Puff Pastry Pinwheels with Candied Fruit - sugar

Method

• Mix first 5 ingredients in small bowl.
• Sprinkle work surface generously with additional sugar; place 1 puff pastry sheet on sugared surface.
• Cut sheet in half, forming two 9 1/2x4 1/2-inch rectangles.
• Brush each rectangle generously with some of melted butter, leaving 1-inch plain border along 1 long side of each.
• Sprinkle buttered part of each rectangle with 1 1/2 tablespoons spiced sugar.
• Scatter 1/2 cup candied fruit over spiced sugar on each.
• Brush border of each with egg.
• Starting at long side opposite glazed border, tightly roll up each rectangle, pressing firmly to seal long edges.
• Wrap each log separately in plastic.
• Repeat with remaining pastry sheet, butter, spiced sugar, candied fruit, and egg to create 2 more logs.
• Chill logs until firm, at least 3 hours and up to 1 day.
• Position 1 rack in center and second rack in top third of oven and preheat to 400F.
• Line 2 baking sheets with parchment paper.
• Using serrated knife, cut 2 logs into 1/2-inch-thick rounds (keep remaining 2 logs chilled).
• Arrange rounds on prepared sheets, spacing 1 inch apart.
• Bake 12 minutes, then reverse position of sheets and bake until cookies are golden brown, about 12 minutes longer.
• Cool cookies on sheets on racks 5 minutes.
• Using spatula, transfer cookies to racks, bottom side up.
• Cool completely.
• Repeat slicing and baking with remaining 2 logs.
• (Can be made 8 hours ahead.
• Store airtight between sheets of waxed paper.)