Honey-Nut Swirls
TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 2 dozen.
Puff pastry creates a quick and easy "dough" for pretty pinwheel-type cookies featuring two types of nuts. The flaky treats are hard to resist.—Sally Sibthorpe, Shelby Township, Michigan
Ingredients
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1 sheet frozen puff pastry, thawed
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1 cup finely chopped walnuts
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1 cup finely chopped pistachios
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3 tablespoons brown sugar
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2 tablespoons butter, softened
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2 tablespoons honey
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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2 tablespoons heavy whipping cream
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2 tablespoons turbinado (washed raw) sugar or sugar
Directions
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1.
On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle.
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2.
In a small bowl, combine the walnuts, pistachios, brown sugar, butter, honey, cinnamon and salt. Spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 1/2-in. slices.
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3.
Place 2 in. apart on parchment-lined baking sheets. Brush with cream and sprinkle with sugar. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts
1 cookie: 141 calories, 10g fat (2g saturated fat), 4mg cholesterol, 88mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 3g protein.
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