Cranberry Pecan Cream Cheese Stuffed Celery Snow Logs
A delightful and festive snack combining crunchy celery with a creamy filling of tangy cranberries, nutty pecans, and smooth cream cheese, perfect for holiday gatherings.
Servings: 8 servings
Calories: 120kcal
Ingredients
For the Filling
- 8 stalks celery stalks Fresh celery, cut into 3–4 inch pieces
- 8 ounces cream cheese, softened Let it soften at room temperature
- 1/2 cup dried cranberries, chopped Adds sweetness and tartness
- 1/2 cup pecans, toasted and chopped Toast in a skillet for better flavor
- 2 tablespoons honey Natural sweetener
- 1 teaspoon vanilla extract Enhances flavor
- 1/4 teaspoon cinnamon Optional spice for extra flavor
- Salt to taste
- Fresh parsley for garnish (optional) Adds color and freshness
Instructions
Preparation
- Wash the celery stalks thoroughly and cut them into 3–4 inch pieces. Pat them dry completely.
- In a skillet over medium heat, toast the pecans for about 3–4 minutes until fragrant. Let them cool slightly.
Mixing the Filling
- In a mixing bowl, combine the softened cream cheese, chopped cranberries, toasted pecans, honey, vanilla extract, cinnamon, and a pinch of salt. Stir until smooth and creamy.
Assembly
- Use a spatula to fill the grooves of each celery piece with the cream cheese mixture.
- If desired, sprinkle with fresh parsley. Arrange the stuffed celery on a platter.
Chilling
- Refrigerate the stuffed logs for 15–30 minutes before serving for the best texture.
Notes
Make ahead by preparing the filling a day in advance. Store in the fridge and fill celery sticks before serving for the best crunch. You can also experiment with different nuts or add chopped apples for variation.