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
- 1 sheet frozen puff pastry, thawed
- 1 cup finely chopped walnuts
- 1 cup finely chopped pistachios
- 3 tablespoons brown sugar
- 2 tablespoons butter, softened
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons heavy whipping cream
- 2 tablespoons turbinado (washed raw) sugar or sugar
Directions
- On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle.
- 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.
- 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.
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