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Cranberry Bacon Jam Puff Pastry Pinwheels With Rosemary – Party Appetizer Recipe

Cranberry bacon jam puff pastry pinwheels bake up flaky and golden with a sweet-tart cranberry filling, crisp bacon, and fresh rosemary. Make the jam ahead, then roll, chill, slice, and bake these bite-size party appetizers.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling, chilling, and resting 55 minutes
Total Time 1 hour 55 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry bacon jam
  • 6 oz bacon chopped
  • 0.5 cup yellow onion finely chopped
  • 1 cup cranberries fresh or frozen
  • 0.25 cup brown sugar packed
  • 2 tbsp balsamic vinegar
  • 0.25 cup water
  • 1 tsp fresh rosemary finely chopped
  • 0.125 tsp black pepper
For the pinwheels
  • 1 tbsp all-purpose flour for dusting
  • 1 puff pastry sheet, frozen; from a 17.3-ounce package; thawed according to package directions
  • 1 egg large

Equipment

  • 1 10-inch skillet
  • 1 18x13-inch rimmed baking sheet

Method
 

Make the cranberry bacon jam
  1. Cook the bacon in a 10-inch skillet over medium heat for 7 to 9 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and reserve 1 tablespoon of the drippings.
  3. Add the onion to the skillet and cook in the reserved drippings for 4 to 5 minutes, stirring occasionally, until softened.
  4. Stir in the cranberries, brown sugar, balsamic vinegar, water, and black pepper.
  5. Simmer uncovered for 8 to 12 minutes, mashing the cranberries as they burst, until thick and jammy.
  6. Stir in the bacon and rosemary, then spread the jam on a plate and cool completely, about 30 minutes.
Assemble and bake the pinwheels
  1. Heat the oven to 400°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Lightly dust a work surface with flour and roll the thawed pastry into a 10x12-inch rectangle.
  3. Spread the cooled jam evenly over the pastry, leaving a 1/2-inch strip bare along one 12-inch edge.
  4. Beat the egg in a small bowl and brush some of it over the bare strip.
  5. Roll the pastry tightly toward that edge and place it seam side down.
  6. Wrap the log and refrigerate it for 20 minutes, until firm enough to slice cleanly.
  7. Cut the log into about 24 slices, each 1/2 inch thick, and arrange them cut side up on the baking sheet.
  8. Brush the tops with the remaining beaten egg.
  9. Bake for 15 to 20 minutes, until puffed and golden brown.
  10. Let the pinwheels rest on the baking sheet for 5 minutes before serving.

Notes

Cool the jam completely before spreading it so the pastry stays flaky. Store leftovers covered in the refrigerator for up to 3 days; baked pinwheels can be frozen. For a pork-free variation, substitute turkey bacon, noting that the flavor will differ.