Preparation Steps

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a mixing bowl, combine the finely chopped dried cranberries, walnuts, granulated sugar, and orange zest. Mix until thoroughly combined.
• On a lightly floured surface, unroll and roll out each pie crust into two squares. Generously brush the surface of each pie crust with the melted butter.
• Spread the cranberry and walnut filling evenly over the buttered pie crusts. Do not overfill, as this will make rolling and cutting more difficult. Lightly press down on the filling with your fingers to help it adhere to the crust.
• Roll up each pie crust into a log, pinching the edges to seal. Place the logs in the freezer for 20 minutes to firm up.
• In a small bowl, whisk together the egg and water to create an egg wash. Remove the logs from the freezer and brush them all over with the egg wash.
• Carefully slice each log into 10 even slices. If the dough becomes too soft to slice cleanly, return it to the freezer for a few more minutes.
• Place the sliced pinwheels, cut side up, on the prepared baking sheet, about 1 inch apart. Bake for 11 to 14 minutes, or until golden brown.
• Remove the pinwheels from the oven and place them on a cooling rack. Drizzle each pinwheel with honey before serving. Let cool slightly.