Ingredients & Directions
- 1 egg
- 8 teaspoons water
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup finely chopped walnuts
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
- 1 cup confectioners' sugar
Heat the oven to 400°F. Beat the egg and 3 teaspoons water in a small bowl with a fork. Stir the granulated sugar, brown sugar, walnuts, flour and cinnamon in a small bowl.
Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12 x 10-inch rectangle. Brush the pastry sheet with the egg mixture. Sprinkle the granulated sugar mixture on the pastry. Starting at a long side, roll one side of the pastry to the center. Roll the opposite side to the center and press the rolls together. Cut the pastry into 24 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
Place the confectioners' sugar into a medium bowl. Stir in the remaining water, 1 teaspoon at a time, until the mixture is desired consistency. Drizzle over the pastries.
For Cranberry Orange Dessert Swirls, stir 1/3 cup chopped cranberries and the grated zest from 1 orange into the granulated sugar mixture.
For Mocha Dessert Swirls, stir 1 tablespoon unsweetened cocoa powder into the granulated sugar mixture. Sprinkle 2 tablespoons mini semi-sweet chocolate chips onto the granulated sugar mixture before rolling up the pastry. Substitute 5 teaspoons espresso for the water stirred into the confectioners' sugar.