1 sheet (14 oz) Puff pastry, thawed

8 oz Feta cheese, crumbled

½ cup Cranberry sauce (thick sauce works best)

2 tbsp Honey (for drizzling after baking)

2 tbsp Fresh parsley, finely chopped

1 tsp Lemon zest

1 Large egg (beaten with 1 tsp water)

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roll the thawed puff pastry on a floured surface into a 12×12 inch square.

3. Spread cranberry sauce evenly over the pastry, leaving a ½-inch border around the edges.

4. Sprinkle crumbled feta, parsley, and lemon zest evenly over the cranberry sauce.

5. Tightly roll the pastry into a log from one long edge. Pinch the seam to seal.

6. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up for slicing.

7. Slice the log into 12 equal, 1-inch thick pieces.

8. Place slices cut-side up on the baking sheet. Brush the tops with the egg wash.

9. Bake for 18-22 minutes until puffed and golden brown.

10. Let cool slightly, then drizzle with honey before serving.

Pro-Tips:

• Keep Pastry Cold: Chill the rolled log for at least 30 minutes to prevent the butter from smearing during slicing.

• Use a Serrated Knife: Use a gentle sawing motion when slicing to avoid compressing the layers.

• Sauce Consistency: If your cranberry sauce is runny, drain excess liquid before spreading.

Variations:

• Herbal Twist: Add finely chopped spinach or arugula on top of the sauce.

• Crunchy Texture: Sprinkle chopped toasted pecans or walnuts over the feta.

• Jam Substitute: Use fig jam instead of cranberry sauce for a richer profile.