I love this recipe because it strikes the perfect balance of flavors—tangy cranberries, creamy cheese, and savory herbs all wrapped in golden, buttery pastry. I also enjoy that it’s so easy to prep; I can make the log ahead, chill it, and bake right before serving. These pinwheels look fancy but take less than 40 minutes from start to finish, making them a go-to appetizer during the holidays or anytime I need something impressive but effortless.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 sheet puff pastry, thawed 4 ounces cream cheese, softened 1/2 cup cranberries (dried or fresh, chopped) 1/4 cup feta cheese, crumbled 2 tablespoons fresh herbs (parsley, thyme, or rosemary), chopped 1 egg, beaten (for egg wash)
Directions
Unroll the thawed puff pastry on a lightly floured surface and roll it out slightly to even the surface.
In a bowl, mix the cream cheese with the crumbled feta and chopped herbs until smooth.
Spread the cream cheese mixture evenly over the pastry, leaving a small border around the edges. Sprinkle the chopped cranberries on top.
Roll the pastry tightly into a log from the long edge. Slice into ½-inch pieces using a sharp knife.
Arrange the slices on a parchment-lined baking sheet and brush the tops with the beaten egg wash.
Bake at 400 °F (200 °C) for 15–20 minutes, until the pinwheels are golden brown and puffed.
Let cool slightly before serving so the cheese filling sets and the pastry stays crisp.
I sometimes add finely chopped pecans or walnuts to the filling for extra crunch.
When I want a sweeter version, I use dried cranberries and drizzle a touch of honey over the cream cheese mixture before rolling.
For a more savory bite, I’ll mix in a little minced garlic or substitute goat cheese for feta.
If I want a burst of color, I use a mix of fresh herbs—parsley, thyme, and rosemary—for both flavor and presentation.
I also like making a cranberry-orange twist by adding ½ teaspoon of orange zest to the filling.
Storage/Reheating
I store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I place them on a baking sheet and warm them in a 350 °F (175 °C) oven for about 5–7 minutes until crisp again. I avoid microwaving because it makes the pastry soggy. These can also be frozen—either baked or unbaked—and reheated straight from the freezer for a quick party appetizer.
FAQs
Can I make these pinwheels ahead of time?
Yes, I often prepare the filled pastry log ahead, wrap it tightly in plastic, and refrigerate it for up to 24 hours. Then I slice and bake right before serving.
Can I use dried cranberries instead of fresh ones?
Absolutely. I use either depending on what I have—dried cranberries add sweetness, while fresh cranberries give a tangier bite.
Can I freeze the pinwheels?
Yes. I freeze the unbaked slices on a tray until solid, then transfer them to a freezer bag. When I want them, I bake from frozen at 400 °F, adding a couple extra minutes to the baking time.
What kind of herbs work best?
I like a mix of parsley, thyme, and rosemary for a festive touch, but chives or sage also work beautifully.
How do I keep the pastry from unrolling while baking?
I make sure the edge of the pastry log is sealed well by pressing gently before slicing. Chilling the log before cutting also helps it stay intact.
Can I use store-bought puff pastry?
Yes—store-bought frozen puff pastry works perfectly. I just make sure it’s fully thawed but still cold before rolling.
Can I use a different cheese instead of feta?
Yes. I sometimes use goat cheese or even a mild blue cheese for a richer flavor.
Can I make this recipe without eggs?
Yes, I can skip the egg wash or brush the tops with milk or cream for a similar golden finish.
Why did my pinwheels lose their shape?
They likely got too warm before baking. I keep the pastry cold and pop the baking sheet in the fridge for 10 minutes before baking to help them hold their shape.
Conclusion
I love making these cranberry cream cheese pinwheels whenever I want something festive but low-effort. The creamy cheese, tart cranberries, and fragrant herbs make such a delicious combination inside crisp, buttery pastry. They’re elegant enough for entertaining but easy enough for a casual brunch. Every time I serve them, I’m reminded that the simplest recipes can make the biggest impression.
Flaky puff pastry pinwheels filled with a creamy blend of cream cheese, feta, cranberries, and fresh herbs — an easy yet elegant appetizer perfect for holidays or entertaining.
Ingredients
1 sheet puff pastry, thawed
4 oz cream cheese, softened
1/2 cup cranberries (dried or fresh, chopped)
1/4 cup feta cheese, crumbled
2 tbsp fresh herbs (parsley, thyme, or rosemary), chopped
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unroll the thawed puff pastry on a lightly floured surface and roll it out slightly to even the surface.
In a bowl, mix the softened cream cheese with the crumbled feta and chopped herbs until smooth and well combined.
Spread the cream cheese mixture evenly over the pastry, leaving a small border around the edges.
Sprinkle the chopped cranberries over the cheese layer.
Roll the pastry tightly into a log from the long edge, pressing gently to seal.
Slice the log into ½-inch pieces using a sharp knife.
Arrange the slices on the prepared baking sheet and brush the tops with the beaten egg.
Bake for 15–20 minutes, until the pinwheels are golden brown and puffed.
Let cool slightly before serving so the filling sets and the pastry remains crisp.
Notes
Add finely chopped pecans or walnuts for extra crunch.
Use dried cranberries and drizzle honey for a sweeter variation.
Substitute goat cheese or blue cheese for feta for a different flavor profile.
Add ½ teaspoon orange zest for a cranberry-orange twist.
Chill the pastry log before slicing to help the pinwheels hold their shape.
Reheat leftovers in a 350°F oven for 5–7 minutes to restore crispness.
