Chef Time!

Chef Time!

Tuesday, December 16, 2014

Just In Time, A New Festive Dessert!

Christmas to me, isn't what most people would think. I'm not totally big on presents, decorations or any other reason. For me, it's the gathering of friends and family. Breaking bread and drinking wine to good health, wealth and peace on earth.
It is also a time to share good food and much to the delights to everyone, DESSERTS! Whether it's cookies, cakes, pies, or even candies and fudge. Desserts are my favorite holiday staples and do I have a treat for you.
Being that I'm half Italian and half Greek, I do sometimes have a tendency to mix the two together when it comes to cooking.
Baklava is one of my favorite desserts that I enjoy making from time to time, and with the holiday season upon us, now is the time.



Baklava Pinwheels

1 box refrigerated pie crusts, softened as directed on box
2 tbsp. Butter, melted
1 ¼ c. sweetened dried cranberries (6 oz)
1 c. Chopped Pecans
½ c. sugar
2 tsp. Ground Cinnamon
1 tbsp. grated orange peel
1 Egg
2 tbsp. water
½ c. honey

Heat oven to 400.
Line cookie sheet with cooking parchment paper or lightly spray with No-Stick Cooking Spray. Unroll pie crusts; press each into 10 ½ inch square. Brush squares with melted butter. In food processor, place cranberries, pecans, sugar, cinnamon and orange peel. Cover; process with on-and-off pulses until mixture is finely chopped. Spread half of mixture on each pie crust square. Roll up each pie crust into a log; pinch edge tightly to seal. In small bowl, beat egg and water until blended. Brush egg mixture over each log. Using serrated knife, cut each log into 10 slices. Place slices, cut sides up, 1 inch apart on cookie sheet; replacing any filling. Reshape slices, if necessary.
Bake 12 to 15 minutes or until golden brown. Immediately remove pinwheels on parchment from cookie sheet to cooling rack. Spoon about 1 teaspoon honey on each slice. Serve warm or cool.



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