Low Bush Cranberry Pinwheels Recipes

SIMPLE & DELICIOUS CRANBERRY CREAM CHEESE PINWHEELS

Steps:

• Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
• In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
• Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.

LOW-BUSH CRANBERRY PINWHEELS

Steps:

• Dough: Mix together the flour, baking powder, and salt; set aside. Cream butter and sugar. Add egg, orange peel and vanilla extract to butter mixture. Add flour mixture gradually and mix well. Place dough on plastic wrap and flatten out slightly into a square. Wrap and refrigerate 4-6 hours. Remove dough and roll on a piece of floured wax paper into a 10-inch square. Place on a flat pan and place back in refrigerator and chill. Filling: In mini-blender, or meat grinder, process cranberries and walnuts. Remove and place in a small dish; add grated orange peel. Set aside. Mix brown sugar and canned milk. Spread sugar mixture on Dough, leaving a 1/2-inch space on 2 of the edges. Spread the berry mixture evenly over the sugar mixture. Roll tightly, starting with the plain edge, in a jellyroll fashion. Place the rolled log on plastic wrap; cover and place in the freezer overnight or until you are ready to bake. Remove cookie roll and allow to stand at room temperature for 5 minutes. With serrated knife, cut 1/4-inch slices and place on greased cookie sheet. Bake in oven at 375° for 12-14 minutes. Remove from oven and let cookies set a few minutes before removing.

CRANBERRY CREAM CHEESE PINWHEELS

Steps:

• First heat oven to 375°F Unroll the dough and divide it into 2 rectangles (most store-bought doughs are perforated down the middle). Press together any other perforations to seal them. Using a butter knife, spread the cream cheese evenly over the 2 rectangles, leaving a 1/4- to 1/2-inch border on all sides, then spread the cranberry sauce over the cream cheese. Start at the short side, roll each piece of doug into a log, then cut each log into six 1-inch-wide slices.
• Place the slices on a ungreased cookie sheet and bake for 12 to 15 minutes or until golden brown. Let the pinwheels sit for 5 minutes (to allow the filling to set) before removing them to wire racks. Serve warm.