Cranberry Orange Pinwheels
Swirl into the holiday spirit with these irresistible Cranberry Orange Pinwheels, a festive twist on classic pastry bites! Featuring a tender cream cheese and sour cream dough, these cookies are filled with a vibrant medley of finely chopped dried cranberries, sweet brown sugar, freshly grated orange zest, and a hint of warm cinnamon. Rolled into delicate spirals and baked to golden perfection, these pinwheels are as visually striking as they are delicious. Perfect for holiday gatherings or as a sweet treat to savor with your afternoon tea, this recipe combines citrusy brightness with fruity tartness for a flavor that’s simply unforgettable. Ready in just over an hour, these easy-to-make cookies are an elegant addition to any dessert table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, cold and cubed
- 4 ounces Cream cheese, softened
- 3 tablespoons Sour cream
- 1 cup Dried cranberries, finely chopped
- 0.25 cups Brown sugar, packed
- 1 tablespoons Orange zest
- 0.5 teaspoons Ground cinnamon
- 1 unit Egg, beaten (for egg wash)
Instructions
In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the cream cheese and sour cream to the flour mixture. Mix until a soft dough forms.
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, prepare the filling by combining the chopped dried cranberries, brown sugar, orange zest, and cinnamon in a small bowl. Mix well and set aside.
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the chilled dough into a 10x10-inch square.
Evenly spread half of the cranberry-orange filling over the rolled dough, leaving a small border around the edges.
Starting at one edge, tightly roll up the dough into a log. Repeat with the second portion of dough and remaining filling.
Use a serrated knife to carefully slice each log into 1/4-inch thick pinwheels. Place the pinwheels onto the prepared baking sheets, leaving about 1 inch of space between each.
Brush the tops of the pinwheels with the beaten egg to create a golden, shiny finish.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and let the pinwheels cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your cranberry orange pinwheels as a festive snack or delightful dessert!
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 10.2 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 26 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.
