For these crisp pinwheel cookies, buy the mixed candied fruit that is sold for making fruitcakes. For beautiful color, make sure the fruitcake blend includes cherries, pineapple (colored green), orange peel, citron, and lemon peel.

Remove the pastry sheets from the package and thaw the pastry at room temperature for 30 minutes.

In a small bowl, stir together the sugar, cinnamon, allspice, ginger, and nutmeg until well combined. Set aside.

Sprinkle a work surface generously with sugar. Working with 1 pastry sheet at a time, unfold the pastry sheet and place it on the prepared work surface. Cut it in half, forming two 9 1/2-inch-long rectangles. Brush each half generously with butter, leaving a 1/2-inch border uncovered on one long side. Sprinkle each rectangle generously with some of the spiced sugar mixture. Scatter 1/2 cup of the candied fruit on each rectangle. Brush the plain border with the egg glaze. Starting at the long side opposite the edge brushed with egg glaze, roll up each pastry rectangle tightly, jelly-roll style, pressing firmly to seal the long edges and the ends of the logs. Wrap each log separately in plastic wrap. Repeat with the second sheet of puff pastry to make 2 more logs. Chill the 4 logs until firm, about 3 hours or up to 8 hours.

Position one rack in the center and another rack in the upper third of the oven. Preheat the oven to 400°F. Line 2 rimmed baking sheets with parchment paper or nonstick baking liners.

Remove 2 logs from the refrigerator, unwrap, and cut into 1/2-inch-thick rounds. (Keep the other 2 logs refrigerated while these bake.) Arrange the rounds on the prepared baking sheets, spacing them 1 inch apart. Bake for 12 minutes and then switch the pans between the racks and rotate them 180 degrees. Continue baking until the cookies are golden brown, about 12 minutes longer.

Let the cookies cool on the pans on wire racks for 5 minutes. Using a spatula, transfer the cookies to the racks, turning them bottomside up. (The beautifully bronzed sugared bottom of these cookies becomes the top.) Let cool completely and then carefully break off any excess sugar that has hardened around the edges. While the first batch cools, cut and bake the remaining 2 logs the same way. (The cookies can be made up to 2 days ahead. Layer them between sheets of waxed paper in an airtight container and store at room temperature.)

Makes about 5 dozen cookies