Serve up these fluffy Cranberry-Walnut-Blue Cheese Pinwheels as an appetizer at your next party for a tangy, nutty bite that everyone will love!
Growing up in the south of Louisiana, I heard plenty of people say that we only experience two seasons in that part of the country: green and brown. For many years, I never really felt winter, so it didn’t feel much different than autumn or early spring. Since moving to Colorado over a decade ago, I have learned to truly enjoy winter, as well as the whole holiday season, in a new way. Case in point: There’s a whole world of holiday party appetizers that I now get excited to make.
My favorite in that appetizer genre is the “pinwheels” category. Send me off to heaven on a floating smoked salmon and cream cheese pinwheel! In fact, I barely wait for a holiday party to bust out the pinwheels; I don’t need much of an excuse to whip up a batch of crescent dough and fill it with tasty goodies.
That’s where these cranberry-walnut-blue cheese pinwheels come in. I love the combination of tart cranberries, sweet honey, and blue cheese next to walnut bits, all nestled together inside of warm, golden crescent dough. Serve these at your next holiday gathering to wow the crowd and get some fabulous compliments. Hope you don’t get tired of hearing, “I don’t even like blue cheese, but this is amazing!”
Festive variations
Don’t get me wrong: I love this combination of flavors. It’s the pungent punch of blue cheese with the unmistakable sharpness of cranberry that does it for me! But you know your taste buds—and your guests’ taste buds—better than I do, and not everyone loves blue cheese like me. So here are some suggestions for swaps that might be a bit more appealing to you!
- Swap blue cheese for feta: Same punch, far less pungent!
- Swap blue cheese for goat cheese: Similar to feta, but with the signature creaminess of goat cheese.
- Swap blue cheese and cranberries for Muenster and chopped apples: Walnuts go just as well with apples, trust me.
How do I store leftovers?
Leftover pinwheels can be transferred to a sealed container or bag and stored in the refrigerator for up to 4 days. You can also freeze them in freezer-safe bags with the air squeezed out for up to 3 months. Simply pull them out and let them thaw in the fridge overnight, and give them a quick warming in the air fryer or toaster oven before serving.
Serving suggestions
These pinwheels were made to be served at parties! They belong in an appetizer spread alongside these beautiful Boursin-Stuffed Peppers, a tray of classic Smoked Salmon Appetizers, these rich Prosciutto-Wrapped Mozzarella bites, and assorted bite-sized vegetables for the people who insist on eating healthy at holiday parties.
Cranberry-Walnut-Blue Cheese Pinwheels
Ingredients
For The Crescent Dough:
- 3 1/2 cups all-purpose flour
- 1/2 tablespoon sugar
- 1 package instant yeast
- 1/4 tablespoon salt
- 1/2 tablespoon butter room temperature
- 1 cup milk
- 1 egg
For The Filling:
- 3 tablespoons cream cheese room temperature
- 1/2 cup crumbled blue cheese
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1/4 cup walnuts
- 1/4 cup fresh cranberries
Instructions
Make The Crescent Dough:
- Start with the crescent dough. Add flour to the bowl of a stand mixer, then add the sugar, yeast, and salt. Mix well.
- Add the butter, milk, and egg.
- Use the dough hook attachment to mix on low, adding more flour if needed. The dough should not be too wet.
- Knead for 5 minutes until the dough is smooth and springs back when touched. You can also turn out the dough onto a lightly floured surface and use your hands. This will take about 10 minutes.
- Lightly oil a large bowl. Add the dough and cover the bowl with plastic wrap. Let rise for 1 hour or until the dough has doubled in size.
Make The Filling:
- While the dough is rising, make the filling. Add cream cheese to a bowl, and work it with a wooden spoon until smooth. Add blue cheese, honey, salt, pepper, and thyme.
- Stir in the walnuts and cranberries.
Assemble And Bake:
- Preheat the oven to 350℉ and line 2 baking sheets with parchment paper. Punch down the dough and roll it out on a floured surface. Roll to approximately 16×9 inches.
- Spread the cream cheese mixture over the dough.
- Starting on the long side, gently roll the dough into a log. Use a sharp knife to cut the log into 1/2-inch slices.
- Place the pinwheels on the baking sheets about 1 inch apart. Cover loosely with plastic wrap and let rest for 30 minutes.
- Bake in the preheated oven for 15 to 20 minutes, or until the pinwheels are golden brown. Let cool for 5 minutes, then transfer to a serving platter.
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