Sweet Savory Cranberry Pinwheels (Ready-to-Print Version)
Tart cranberries, smooth cream cheese, and soft tortillas come together in these festive, easy pinwheels.
# What You’ll Need:
→ Main Filling
01 -
8 oz cream cheese, softened
02 -
½ cup dried cranberries, roughly chopped
03 -
¼ cup chopped green onions (optional)
04 -
½ cup shredded cheddar cheese (optional)
→ Base
05 -
4 large flour tortillas (10-inch)
→ Seasoning
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Optional Add-ins
08 -
1–2 tbsp chopped pecans or walnuts
09 -
Dash of garlic or onion powder
10 -
Fresh parsley, for garnish
# Step-by-Step Guide:
01 -
In a mixing bowl, blend the softened cream cheese with dried cranberries, chopped green onions, and optional cheddar cheese or nuts. Season with salt and black pepper to taste.
02 -
Lay one tortilla flat on a clean surface and evenly spread a thin, uniform layer of the cream cheese mixture over the entire surface.
03 -
Carefully roll the tortilla into a firm log shape, ensuring the filling remains evenly distributed inside.
04 -
Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and facilitate slicing.
05 -
Remove the plastic wrap and slice each roll into ½ to ¾ inch thick rounds using a sharp or serrated knife.
06 -
Place the pinwheels on a serving platter, garnish with fresh parsley or extra cranberries if desired, and serve chilled or at room temperature.
# Handy Tips:
01 -
Use room-temperature cream cheese for smoother spreading.
02 -
Chilling the rolls helps maintain shape and clean slicing.
03 -
Enhance flavor with a drizzle of honey or a sprinkle of chives.
04 -
Pinwheels can be prepared up to 24 hours in advance and stored airtight for up to 3 days.