(This Post May Contain Affiliate Links to Products We Know and Love)
These five ingredient Cream Cheese Pinwheels are a fun and festive addition to any gathering! Made with apricot preserves and chopped pecans, they are tasty alternative to traditional holiday cookies!
Ingredients Needed For Cream Cheese Pinwheels
- Cream Cheese
- Salted Butter
- All-Purpose Flour
- Apricot Jam or Preserves
- Pecans
Kitchen Tools Used In This Recipe
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
How to Make Cream Cheese Pinwheels:
So, let’s get started, beat together the softened cream cheese and butter in a large bowl using a hand mixer. Then mix in the flour.
Divide the dough into 4 equal parts. Place one quarter in the middle of a piece of clear wrap and shape into about a one inch thick rectangle. Wrap the piece of dough and continue with the remaining quarters.
Refrigerate for at least an hour but you can also refrigerate overnight. Once ready to bake, preheat the oven to 350 degrees and remove the dough of the refrigerator.
One rectangle at a time, roll out the dough on a floured surface. Using a sharp knife, cut the edges into a rectangle and then cut into 2 x 2 squares. Put the excess to the side, form into a ball and roll again. Repeat rolling and cutting squares until one quarter of dough of used.
Place the squares on a parchment lined sheet pan. Cut a slit into from each corner of the square toward the center of the square, only cut about 3/4 of the way toward the center. Place a 1/2 teaspoon of apricot preserves in the middle and then take one corner of each side and fold into the middle of the cookie. Sprinkle a 1/4 teaspoon of finely chopped pecans in the center.
Bake for 11 – 13 minutes, watching to not burn. Cool on a wire rack and continue rolling, cutting and shaping the remaining dough.
Once cool, refrigerate or freeze in an airtight container. Enjoy!
More Holiday Favorites (Click on the Links Below):
Print
Cream Cheese Pinwheels
- Total Time: 17 minutes
- Yield: 24 Servings 1x
Ingredients
- 1 cup salted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- 1/2 cup apricot jam or apricot preserves
- 1/4 cup pecans, finely chopped
Instructions
- In a large bowl, beat together the butter and cream cheese.
- Then beat in the flour.
- Divide dough into 4 equal parts, flatten and shape each quarter into a rectangle and wrap in clear wrap.
- Refrigerate for an hour or overnight to firm the dough.
- When ready to prepare the pinwheels, preheat the oven to 350 degrees and line a sheet pan with parchment.
- Roll out one refrigerated rectangle at a time, using a sharp knife cut the edges to make clean lines and set aside to roll again.
- Then cut 2 x 2 squares. You will have excess or scraps, just place it to the side. Re-roll and cut squares until you have used most of the dough.
- Carefully place the squares on the parchment.
- Cut a slit from each corner of the square toward the center. Don’t go all the way to the middle, go about 1/2 to 3/4 toward the center.
- Place a 1/2 teaspoon of apricot jam in the middle of each square.
- Take one edge of each side and place it in the middle, the points can touch.
- Sprinkle the center with the chopped pecans, about 1/4 to 1/2 teaspoon.
- Bake for 11 – 13 minutes, watching to make sure the cookies don’t burn.
- Cool on a wire rack and continue with the remaining refrigerated dough.
- Refrigerate or freeze in an airtight container.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking