Cranberry Pecan Pinwheels Recipe – Easy Holiday Party Appetizer

The first time I pulled a tray of cranberry pecan pinwheels from the oven, the buttery aroma mingled with tart-sweet cranberries and toasted nuts was almost too much to resist. You know those holiday moments where you want something that looks fancy but secretly took you less than 30 minutes to make? That’s exactly why I keep this recipe on standby. Whenever friends drop by during the holidays, or I need to bring a crowd-pleaser to a potluck, these cranberry pecan pinwheels always come to the rescue. There’s something about the swirl of ruby cranberries, crunchy pecans, and creamy cheese wrapped in golden pastry that makes everyone reach for seconds.

Honestly, I stumbled on this recipe years ago when I needed a last-minute appetizer for Thanksgiving. I had a pack of puff pastry, some leftover dried cranberries, and a handful of pecans. After a little tinkering (and not-so-graceful rolling attempts), these pinwheels were born. Since then, I’ve tweaked the filling, tried different cheeses, and even made a gluten-free version. They never fail to disappear in a flash—kids, adults, and even picky eaters are hooked after one bite. If you’re looking for a holiday treat that’s festive, easy, and genuinely irresistible, this cranberry pecan pinwheels recipe should be at the top of your list.

I’ve tested these pinwheels more times than I can count—enough to know every shortcut and pitfall. Whether you need a make-ahead party snack, a sweet-savory brunch bite, or a new holiday baking tradition, cranberry pecan pinwheels hit all the marks. They’re a perfect blend of convenience and comfort. Let’s roll up our sleeves and get baking!

Why You’ll Love This Cranberry Pecan Pinwheels Recipe

After baking batch after batch of these cranberry pecan pinwheels for family gatherings, holiday brunches, and even as a quick weekday treat, I’ve got a pretty good handle on what makes them stand out. Here’s why this recipe never lets me down—and why I think you’ll love it, too:

• Quick & Easy: From fridge to oven in under 30 minutes—no fancy steps, no fuss. Perfect for last-minute entertaining or when you need a holiday appetizer in a hurry.
• Simple Ingredients: Puff pastry, cranberries, pecans, a little cream cheese, and a touch of sweetness. Nothing weird, nothing hard to find—most of this stuff is probably already in your kitchen.
• Festive & Pretty: The swirled pinwheel shape, pops of red cranberries, and golden pastry make these a showstopper on any platter. They look like you spent hours (but you didn’t—shh!).
• Crowd-Pleaser: Sweet, tangy, creamy, and crunchy all at once. Everyone—from toddlers to grandparents—has asked for the recipe after trying these at my house.
• Perfect for Holidays & Parties: Great for Christmas, Thanksgiving, New Year’s Eve, or even just a cozy winter brunch. They’re easy to make ahead and travel well.
• Customizable: I’ve tried swapping in walnuts, adding orange zest, or making them with goat cheese. The base recipe is super flexible, so you can make it your own.

What really sets this cranberry pecan pinwheels recipe apart is the balance. The tangy cranberries cut through the richness of the cheese and nuts, while the pastry stays crispy and light. And the swirl technique? It’s simple, but gets you that perfect pinwheel every time (no soggy bottoms or uneven layers). It’s the little details—like lightly toasting the pecans or using a rolling pin to get the pastry just right—that make these pinwheels a step above the rest. If you want a recipe that brings a little magic to the table without any stress, this is it.

Plus, let’s face it, when you bite into that first warm pinwheel and get the burst of cranberry with the creamy, nutty filling, you’ll understand why this recipe has become my go-to for every holiday gathering. It’s comfort food with a festive twist—easy, impressive, and totally delicious.

What Ingredients You Will Need

This cranberry pecan pinwheels recipe keeps things delightfully simple. You won’t need any hard-to-find specialty items—just a handful of familiar ingredients that deliver incredible flavor and texture. Here’s everything you’ll need for bakery-worthy pinwheels at home:

• Puff Pastry Sheets (1 package, about 450g/16 oz, thawed) – I usually go with Pepperidge Farm, but any good-quality frozen puff pastry works. Thaw in the fridge overnight for best results.
• Cream Cheese (4 oz/115g, softened) – Full-fat makes for the creamiest filling, but you can use light or even dairy-free if you like. Just make sure it’s soft enough to spread easily.
• Dried Cranberries (1/2 cup/60g, roughly chopped) – I look for plump, unsweetened ones when possible. If yours seem dry, soak them in hot water for 5 minutes and pat dry.
• Pecans (1/2 cup/60g, toasted and chopped) – Toasting really brings out the flavor. You can use walnuts if that’s what you have, but pecans add a lovely buttery crunch.
• Brown Sugar (2 tablespoons/24g) – Adds just the right amount of caramel sweetness. You could use coconut sugar or maple sugar for a twist.
• Orange Zest (zest of 1 orange) – Totally optional, but it adds a pop of festive citrus that brightens the whole filling. Fresh is best here.
• Ground Cinnamon (1/2 teaspoon) – For warmth and depth. I sometimes swap in pumpkin pie spice for a cozy holiday vibe.
• Egg (1, beaten with 1 tablespoon water) – For the egg wash, which gives your pinwheels that gorgeous golden shine.
• Pinch of Salt – Just a little brings out all the flavors.

Ingredient Tips:

• Puff Pastry: If you’re using pre-rolled sheets, you’re good to go. Otherwise, roll out a block to about 10×12 inches (25×30 cm) for best results. Keep it cold until ready to fill.
• Cranberries: In a pinch, you can swap in dried cherries or even chopped dried apricots. For a less sweet version, go for tart, unsweetened cranberries.
• Pecans: Allergic to nuts? Toasted sunflower seeds are a great crunchy option. Or leave them out if you prefer nut-free.
• Cream Cheese: Goat cheese or a dairy-free alternative works great if you’re looking for a tangier or vegan version.
• Optional Add-Ins: I sometimes add a tablespoon of honey or maple syrup for extra sweetness, or a handful of mini chocolate chips for a dessert twist.

You really can’t go wrong with this combo. Most of these are pantry and fridge staples—no special grocery run required. And if you’re feeling creative, play around with the filling! The base cranberry pecan pinwheels recipe is super forgiving.

Equipment Needed

Good news—these cranberry pecan pinwheels don’t require a fancy kitchen setup. Here’s what you’ll need to make prep a breeze:

• Baking Sheet – A standard rimmed sheet pan works perfectly. If you have a nonstick one, even better (less sticking, less cleanup).
• Parchment Paper or Silicone Baking Mat – For easy release and no burnt bottoms. Parchment is my go-to, but a reusable mat works, too.
• Rolling Pin – Only needed if your puff pastry isn’t pre-rolled. I’ve used a clean wine bottle in a pinch—works just fine!
• Sharp Knife or Pizza Cutter – For slicing the rolled log into even pinwheels. I find a serrated knife works best for a clean cut.
• Mixing Bowl – For combining the filling ingredients. Any medium-sized bowl does the trick.
• Small Bowl – For the egg wash.
• Zester or Microplane – If you’re adding orange zest (highly recommended!).
• Measuring Cups & Spoons – For exact measurements. Honestly, I eyeball the pecans sometimes, but measuring keeps things consistent.
• Pastry Brush – For brushing on the egg wash. If you don’t have one, the back of a spoon or even your fingers can work in a pinch (just a bit messier).

If you bake a lot, investing in a sturdy baking sheet and a microplane for zesting makes life easier. I’ve used the same set for years—just give them a good wash and they’ll last forever. For budget-friendly options, dollar store mixing bowls and a basic rolling pin get the job done without breaking the bank. No need for specialty gadgets here—simplicity wins!

How to Make Cranberry Pecan Pinwheels

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or a silicone baking mat.
   
   Tip: Puff pastry bakes best on the middle rack for even browning.
2. Make the Filling: In your mixing bowl, combine 4 oz (115g) softened cream cheese, 1/2 cup (60g) chopped dried cranberries, 1/2 cup (60g) toasted chopped pecans, 2 tbsp (24g) brown sugar, zest of 1 orange (if using), 1/2 tsp cinnamon, and a pinch of salt. Stir until well mixed and spreadable.
   
   If your cream cheese is still cold, zap it in the microwave for 10-15 seconds (not too long or it’ll melt!).
3. Prepare the Puff Pastry: Unfold your thawed puff pastry on a lightly floured surface. If it’s a block, roll out to 10×12 inches (25×30 cm).
   
   The pastry should be cold but pliable—not sticky or stiff. If it’s too warm, pop it in the fridge for 5 minutes.
4. Spread the Filling: Using a spatula or the back of a spoon, spread the cream cheese mixture evenly over the pastry, leaving a 1/2-inch (1 cm) border along one long edge.
   
   This border helps the pinwheels seal when you roll them up—trust me, it saves you from sticky messes.
5. Roll It Up: Starting from the opposite long edge, carefully roll up the pastry into a tight log. Gently press the seam to seal.
   
   Hint: If it’s sticky, use a bit of flour on your hands. If the log feels soft, chill it for 10 minutes before slicing.
6. Slice the Pinwheels: With a sharp serrated knife or pizza cutter, slice the log into 1/2-inch (1.25 cm) thick rounds. You should get about 16-20 pinwheels, depending on your roll.
   
   Wipe your knife between cuts for cleaner slices.
7. Arrange & Brush: Place pinwheels cut-side up on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. In a small bowl, beat 1 egg with 1 tbsp water, then brush the tops of each pinwheel with the egg wash.
   
   This gives them a beautiful shine and helps them brown evenly.
8. Bake: Bake for 15-18 minutes, or until golden brown and puffed. Rotate the pan halfway through baking for even color.
   
   Watch closely at the end—they can go from golden to overdone quickly!
9. Cool & Serve: Let pinwheels cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
   
   They’re at their absolute best just slightly warm—the filling is creamy and the pastry is crisp.

Troubleshooting: If your pinwheels unroll during baking, the pastry was probably too warm or rolled too loosely. Just press the edges back together while they’re hot, and nobody will know. If you see excess liquid on the tray, it’s just from the cranberries or cheese—scoop them up and spoon over the top!

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks that make these cranberry pecan pinwheels even better—plus a couple of mistakes I’ve learned the hard way!

• Keep Pastry Cold: Cold pastry puffs up best and gives you those gorgeous flaky layers. If it gets too soft, pop everything back in the fridge for 10 minutes before slicing or baking.
• Don’t Overfill: Trust me, I’ve been tempted to stuff these full—but too much filling makes them hard to slice and bake evenly. A thin, even layer is best for neat swirls.
• Use a Serrated Knife: For clean, non-squished slices, a sharp serrated knife is your friend. Gently saw back and forth instead of pressing straight down.
• Toast Your Pecans: This isn’t optional! Toasting really brings out their flavor and keeps them from getting soggy in the filling. Just 5-7 minutes in a 350°F (180°C) oven does the trick.
• Egg Wash for Shine: Don’t skip it! The egg wash gives your pinwheels a beautiful golden color and keeps the pastry from drying out.
• Chill Before Slicing: If your roll feels soft or sticky, a quick chill in the freezer (10 minutes) firms it up for perfect pinwheels.
• Rotate the Pan: Ovens have hot spots. Rotating the pan halfway through baking ensures even browning—no burnt edges here.
• Batch Baking: If you’re doubling the recipe, bake one tray at a time for the best rise and color. Too many trays crowd the oven and can lead to soggy pinwheels.

One last thing—don’t stress about perfection. Even if a few pinwheels look a little wonky, they’ll still taste amazing. The first time I made these, half of them looked like abstract art, but they were devoured in seconds anyway!

Variations & Adaptations

One of my favorite things about cranberry pecan pinwheels is how easy they are to customize. Here are some fun ways to switch things up, plus a few swaps for special diets:

• Savory Twist: Omit the brown sugar and add 1/4 cup (30g) crumbled goat cheese or blue cheese to the filling. Sprinkle with chopped fresh rosemary for an herby, tangy bite.
• Gluten-Free Option: Use a gluten-free puff pastry (like Schär or Jus-Rol if you can find it). The texture is slightly different but still delicious—just be extra gentle when rolling.
• Vegan Version: Swap cream cheese for your favorite plant-based alternative and use vegan puff pastry (many are naturally dairy-free, but double-check labels). Brush with almond milk instead of egg wash.
• Fruit Swap: Try dried cherries, apricots, or even chopped figs instead of cranberries for a new flavor profile.
• Nut-Free: Use toasted pumpkin or sunflower seeds, or simply leave out the nuts if allergies are a concern.
• Extra Sweet: Sprinkle mini chocolate chips over the filling for a dessert-style pinwheel, or add a drizzle of maple glaze after baking.

Personally, my family loves the version with a little fresh rosemary and extra orange zest in the filling. It’s like a holiday cheese board rolled up into one bite! Don’t be afraid to experiment—these pinwheels are incredibly forgiving, and you might just discover your own signature version.

Serving & Storage Suggestions

These cranberry pecan pinwheels are best served slightly warm, fresh from the oven—the pastry is flaky, the filling creamy, and the nuts perfectly crunchy. I love arranging them on a festive platter with sprigs of fresh rosemary or orange slices for a pop of color. For brunch, pair with a hot pot of coffee or spiced tea. At parties, they’re fantastic alongside sparkling cider or mulled wine.

To store, let the pinwheels cool completely, then transfer to an airtight container. They’ll keep at room temperature for up to 2 days or in the refrigerator for 4-5 days. For longer storage, freeze in a single layer, then transfer to a zip-top bag—reheat straight from the freezer at 350°F (180°C) for 10-12 minutes, and they’re as good as new!

If you’re making them ahead, you can assemble, slice, and freeze the unbaked pinwheels. Just bake from frozen, adding a few extra minutes to the bake time. Honestly, the flavors deepen and meld overnight, so leftovers (if you have any) are even better the next day!

Nutritional Information & Benefits

Per pinwheel (based on 20 servings): approximately 110 calories, 7g fat, 11g carbohydrates, 2g protein, and 2g sugar. These are estimates and will vary based on your precise ingredients and serving size.

The dried cranberries provide antioxidants and a little fiber, while pecans add healthy fats and a satisfying crunch. Puff pastry is admittedly indulgent, but the small portion size keeps things in balance. For those watching sugar or dairy, you can easily adapt the filling with less sugar or a dairy-free cheese. Allergens to note: contains tree nuts, dairy, and gluten unless you use substitutions as noted above.

I like to think of these cranberry pecan pinwheels as a festive treat—special enough for the holidays, but with wholesome ingredients you can feel good about. Enjoy in moderation and savor every bite!

Conclusion

There’s just something magical about sharing a platter of cranberry pecan pinwheels with friends and family. They’re easy, festive, and so darn tasty—honestly, I make them even when it’s not the holidays, just to relive that cozy, celebratory feeling. Whether you stick with the classic recipe or put your own spin on the filling, these pinwheels are sure to become a new tradition in your kitchen.

Don’t be afraid to experiment and make this recipe your own. Let me know what variations you try—maybe you’ll discover a combo I haven’t even dreamed up yet! If you bake a batch, snap a pic and tag me, or leave a comment below with your favorite twist. Happy baking, and here’s to many sweet, swirly moments ahead!

FAQs About Cranberry Pecan Pinwheels

Can I make cranberry pecan pinwheels ahead of time?

Absolutely! You can assemble and slice the pinwheels, then refrigerate or freeze them before baking. Bake directly from the fridge or freezer, just adding a few extra minutes to the bake time if frozen.

What if I don’t have puff pastry?

You can use crescent roll dough or even pie crust in a pinch, though the texture will be a bit different—still super tasty!

How do I keep the pinwheels from unrolling while baking?

Make sure to roll the pastry tightly and chill the log for 10-15 minutes before slicing if it’s too soft. Press the seam to seal and place pinwheels seam-side down on the baking sheet.

Can I use fresh cranberries instead of dried?

I wouldn’t recommend it—fresh cranberries release too much moisture and can make the pastry soggy. Stick to dried for best results.

What’s the best way to reheat leftovers?

Place leftover pinwheels on a baking sheet and warm in a 350°F (180°C) oven for 5-7 minutes. This keeps them crispy and revives the flavors—way better than the microwave!

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