Take-out Tuesday, Cranberry Walnut Pie Spirals with Gorgonzola Butter

the Painted Apron

9 years ago

Pie crust dough, dried cranberries, walnuts, bleu cheese and butter~ what’s not to love?

I started out to make a sweet version of this that I found on Diethood…

Then I remembered the Gorgonzola Garlic Butter…

And a little bite of heaven was born!

The original recipe called for orange zest, but after I changed my mind from sweet to savory, I didn’t use it…

So pretend you don’t see that big orange thing in the middle of the photo 😳

Roll out the dough a little to thin it out and make it more of a rectangle

Sprinkle with Gorgonzola Garlic Butter {or use small dabs of butter and crumbles of bleu cheese}

Top with cranberries and walnuts

Carefully roll up as tightly as possible, pinching dough together if you have any holes

Brush with an egg wash {optional}

Carefully slice into 3/4″ rounds and place on a lined baking sheet and bake at 400 for 12-15 minutes

Grab one while you can!

Cranberry Walnut Pie Spirals with Gorgonzola Butter

Course Appetizer

Cuisine American

Keyword appetizer, breakfast pastry, cranberries, gorgonzola cheese, spirals, walnuts

Prep Time 15

Cook Time 15

Servings 12

Ingredients

Cranberry Walnut Pie Spirals

1 refrigerated pie crust dough round
1/2-1 cup dried cranberries like Craisins
1/2 – 1 cup chopped walnuts
3-4 T Gorgonzola Garlic Butter { or 2 T unsalted butter and 2-3 oz bleu cheese crumbles}
1 egg beaten with 1 T water {optional}

Gorgonzola Garlic Butter

1 head garlic, roasted*
1 stick butter, 1/2 cup
4 oz. gorgonzola cheese
chopped parsley

Instructions

Cranberry Walnut Pie Spirals

Roll out dough to thin a little and form into more of a rectangle
Sprinkle with small dabs of Gorgonzola Garlic Butter
Top with a layer of cranberries and walnuts.
Roll up into a long log, as tightly as possible. Brush with beaten egg wash.
Cut into 3/4″ slices and place on a lined baking sheet. Bake at 400 for 12-15 minutes or until pie crust is golden
Makes 12-14 slices

Gorgonzola Garlic Butter

Squeeze roasted garlic into a bowl and discard papery skin. Add butter and cheese. Mash together with a fork. Refrigerate for 30 minutes.
lace butter mixture on a piece of plastic wrap and form into a log. Roll in parsley and wrap tightly. Refrigerate until use.

Notes

*Cut top of garlic head off to expose the cloves. Place garlic head on a piece of foil, drizzle with olive oil and season with salt and pepper. Wrap up and roast at 400 degrees for 1 hour