Cranberry Walnut Pinwheels
The holiday season calls for treats that are as festive as they are flavorful, and these cranberry walnut pinwheels fit the bill perfectly.
Equipment
- Baking Sheet
- Parchment paper
- Mixing Bowl
- Rolling Pin
- Sharp knife or pizza cutter
- Pastry Brush
- Measuring cups and spoons
Ingredients
For the Pastry:
- 1 sheet puff pastry thawed
- 1 tablespoon unsalted butter softened
For the Filling:
- ½ cup fresh cranberries finely chopped
- ¼ cup walnuts toasted and chopped
- 2 tablespoons brown sugar
- 1 teaspoon orange zest
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For Topping:
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar optional, for sprinkling
Instructions
Prep Your Ingredients
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Finely chop the cranberries and toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often to avoid burning.
- Pro tip: Toasting walnuts brings out their flavor—don’t skip this step!
Make the Cranberry Walnut Filling
- In a medium mixing bowl, combine chopped cranberries, toasted walnuts, brown sugar, orange zest, cinnamon, and vanilla extract.
- Stir until the mixture is evenly combined.
- Pro tip: Taste the filling—adjust the sugar if your cranberries are extra tart.
Prepare the Puff Pastry
- Lightly flour your work surface and roll out the thawed puff pastry into a rectangle about 10x12 inches.
- Spread the softened butter evenly over the pastry.
- Evenly distribute the cranberry walnut mixture on top, leaving about a ½-inch border along the edges.
Roll and Slice the Pinwheels
- Starting from one long side, gently roll the pastry into a tight log.
- Use a sharp knife or pizza cutter to slice the log into ½–¾ inch pinwheels.
- Pro tip: Chill the rolled log for 10 minutes before slicing to help the pinwheels hold their shape.
Bake to Perfection
- Place the pinwheels on the prepared baking sheet, leaving a little space between each.
- Brush the tops with beaten egg and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until golden and puffed.
- Pro tip: Keep an eye on them in the last few minutes; ovens vary and you want a golden, not burnt, finish.
Cool and Serve
- Let the pinwheels cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature as part of your holiday appetizers spread.
Notes
Nutritional Value (per serving)
- Calories: 160
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 80mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugars: 5g
- Protein: 3g
- Calcium: 15mg
- Iron: 0.7mg