Christmas Walnut Raisin Pinwheels
Delight in the festive charm of **Christmas Walnut Raisin Pinwheels**, a holiday treat bursting with cozy flavors and flaky layers. These buttery pinwheels combine a tender cream cheese pastry with a sweet, nutty filling made from chopped walnuts, plump raisins, brown sugar, and a dash of cinnamon. Rolled into perfect spirals and brushed with an egg wash for a golden finish, these cookies bake to perfection in just 15 minutes. Ideal for holiday gatherings or as edible gifts, these pinwheels are easy to prepare ahead, with dough that can be chilled or frozen until ready to use. Serve them alongside hot cocoa or mulled wine for a truly festive experience that will fill your home with the warm aroma of Christmas cheer.
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Recipe Information
Ingredients
- 280 grams all-purpose flour
- 170 grams unsalted butter
- 225 grams cream cheese
- 100 grams granulated sugar
- 80 grams brown sugar
- 120 grams walnuts
- 120 grams raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 large egg
- 15 ml milk
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold unsalted butter and cream cheese, cutting them into the flour using a pastry blender or two forks until the mixture resembles coarse crumbs.
Form the dough into a ball and divide it into two equal halves. Flatten each half into a disc, wrap tightly with plastic wrap, and refrigerate for at least 1 hour or overnight.
While the dough chills, prepare the filling. Finely chop walnuts and raisins. In a medium bowl, mix together the walnuts, raisins, brown sugar, ground cinnamon, and vanilla extract until well combined.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out each disc of dough into a rectangle approximately 12x8 inches (30x20 cm) in size.
Evenly spread half the walnut-raisin filling mixture over each rectangle, leaving a 1/2-inch (1 cm) border around the edges.
Starting from the long side, tightly roll up each rectangle into a log. Wrap the logs in plastic wrap and chill them in the freezer for 20 minutes to make slicing easier.
Remove the logs from the freezer and use a sharp knife to slice them into 1/2-inch (1.25 cm) thick rounds. Arrange the slices on the prepared baking sheets, spaced about 2 inches (5 cm) apart.
In a small bowl, whisk the egg with the milk to create an egg wash. Brush the tops of the pinwheels lightly with the egg wash.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the pinwheels to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the Christmas Walnut Raisin Pinwheels on a festive plate, and enjoy their flaky, buttery goodness with friends and family!
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 11.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
