If You Need a Go-To Christmas Snack, This Is It
Okay, so you know how every Christmas there’s that one recipe you stumble across at just the right (or wrong?) moment, and suddenly everyone is asking for it every year? These cranberry roll ups are totally that for me. The first time I made them was after a marathon cookie-baking session when I realized I’d invited my neighbor Barb for coffee and hadn’t actually planned anything savory. Nothing like panic to get the culinary juices going! Anyway, these are now my unofficial holiday badge of honor. And—don’t tell my mother—but I like them even better than sausage balls. Sometimes I make them just to have an excuse for snacking, Christmas or not.
Why This is the One I Keep Making
I whip these up when I need something fast but cheerful—think school potlucks, random December drop-ins, those days when you’ve already used all your seasonal energy on gift wrap, and just cannot face fuss. My family goes absolutely bonkers for them; the tray is empty before I even get to sit down (my son once tried hiding a couple behind the plant—caught him red-handed with a cranberry on his sweater). They’re stress free (well, except that one time I overstuffed and jam exploded out the ends—now I know better). Creamy, tart, a little sweet, a little bite—you get it. They’re also red and green, so they look the part. What’s not to love?
Here’s What You’ll Need (Substitutions? Absolutely)
- 250g (about 8 oz) cream cheese — I usually go for full fat (it’s Christmas), but the low fat stuff works in a pinch. I’ve even thrown in a bit of goat cheese when I need to use it up, which is surprisingly great.
- 60g (2 big handfuls) dried cranberries — Craisins work, or even finely chopped dried cherries if cranberries are missing-in-action.
- 2 spring onions, finely sliced — If you’re out, a bit of red onion does the trick. My grandmother swore by chives but I never have those on hand.
- 60g (just shy of a cup) chopped pecans — Walnuts are fine. I once used almonds; they’re crunchier but fine.
- Zest of 1 orange — I will admit, sometimes I skip this if I don’t have an orange handy. Lemon works in a pinch, and actually gives it a real zing.
- Pinch of salt & cracked black pepper
- 4-5 flour tortillas (medium size) — Whole wheat ones are fine. Or those spinach tortillas if you’re feeling very festive (or just want to pretend you eat healthily in December).
Let’s Put It All Together (It’s Easier Than You Think)
- Soften the cream cheese. I leave it out for half an hour while I do other things (read: chase the cat off the counter). If you forget, 20 seconds in the microwave works. The softer it is, the easier your life.
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Throw everything (except the tortillas) into a bowl. Cream cheese, cranberries, pecans, onions, orange zest, salt, pepper. Mix, mix, mix—get in there with a spoon or just use clean hands if you’re feeling rustic.
This is the point where I usually taste for salt and, well, eat a few spoons. No judgment! - Spread on tortillas. Take a tortilla, smear a big spoonful of mix all over, leave a little border. Not too thick—a few millimetres is perfect. Seriously, if you try to cram too much, it’ll do that squishy-out-the-sides thing. Learned that the hard way.
- Roll up firmly. Start at one end and roll like a log. Don’t stress if it’s not totally round—nobody’s grading you. Pop them seam-side down onto a plate. I sometimes wrap them in cling film (plastic wrap, for my American friends) and chill for 30 minutes to make slicing easier, but honestly I forget half the time and it’s still fine.
- Slice up and serve. Grab a sharp knife (serrated is best, like for tomatoes) and slice into 1-1.5cm pieces. If you lose an end piece, snack on it. That’s the rule.
Things I Learned the Hard Way (Notes from My Kitchen)
- If the filling’s too cold, it’s impossible to spread. Actually, leaving the cream cheese out longer is better. Trust me, I tried spreading fridge-cold mix once and nearly tore a hole in every tortilla.
- Roasting the nuts first gives a deeper flavor—but also, I forget to do this nine times out of ten and nobody ever complains.
- Roughly chopping cranberries works fine if you want smaller bits, but honestly the texture is great either way.
Let’s Talk Variations (Some Work Better Than Others)
- Added chopped parsley once, and it was… okay. Maybe for a more herby crowd?
- Swapped the cranberries for dried apricots—my daughter loved it, but I found it a bit too sweet. Taste is subjective, right?
- One time I used blue cheese in place of cream cheese (don’t do this, it’s enough to clear the living room, haha).
Do You Really Need Special Equipment?
Just a good bowl and a knife, honestly. I love using my offset spatula for spreading, but if all you’ve got is a regular butter knife, it’s fine—even the back of a spoon works when I can’t find my spatula (which is always).
Storing Leftovers? (Not That We Ever Have Any)
In theory, these will last 2 days in the fridge; just cover tightly. But honestly, in my house, nothing survives to see sunrise. They do get a bit softer after a day, which I actually like.
Want to Serve Them Fancy? Here’s How I Do It
I like lining them up on a big red platter and scattering a few extra cranberries and nuts around, or sometimes I pop a bit of parsley on for the “I totally have it together” look. On Christmas Eve we eat them with mulled wine (here’s my favorite easy mulled wine recipe if you need one). Perfect little party nibbles.
Pro Tips Learned from Misadventure
- I once tried to skip chilling before slicing—regretted it! Everything mushed. Chill for even 20 minutes if you can.
- Overfilling seems like a good idea until you can’t roll them and end up eating salad with a spoon. Less really is more.
- Use a sharp, serrated knife—or you’ll just squish the spirals (not cute, unless you like the abstract look).
Questions My Friends Have Actually Asked Me
- Can I make these ahead of time?
Yup, you can! Actually, I sort of think the flavors improve a bit after they sit an hour or two. But don’t make them more than a day ahead—they can get a bit soggy after - What if I don’t have pecans?
No stress! Walnuts, almonds, or honestly no nuts at all will do. My cousin is allergic, so I sometimes just skip them; still great. - Are they gluten free?
Only if you use gluten free tortillas (which, frankly, are a bit tricky to roll, but it works if you warm them gently first). Here’s a resource for GF tortillas: Serious Eats gluten free tortilla guide—has saved me before. - Why do my tortillas split?
Usually too cold or too full! Let them come up to room temp, and don’t cram the filling. Learned this on Boxing Day last year; what a mess. - Can kids help with these?
Absolutely! Except, you know, the knife part. But they love stirring and spreading. My four-year-old once decorated his with M&Ms. Not traditional, but kids, right?
There you have it—my best holiday hack, disguised as a recipe. It’s a little bit Christmassy, utterly snappable, and easily adaptable (which, if you’ve ever spent December juggling relatives and schedules, you know is vital). Give it a try, and let me know if you come up with your own twist. Or just tell me your funniest kitchen disaster, because, frankly, I collect those stories.
Happy snacking, and Merry Christmas!
Ingredients
- 5 large flour tortillas
- 8 oz cream cheese, softened
- 1 cup dried cranberries, chopped
- 1 cup chopped green onions
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped pecans (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
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1In a medium mixing bowl, combine softened cream cheese, chopped dried cranberries, green onions, shredded cheddar cheese, pecans (if using), garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
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2Lay one tortilla flat on a clean surface. Spread a generous layer of the cranberry mixture evenly over the surface of the tortilla.
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3Roll the tortilla tightly from edge to edge to form a log. Repeat with the remaining tortillas and filling.
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4Wrap each rolled tortilla log in plastic wrap and refrigerate for at least 1 hour to firm up.
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5After chilling, unwrap and slice each roll into 1-inch thick pinwheels. Arrange on a platter and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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