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Cranberry-orange cream cheese pinwheels with pecans on a platter

Cranberry-Orange Cream Cheese Pinwheels with Pecans

These quick-to-make pinwheels feature a creamy orange-infused spread, sweet-tart cranberries, and crunchy pecans, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 50 minutes
Servings: 12 pinwheels
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Cream Cheese Spread
  • 8 oz cream cheese, softened to room temperature
  • 1/3 cup powdered sugar adjust for sweetness
  • 1 tsp vanilla extract
  • 1 tbsp zest of 1 large orange about 1 tbsp
  • 2 tbsp fresh orange juice
  • 1/2 cup dried cranberries, roughly chopped or fresh finely chopped if preferred
  • 1/3 cup chopped toasted pecans
  • 1/4 cup finely chopped green onions or chives optional — for a savory edge
  • 1 pack flour tortillas (8 oz / ~225 g) large burrito-size, works best
  • 1/4 tsp kosher salt
  • 1 optional garnish: extra orange zest, whole pecan halves, or a drizzle of honey

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Spread pecans on a small baking sheet and toast for 6–8 minutes, shaking halfway until fragrant. Let cool and chop.
  3. In a bowl, beat the softened cream cheese, powdered sugar, vanilla, orange zest, orange juice, and salt until smooth and spreadable.
  4. Stir in half the chopped cranberries and half the pecans. If using chives or green onions, fold them in.
Assembly
  1. Lay out a tortilla on a clean surface. Spread an even layer of the cream cheese mixture across the entire tortilla, leaving a tiny border around the edge.
  2. Roll the tortilla tightly from one edge into a log, pressing gently as you go.
  3. Wrap the log in plastic wrap and chill in the fridge for at least 30 minutes.
  4. Slice into 1/2- to 3/4-inch rounds with a sharp knife.
  5. Arrange on a platter with extra orange zest and remaining cranberries and pecans sprinkled on top.
Serving
  1. Serve the pinwheels within a couple of hours of slicing or keep covered in the fridge for up to 24 hours.

Notes

For a tangier spread, swap 2 tbsp of cream cheese for 2 tbsp of mascarpone or ricotta. The recipe can be adapted with whole-wheat or spinach tortillas for color and flavor.