Christmas Cranberry Pinwheels
Delightful bite-sized treats featuring a creamy, sweet filling mixed with tangy dried cranberries and crunchy pecans, all elegantly wrapped in a tortilla. Perfect for holiday gatherings.
Ingredients
For the filling
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup dried cranberries, chopped
- 1/2 cup pecans, chopped Can substitute with walnuts or almonds
For assembly
- 4 large flour tortillas Can use gluten-free tortillas if needed
- 1/4 cup fresh parsley, chopped For garnish
Instructions
Preparation
- In a bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the chopped cranberries and pecans until well distributed.
- Spread a generous layer of the cream cheese mixture across each tortilla, ensuring every corner is covered.
- Carefully roll each tortilla tightly; the tighter the roll, the better the pinwheels will hold together.
- Wrap the rolled tortillas in plastic wrap to maintain their shape, and refrigerate for at least 2 hours.
- Once cold and firm, unwrap and slice the rolls into bite-sized pinwheels.
- Arrange the cut pinwheels on a platter and garnish with freshly chopped parsley for a beautiful presentation before serving.
Notes
These pinwheels can be prepped a day in advance and stored in the fridge until ready to serve. Leftovers can be kept wrapped tightly in plastic wrap in the refrigerator for up to 3 days, or frozen for about a month. Thaw in the fridge before serving. For added flavor, enhance the cream cheese mixture with a pinch of cinnamon or nutmeg.