Cranberry Walnut Pie Spirals with Gorgonzola Butter
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