Ingredients:

  • 1 sheet (14.1 oz / 400g) pre-made puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp poppy seeds or everything bagel seasoning (optional)
  • 8 oz / 225g cooked turkey, shredded or finely diced
  • 4 oz / 115g cream cheese, softened
  • 1/4 cup / 60ml cranberry sauce
  • 2 tbsp / 30ml mayonnaise
  • 1 tbsp / 15ml Dijon mustard
  • 2 tbsp / 30ml finely chopped fresh parsley or chives
  • 1/4 tsp ground black pepper
  • Pinch of salt

Instructions:

  1. In a large bowl, combine the shredded turkey, softened cream cheese, cranberry sauce, mayonnaise, Dijon mustard, parsley/chives, salt, and pepper. Mix well until evenly combined.
  2. Gently unfold the thawed puff pastry sheet on a lightly floured surface. Roll lightly if necessary to even out the thickness to about 1/8 inch / 3mm.
  3. Spread the turkey cranberry mixture evenly over the entire surface of the puff pastry. Leave a small (1/2 inch / 1 cm) border at the top edge to help seal it.
  4. Starting from the bottom edge, tightly roll the puff pastry into a log. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 15 minutes (or up to 2 hours) to firm up.
  5. Preheat the oven to 400°F (200°C, Gas Mark 6). Line a baking sheet with parchment paper.
  6. Remove the chilled log from the refrigerator and unwrap it. Using a sharp knife or pizza cutter, slice the log into approximately 1/2-inch (1.25cm) thick pinwheels.
  7. Place the pinwheels on the prepared baking sheet, spacing them about 1 inch (2.5cm) apart. Brush the tops with beaten egg wash and sprinkle with poppy seeds or everything bagel seasoning, if using.
  8. Bake for 20-25 minutes, or until the pinwheels are golden brown and the pastry is fully cooked.
  9. Remove the pinwheels from the oven and let them cool on the baking sheet for a few minutes before transferring them to a serving platter. Serve warm or at room temperature. These turkey cranberry pinwheels are perfect for leftovers!