Cranberry and Walnut Pinwheels – My most asked for and loved Holiday cookie-dessert! Pie dough wrapped around a rich cranberry & walnut filling.
My car thermometer reads 15 degrees. People, it’s 15 degrees! That’s without the windchill! I don’t want to go anywhere. Why must I have responsibilities outside my home?
Which brings me to my next point.
Stay at Home Moms should be just that – stay at home Moms. That means; others should pick up the groceries, others should drive the kids to preschool, others should clean the driveway, etc… Catch my drift? (I hope my husband is reading this)
Holding onto my hot coffee mug all day long would be seriously ideal. I would switch it up around 3:00 and pour some hot tea. Green, chamomille, lemon…whatever I can find. I just want to stay warm.
But, looking on the bright side, the day is getting longer, and with every day that passes, summer gets closer! YES! Then I will be crying to you about how hot it is out there, and how I don’t want to go outside because I am going to melt. 😛
So, are you still working on your Super Bowl Menu? I noticed that my menu was missing a couple of desserts! All these appetizers are fine, but we need a bit of sugar, too.
I pulled this cranberry pinwheels dessert recipe out of my Recipe Archive that I have saved on my desktop computer. (Yes, I still have one of those computers. No, I don’t use it… it just sits there, collecting dust. And recipes.)
These little pinwheels made their appearance months ago during an event for a dear friend of ours; we loved them, we ate them, and then I never made them again. I do that quite often, especially since I started blogging. When you have a blog, you can’t make the same thing twice. There’s always something new being added to your table because you need new material for your blog.
I was glad to see that I had never posted a recipe for these little treats because I really wanted to eat a few of them, again.
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!
- 1 cup dried cranberries
- 1 cup chopped walnuts
- ½ cup sugar
- zest of 1 orange
- 2 refrigerated pie crusts (I use Pillsbury Pie Crust)
- 2 tablespoons butter, melted
- 1 whole egg
- 2 tablespoons water
- Preheat oven to 400.
- Line a baking sheet with parchment paper and set aside.
- Place the cranberries, walnuts, sugar, and zest in a mixing bowl; mix until thoroughly combined.
- On a lightly floured surface roll out the pie crusts into two squares.
- Generously brush the pie crusts with the melted butter.
- Spread the cranberry filling on top of the pie crusts.
- Roll each pie crust into a log.
- Pinch the edges to seal.
- Combine the egg and water in a small bowl and beat until well blended.
- Brush each log with the egg mixture.
- Carefully cut each log into 10 slices.
- Place the slices, cut side up, on the prepared baking sheet, 1 inch apart.
- Bake for 12 to 15 minutes, or until golden brown.
- Place pinwheels on a cooling rack.
- Spread a teaspoon, or more, of the honey on each pinwheel.
- Let cool before serving.