Easy Cranberry Walnut Swirls Recipe

If you’re like me, you know that some recipes just have a way of disappearing as fast as you make them. These cranberry walnut pinwheels are exactly that. I first came across a similar recipe at a little bakery during a trip upstate—it was love at first bite. The combination of sweet-tart cranberries, crunchy walnuts, and buttery, flaky dough just sings. I always do this when I want something special but don’t want to spend hours in the kitchen. These pinwheels are a lifesaver on busy weeknights or when I’ve got friends dropping by unexpectedly. And honestly, my kids ask for these all the time—they call them “festive swirls,” which makes me smile every time. What I love most about them is how versatile they are; you can tweak the fillings, add a drizzle of icing, or skip the nuts altogether if someone’s got allergies. Each time I make them, I feel like I’m sharing a little piece of comfort and sweetness—they’re like a warm hug wrapped in puff pastry. Ready to dive into the recipe? Let’s do this!

What are Cranberry Walnut pinwheels?

Think of cranberry walnut pinwheels as elegant, swirled pastries that combine a flaky pastry with a tangy, sweet fruit filling and crunchy nuts. They’re essentially rolled-up pastries sliced into individual rounds, revealing beautiful spiral patterns inside. The name “pinwheels” comes from that charming, spinning design—imagine a little windmill on a plate. This dish is a bit of a cross between a breakfast treat, a fancy appetizer, or even a festive dessert, depending on how you serve it. The idea is simple: you’re taking a pliable dough, spreading a flavorful filling across it, rolling it up tight, and slicing it into rounds before baking until golden and irresistible. Think of it as a swirl of holiday cheer or an everyday indulgence—you can make them ahead, enjoy warm or at room temperature. They’re friendly enough for beginner bakers but *special* enough to impress guests. Basically, these pinwheels are a classic that never goes out of style—and once you try them, trust me, they’ll become a staple in your baking rotation.

Why you’ll love this recipe?

Honestly, what I love most about these cranberry walnut pinwheels is how everything just comes together effortlessly. The flavor profile is a delightful mix of tart cranberries, sweet honey or sugar, and the nutty crunch of walnuts—there’s a little something for everyone. The best part? They’re surprisingly easy to make. I always tell friends, “If you can roll dough and spread filling, you’re already halfway there!” Plus, the ingredients are budget-friendly; cranberries and walnuts are staples in my pantry—and if you’re not a fan of walnuts, pecans or almonds work perfectly too. These pinwheels are super versatile—serve them warm with a drizzle of icing or dusted with powdered sugar, or breakfast-style with a smear of cream cheese. They’re fantastic as an appetizer on a fancy cheese board or as part of a holiday brunch. What I especially love is that they aren’t overly sweet, so they balance beautifully with a cup of coffee or tea. These are the kind of treats my family asks for repeatedly—they truly feel like homemade magic, and I promise, once you get the hang of rolling and slicing, you’ll be making them in your sleep!

How do I make Cranberry Walnut pinwheels?

Quick Overview

This recipe is all about fuss-free, layered goodness. You start by preparing a buttery, tender dough—either homemade or store-bought pastry works fine. While the dough chills, you quickly toss together a tangy cranberry filling with a touch of sweetness, plus chopped walnuts for crunch. Roll out the dough, spread your filling evenly, then carefully roll it up into a log. Slice into rounds, place on a baking sheet, and bake until flakey and golden. In just about 30-40 minutes, you’ll have perfect little pinwheels with that irresistible swirl pattern. I love how flexible it is—whether you make it from scratch or cheat a little with store-bought puff pastry, it’s always a hit. Plus, the aroma that fills the house as they bake is pure magic, like cinnamon and fruit swirling together in a warm hug. Trust me on this one, a batch of these will disappear faster than you can say ‘holiday brunch!’

Ingredients

For the Main Batter (Dough):
– 1 sheet of store-bought puff pastry or homemade flaky dough (thawed if frozen)
– 1 egg (for egg wash, optional but gives a beautiful shine)
– A pinch of salt (if making from scratch)

For the Filling:
– 1 cup fresh or frozen cranberries (thawed if frozen)
– 1/4 cup sugar or honey (adjust based on sweetness preference)
– 1/4 teaspoon orange zest (optional but adds a lovely zing)
– 1/2 cup chopped walnuts (or pecans/almonds for variety)
– 1 tablespoon lemon juice (brightens the filling)

For the Glaze or Icing:
– Powdered sugar mixed with a little milk or lemon juice (for drizzle)
– Honey or maple syrup (drizzle option)
– Extra chopped nuts for topping (optional)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat—trust me, this makes cleanup a breeze and keeps the pinwheels from sticking. If you’re using store-bought puff pastry, let it sit at room temperature for about 10 minutes so it’s easier to roll. If you’re feeling extra fancy, lightly flour your work surface to prevent sticking.

Step 2: Mix Dry Ingredients

If you’re making your own dough, combine the flour, a pinch of salt, and cold butter until crumbly. Add cold water little by little until it just comes together into a dough. Wrap it in plastic and chill for about 15-20 minutes. Using pre-made pastry? Skip ahead! Remember, chilled dough is much easier to handle—think of it as giving you control over that perfect flaky layer.

Step 3: Mix Wet Ingredients

For the filling, toss cranberries with sugar, orange zest, lemon juice, and a pinch of salt if needed. Set aside while you prepare your dough. The tart cranberries will give that lovely zing, balancing the sweetness and richness of the dough. If using frozen cranberries, make sure to pat them dry so the filling isn’t too watery.

Step 4: Combine

Roll out your dough into a rectangle roughly 12×8 inches. Spread the cranberry mixture evenly across the surface, leaving a small border around the edges. Sprinkle chopped walnuts over the top. Be gentle but even—this is where your swirl magic will happen. If you want a more boozy touch, add a splash of Grand Marnier or orange liqueur to the filling—it’s a game changer.

Step 5: Prepare Filling

Once everything is spread out, carefully roll the dough from the longer side into a tight cylinder. Use your hands or a rolling pin to make sure it’s snug. Wrap the rolled dough in plastic wrap and pop it in the fridge for 10-15 minutes—it helps the filling set and makes slicing easier.

Step 6: Layer & Swirl

Remove the dough from the fridge and cut into 1/2-inch slices with a sharp knife. Place each slice cut side up on your prepared baking sheet, spacing them about 1-2 inches apart. If you want a prettier swirl, you can gently press the slices down a little; this also helps them bake evenly. Brush the tops with a beaten egg if you want a shiny, golden finish.

Step 7: Bake

Bake for about 20-25 minutes, or until the pinwheels are puffed and golden around the edges. Keep an eye on them after 20 minutes—baking times can vary depending on your oven and whether you use homemade or store-bought pastry. Once done, remove from the oven and let them rest for about 5 minutes; they’ll be very hot, and that little cool-down makes slicing safer and easier.

Step 8: Cool & Glaze

If you’re adding a glaze, mix powdered sugar with a splash of milk or lemon juice until smooth. Drizzle over the warm pinwheels with a spoon or piping bag for a lovely decorative touch. You can also sprinkle extra chopped walnuts or cranberries on top for a festive finish. These are best enjoyed warm or at room temperature, but they also keep well for a few hours—perfect for making ahead.

Step 9: Slice & Serve

Use a serrated knife for clean slices, and serve these cozy pinwheels on a pretty platter. They’re stunning on a brunch table or as a snack with your favorite hot beverage. My kids love to pick out the most golden ones, and I love how the layers showcase that gorgeous swirl of fruit and nuts—like a little edible work of art.

What to Serve It With

These cranberry walnut pinwheels are so versatile, I could talk about the endless ways to serve them. For breakfast, I love pairing them with a strong cup of coffee or tea—something robust like a dark roast or even a cinnamon-spiced chai. The crispy exterior and tart filling make them a perfect morning pick-me-up, especially with a smear of cream cheese for extra richness.

On the brunch table, serve them alongside fresh fruit, a cheese platter, or even a simple green salad with a tangy vinaigrette. They’re festive enough for holiday brunches or a casual weekend gathering. I’ve made these for Christmas mornings, and they always disappear before I even get a chance to putter around the kitchen!

As a dessert, these pinwheels shine—warm, drizzled with icing or honey, with a scoop of vanilla ice cream or mascarpone on the side. My friends always comment on how elegant they look, yet they’re so easy to pull off. For a cozy snack, I like to warm them slightly and serve with a dollop of whipped cream or yogurt. These are also fantastic for picnics—just pack them in an airtight container, and they’ll stay delicious for a few hours.

Top Tips for Perfecting Your Cranberry Walnut Pinwheels

Here are some secrets I’ve learned over the years—and trust me, these small tips make all the difference.

• Zucchini Prep: While zucchini isn’t part of this recipe, if you want to sneak in some shredded zucchini in your pastry dough for extra moisture, make sure to drain and squeeze out excess water first—no soggy pinwheels here!
• Mixing Advice: When preparing your cranberry filling, avoid over-mixing. You want the cranberries to stay somewhat whole for that bursts of flavor with each bite. Too much stirring can turn them into mush, and that’s not what we’re after.
• Swirl Customization: Try swirling the slices slightly as you place them on the baking sheet for a prettier spiral. You can also layer the filling more generously for an extra fruity punch, but beware—it may affect how the pinwheels bake and puff up.
• Ingredient Swaps: No walnuts? Pecans or sliced almonds work beautifully. Want to cut down on sugar? Use honey or maple syrup in the filling, and add a touch of vanilla extract for depth.
• Baking Tips: Rotate your baking sheet halfway through to ensure even browning. Oven hot spots can cause some pinwheels to brown faster—think of it as giving them a fair chance at that perfect golden crust.
• Glaze Variations: For a richer glaze, add a splash of cream cheese to your powdered sugar mixture. Or, sprinkle some cinnamon sugar on top before baking for a sweet-spiced twist. The key is balancing flavor and visuals—don’t be afraid to experiment!

One thing I’ve learned is to watch your first batch like a hawk. If they’re browning too quickly, lower the oven temp slightly or shift the rack down. Every oven is different, and once you find that sweet spot, you’ll nail the perfect bake every time.

Storing and Reheating Tips

If you have leftovers (which is rare in my house!), these pinwheels store pretty nicely. Keep them in an airtight container at room temperature if you’ll be eating within a day—just cover with a clean towel or plastic wrap. For longer storage, pop them in the refrigerator for up to 3 days. Just reheating in the oven at 350°F for about 8-10 minutes restores their crunch and warmth. You can also freeze them—wrap tightly in plastic wrap and foil, then defrost at room temperature before reheating. I’ve done this countless times before holiday brunches or when I want a quick, cozy snack. And if you’re worried about the glaze getting soggy, hold off on adding it until just before serving or delicately re-glaze after reheating. Trust me, these little tips keep them tasting fresh and flaky—almost as good as the day you baked them.

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cranberry walnut pinwheels

A delightful holiday treat featuring flaky pastry filled with cranberries and walnuts, rolled into beautiful pinwheels.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 cup dried cranberries
• 1 cup finely chopped walnuts
• 0.5 cup granulated sugar
• 1 zest large orange
• 2 refrigerated pie crusts Pillsbury Pie Crust
• 2 tablespoons melted butter
• 1 large egg
• 2 tablespoons water
• 1 tablespoon honey

Instructions

 

Preparation Steps

• Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
• Place cranberries, walnuts, sugar, and orange zest in a bowl; mix thoroughly.
• Roll out the pie dough into two squares on a floured surface. Brush with melted butter.
• Spread cranberry filling over the dough, pressing down lightly.
• Roll each square into a log, pinch edges to seal, and freeze for 20 minutes.
• Beat egg with water and brush over frozen logs.
• Slice logs into 10 pieces each, then place on baking sheet.
• Bake for 11 to 14 minutes until golden brown.
• Drizzle honey over warm pinwheels and cool before serving.

Notes

A perfect festive treat for holiday gatherings.