Cranberry Goat Cheese Pinwheels

• Bring Puff Pastry to room temp: make sure your puff pastry has been sitting out about an hour (room temp, but still cold and malleable & not cracking).
• Preheat Oven to 425° & Make Filling: In a bowl, mix together goat cheese with salt, pepper and 1/2 tbs of the honey. Next add most of the cranberry sauce (I like to reserve some to dollop in the filling).
• Roll your Pinwheels: Unfold puff pastry. I like to gently roll out the creases with a rolling pin. Gently spread the cranberry goat cheese filling inside leaving a little outer edge. Use Roll it up so it's snug, but it doesn't have to be super tightly rolled. Using a brush or pastry brush, brush the egg wash over the roll. Add to freezer for 10 minutes. It will be much easier to cut.
• Slice & Bake: slice about 1/2 inch slices and place them 1 inch apart on baking sheets. You may have to work in batches. Bake for 15-20 minutes until very golden brown, puffed up and you can see lots and lots of tiny layers. As soon as the pinwheels are finished baking, remove from oven. Carefully drizzle the remaining honey over the pinwheels. Add a few thyme leaves and a few flakes of salt if using.
• Serve immediately.

Cranberry Sauce

• Bring water & sugar to a boil. Add cranberries, set to medium high & boil cranberries, stirring often for about 10 minutes. Add orange juice & zest. Stir. Let cool before using.