Best Cranberry Cream Cheese Stuffed Sufganiyot Recipes

CREAM CHEESE CRANBERRY MUFFINS

Cream Cheese Cranberry Muffins image

Moist and chock-full of colorful berries, these marvelous muffins are a seasonal specialty of Mrs. Leonard Keszler, Bismarck, North Dakota. "They are light and tasty, and they freeze very well," she says.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 eggs, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans
DRIZZLE:
2 cups confectioners' sugar
3 tablespoons 2% milk

Steps:

Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffins comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. , Combine confectioners' sugar and milk; drizzle over muffins.

Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 113mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SIMPLE & DELICIOUS CRANBERRY CREAM CHEESE PINWHEELS

Simple & Delicious Cranberry Cream Cheese Pinwheels image

These are super easy to make for a dinner party or as a dinner appetizer. I always make them for the Christmas holiday season and use spinach tortilla rollups.

Provided by Canadian in Minneso

Categories Lunch/Snacks

Time 15m

Yield 40 serving(s)

Number Of Ingredients 5

Ingredients

4 soft flour tortillas (for Christmas I use the green spinach ones)
2 (8 ounce) packages cream cheese, softened
1 cup dried cranberries (I use Craisins)
2 bunches diced green onions
1 teaspoon garlic salt

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.

CRANBERRY CREAM CHEESE STUFFED SUFGANIYOT

Cranberry Cream Cheese Stuffed Sufganiyot image

Provided by Molly Yeh

Categories dessert

Time 15m

Yield 8 donuts

Number Of Ingredients 5

Ingredients

Vegetable or canola oil, for frying
One 16.3-ounce tube biscuit dough (I like Pillsbury's Simply...Buttermilk Biscuits)
8 ounces cream cheese, softened
1/4 cup cranberry sauce
Powdered sugar, for dusting

Steps:

In a large heavy-bottom pot or Dutch oven, heat 2 inches of oil to 350 degrees F.
While the oil is heating, set out your dough. Separate the dough into 8 rounds. You can either keep the rounds of dough as they come or roll out the dough into a big sheet and cut out your own circles. (I like doing this if the biscuits are really big.) If doing the latter, it will be easier to roll out the dough if it's close to room temperature.
Gently add the dough rounds to the preheated oil and fry the donuts on both sides until golden brown and cooked through, about 2 minutes per side. Remove the donuts with a slotted spoon to a paper towel or a sheet pan lined with a wire rack to drain excess oil.
Meanwhile, combine the cream cheese and cranberry sauce until well combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Insert the tip into the top and center of the donut and pipe a small amount, letting a little bit come out the top. Dust with powdered sugar. Serve!