Cranberry and Walnut Pinwheels

HOW TO MAKE CRANBERRY AND WALNUT PINWHEELS

My Cranberry Walnut Pinwheels are incredibly easy to make. They come together in minutes, and they are kid-friendly. If you have little hands that want to help, by all means, let them. It’s good practice for later on when you want to kick up your feet and make your kids put dinner together and wash the dishes… 😉

I also have to tell you that this is probably the only time that I will reach for the store bought pie crust, but that is only because the two homemade pie crusts I tried in this recipe, did not work out. The dough was too crumbly and my pinwheels looked like blooming flowers. They were cute, but crumbly.

I used cranberries and walnuts for this recipe, but you can obviously use whatever filling you want. I was thinking of doing a blueberry/lemon/pecan filling next time… that sounds really good, doesn’t it? Or a hazelnut, chocolate chip, apricot filling? That sounds even better!

Print Recipe
Cranberry and Walnut Pinwheels
Cranberry and Walnut Pinwheels - My most asked for and loved Holiday cookie-dessert! Pie dough wrapped around a rich cranberry & walnut filling.
Prep Time 15 mins
Cook Time 15 mins
Passive Time 30 mins
Servings
Ingredients
Prep Time 15 mins
Cook Time 15 mins
Passive Time 30 mins
Servings
Ingredients
Instructions
  1. Preheat oven to 400. Line a baking sheet with parchment paper and set aside.
  2. Place the cranberries, walnuts, sugar, and zest in a mixing bowl; mix until thoroughly combined.
  3. On a lightly floured surface roll out the pie crusts into two squares. Generously brush the pie crusts with the melted butter.
  4. Spread the cranberry filling on top of the pie crusts. Roll each pie crust into a log.
  5. Pinch the edges to seal. Combine the egg and water in a small bowl and beat until well blended.
  6. Brush each log with the egg mixture. Carefully cut each log into 10 slices.
  7. Place the slices, cut side up, on the prepared baking sheet, 1 inch apart. Bake for 12 to 15 minutes, or until golden brown.
  8. Place pinwheels on a cooling rack. Spread a teaspoon, or more, of the honey on each pinwheel. Let cool before serving.
Recipe Notes

If you're having issues with slicing the log because the dough is too soft, put it in the freezer for about 10 to 15 minutes before cutting. Adapted from Pillsbury

WW SmartPoints: 7

SimilikiT1

Leave a Reply

Your email address will not be published. Required fields are marked *