Pretzel cheese balls




Prep Time


Cook Time

Serve these cheese balls as a canapé or as the cheese course after a meal. I make them a day ahead so the flavours mingle well.



For the pretzel cheese balls

  • 1⁄4 cup pistachios
  • 1⁄4 cup pecans
  • 250g cream cheese
  • 100g feta
  • 1 1⁄2 teaspoons dijon mustard
  • 1⁄2 teaspoon horseradish cream
  • 1 teaspoon finely grated lemon zest
  • 1⁄2 teaspoon chilli flakes
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 cup chopped dried cranberries
  • 1⁄4 cup finely chopped dried apricots
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley
  • Pretzel sticks, to serve


For the pretzel cheese balls

  • Dry roast the pistachios and pecans in a pan until just turning golden. Chop to a fine crumb in a food processor. Set aside.
  • Add the cream cheese, feta, mustard, horseradish, lemon zest, chilli flakes and pepper to the food processor and blitz together, or beat with a wooden spoon until evenly combined.
  • Stir in the cranberries, apricots, chives and parsley.
  • Chill in the freezer for 30 minutes.
  • Roll the mixture into 16 truffle-size balls, then roll in the chopped nuts.
  • Place a pretzel stick in the centre of each ball before serving.