• Thaw frozen puff pastry based on package directions: make sure your puff pastry has been sitting out 40 minutes - 1 hour (cold and malleable, but not cracking).
• Preheat Oven to 425° & Make Filling: In a bowl, mix together goat cheese with ½ cup cranberry sauce. I like to use a little extra cranberry sauce to dollop on top before rolling.
• Make Pinwheels: Unfold puff pastry. Gently roll out the creases with a rolling pin. Spread ½ of the cranberry goat cheese filling leaving a little outer edge (about ¼-1/2 inch). Roll from the bottom into a log. It does not have to be super tightly rolled. Using a brush or pastry brush, brush the egg wash over the roll. Add to freezer for 10-15 minutes or as long as you want (up to overnight). You can skip this step, but It will be much easier to cut.
• Slice & Bake: slice log into ½ inch slices and place them 2 inches apart on baking sheets. Use 2 baking sheets or work in batches. Bake for 20 minutes or until very golden brown, puffed up and you can see lots of tiny layers. Be sure the bottoms don't burn.
• Drizzle w/ Honey & Thyme: Microwave honey in a small dish for 10 seconds. Right before pinwheels are done. Immediately upon removing them from oven, drizzle with honey & sprinkle with a few thyme leaves. Add a bit of flaky salt if desired. Serve immediately.

Cranberry Sauce - if you need it.

• This makes 1 whole batch of cranberry sauce. You are only using about ½ cup for the recipe. Feel free to ½ the recipe if needed - same instructions apply.

  On medium: heat water, juice of orange and sugar. Stir until sugar dissolves (about 5 minutes). Add cranberries, set to medium high & stir often. Cranberries will pop and burst. Cook 10-15 minutes until all cranberries are broken down. Add zest & stir. It will thicken as it cools. Let cool a good amount before using this recipe.