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Cranberry Pecan Cream Cheese Stuffed Celery Snow Logs appetizer

Cranberry Pecan Cream Cheese Stuffed Celery Snow Logs

A quick, festive appetizer that combines crunchy celery with a creamy filling of cranberries, pecans, and cream cheese, perfect for holiday parties.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 16 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Celery Logs
  • 8 pieces large celery stalks, washed and trimmed to 4–5 inches each
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup dried cranberries, finely chopped
  • 1/2 cup pecans, toasted and finely chopped
  • 2 tablespoons honey, or more to taste
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon (optional) adds warm depth
  • 2 tablespoons finely chopped green onions or chives (optional) for a little savory lift
  • 1/3 cup powdered sugar for 'snow'
  • a pinch kosher salt
  • Crackers or extra celery for serving

Method
 

Preparation
  1. Rinse and dry your celery. Trim off the leafy tops and slice each stalk into 4–5 inch sections.
  2. If any pieces are floppy, use a paper towel to pat them dry.
  3. Toast the pecans in a dry skillet over medium heat for 3–4 minutes, then let them cool and chop finely.
  4. In a medium bowl, beat the softened cream cheese with honey, lemon zest, cinnamon (if using), and a pinch of salt until smooth.
  5. Fold in the chopped dried cranberries, toasted pecans, and green onions.
Assembly
  1. Spoon the cream cheese mixture into a piping bag or a zip-top bag with the corner snipped off.
  2. Fill each celery groove generously, pressing the filling so it’s snug and looks plump.
  3. Press extra chopped pecans and cranberries onto the exposed filling for a festive look.
  4. Just before serving, dust with powdered sugar to create a 'snow' effect.
Serving
  1. Arrange on a platter alongside crackers or extra celery.
  2. These keep well covered in the fridge for up to 24 hours without the powdered sugar.

Notes

For a lighter version, use Neufchâtel or reduced-fat cream cheese. To make nut-free, replace pecans with toasted sunflower seeds.