and orange zest.
  2. Stir in the chopped cranberries until they are evenly coated in the spiced butter mixture. Set aside.
  3. Unroll the sheet of cold puff pastry onto its parchment paper. Spread the cranberry filling evenly over the entire surface, leaving a small, half-inch (1 cm) clean border along one of the long edges.
  4. Starting from the long edge opposite the clean border, tightly roll the pastry into a neat sausage shape. Aim for a firm, consistent roll.
  5. Use a tiny bit of water or egg wash on the exposed pastry border to seal the seam completely. Wrap the entire roll tightly in cling film and chill in the freezer for 15 minutes, or in the refrigerator for at least 30 minutes. This step is critical for clean, round slices.
  6. Preheat the oven to 400°F (200°C / Gas Mark 6). Line two large baking sheets with fresh parchment paper.
  7. Remove the roll from the fridge/freezer. Using a very sharp knife, slice the roll into 3/4-inch (2 cm) thick rounds. You should get about 30 slices.
  8. Lay the pinwheels flat onto the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each.
  9. Whisk the egg and milk/water for the egg wash. Brush the top surface of each pinwheel lightly with the wash, then sprinkle generously with the demerara sugar.
  10. Bake for 18–20 minutes, rotating the trays halfway through, until the pastry is puffed up, golden brown, and the filling is bubbling.
  11. Allow to cool slightly on the baking sheet before serving warm, or transfer to a wire rack to cool completely.