Cranberry Nut Swirls
Transform your holiday baking with these irresistible Cranberry Nut Swirls, a delightful blend of buttery cream cheese pastry and a sweet, spiced filling. Each spiral is infused with tart dried cranberries, crunchy pecans or walnuts, warm cinnamon, and a touch of brown sugar, creating the perfect balance of flavors and textures. The chilled dough, made with cream cheese and cubed butter, ensures a tender, flaky base, while a golden egg wash adds a gorgeous finish. Perfect for cookie trays, gift-giving, or festive gatherings, these swirls are as beautiful as they are delicious. Easy to prepare ahead and bake in just 20 minutes, this recipe will become a holiday favorite in no time.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter, chilled and cubed
- 8 oz Cream cheese, softened
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 cup Dried cranberries, chopped
- 0.75 cup Pecans or walnuts, finely chopped
- 0.5 cup Light brown sugar
- 1 teaspoon Ground cinnamon
- 1 piece Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Using a pastry cutter or your fingertips, cut the chilled butter into the flour mixture until the texture resembles coarse crumbs.
Add the softened cream cheese to the mixture and knead gently until a smooth dough forms.
Divide the dough into two equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
In a separate bowl, combine the chopped cranberries, pecans or walnuts, brown sugar, and ground cinnamon. Mix well and set aside.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the chilled dough into a 12x8-inch rectangle.
Evenly spread half of the cranberry-nut mixture over the dough, leaving a 1/2-inch border around the edges.
Starting from the long side, tightly roll up the dough into a log. Pinch the seams to seal.
Repeat with the second portion of dough and remaining filling.
Slice each log into 1/2-inch thick rounds and arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
Brush the tops of the swirls with the beaten egg to ensure a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the swirls are lightly golden and puffed.
Allow the swirls to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 12.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 52 mg | 1% | |
*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.
