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Cranberry Bacon Jam Puff Pastry Pinwheels with Rosemary

Cranberry bacon jam puff pastry pinwheels pair crisp, golden pastry with a tart-sweet cranberry jam, smoky bacon, and fresh rosemary. Roll the chilled pastry around the jam, slice it into rounds, and bake until puffed and golden brown.
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Prep Time 15 minutes
Cook Time 41 minutes
Cooling and chilling 50 minutes
Total Time 1 hour 46 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cranberry bacon jam
  • 4 bacon slices, cut into 1/4-inch pieces
  • 0.33 cup yellow onion finely chopped
  • 0.75 cup cranberries fresh or frozen
  • 1.5 tbsp light brown sugar packed
  • 2 tsp apple cider vinegar
  • 0.5 tsp fresh rosemary finely chopped
  • 0.25 tsp black pepper
Pinwheels
  • 1 puff pastry sheet (about 8 ounces), thawed but cold
  • 1 egg large
  • 1 tsp water
  • flour for lightly flouring the parchment; amount not specified

Equipment

  • 1 medium skillet
  • 2 18x13-inch rimmed baking sheet

Method
 

Make the cranberry bacon jam
  1. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 7–9 minutes.
  2. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of bacon fat in the skillet.
  3. Add the onion to the skillet and cook, stirring, until softened, 3–4 minutes.
  4. Stir in the cranberries, brown sugar, vinegar, rosemary, and black pepper, then cook, stirring and lightly mashing the berries, until they burst and the mixture is thick and jammy, 8–10 minutes.
  5. Stir the bacon into the cranberry mixture and transfer the jam to a bowl.
  6. Cool the jam completely, about 30 minutes.
Assemble and bake the pinwheels
  1. Heat the oven to 400°F and line two 18x13-inch rimmed baking sheets with parchment paper.
  2. On a lightly floured piece of parchment, roll the puff pastry into a 10x12-inch rectangle.
  3. Spread the cooled jam evenly over the pastry, leaving a 1/2-inch border along one long edge.
  4. Starting at the opposite long edge, roll the pastry into a tight log and press the clean edge to seal.
  5. Chill the log until firm, about 20 minutes.
  6. Slice the log into 24 rounds, each about 1/2 inch thick, and arrange them cut-side up on the prepared sheets.
  7. Beat the egg with the water and brush the exposed pastry.
  8. Bake for 18–22 minutes, switching the sheets’ positions halfway through, until the pastry is puffed and golden brown.
  9. Cool on the sheets for 5 minutes before serving.

Notes

Keep the puff pastry cold while assembling so the pinwheels hold their shape. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked pinwheels for up to 2 months and reheat until crisp. For a pork-free variation, use plant-based bacon.