So, About These Cranberry Cream Cheese Pinwheels…
Alright, I have got to tell you about the first time I made these. It was one of those holiday potlucks where you want to bring something homemade (but also, y’know, not sweat bullets in the kitchen for 3 hours). Of course my mum texted last minute, “Bring a finger food, anything you fancy!” One panic attack and a rummage through my fridge later, I cobbled these cranberry cream cheese pinwheels together… and wouldn’t you know, they vanished before any of the store-bought stuff. My uncle even asked for the recipe (he never asks for recipes). Honestly, these little swirls only look like you fussed, and they’re way tastier than anything pre-made from the shop. And, just between us, having a spare sheet of puff pastry in my freezer has turned out to be a lifesaver more times than I care to admit.
Why These Pinwheels Are a Hit at My Place (But Not Just Here)
I make these when I need something people will actually fight over—you can call it ‘sharing’ if you want, but my family aren’t saints. My crew goes wild for that sweet-vibrant cranberry against tangy, buttery feta and herby creaminess; honestly, I’m not always mad if a few look a little wobbly because someone will eat those first! (Plus, it’s my favourite snack when I’m doing a kitchen-cleaning binge—one handed eating is essential.) If you’ve ever struggled with appetizers that require a million ingredients or some wizard’s touch, these feel like cheating in the best way. Shortcut city, population: us.
What You’ll Need (+ My Cheat Sheet Substitutions)
- 1 sheet pre-rolled puff pastry (I sometimes grab the gluten free stuff if I spot it — works fine)
- 100g (about 3.5 oz or a very hearty scoop) cream cheese – Philadelphia, but honestly supermarket brand is fine
- 3 tablespoons dried cranberries (but my friend swears by using chopped up dates in a pinch)
- 50g (a generous handful) feta cheese – crumbled. Grandma always argued for Bulgarian feta, but heck, use what you’ve got
- Fresh herbs – I usually use chives and a sprig of thyme (sometimes a little parsley if it’s threatening to wilt). Dried stuff works, but, it’s not quite the same
- Pinch of black pepper (I never bother measuring; a few cracks of the grinder do the trick)
- 1 egg – whisked, for brushing. Or honestly, I’ve skipped this and just used a splash of milk in a rush
Here’s How I Make Them (But Don’t Stress Too Much)
- Let the pastry hang out at room temp for about 10 minutes (trying to roll it cold is a nightmare, trust me). Meanwhile, get your oven heated to 200°C (392°F). Well, that’s my oven, yours might run hot, so keep an eye.
- Mix up the filling: cream cheese, cranberries, and feta. Mash it around with a fork until it’s chunky, not perfectly smooth. Stir in the herbs and pepper. (This is where I sneak a taste, ‘just for seasoning.’ Yeah, right.)
- Unroll your pastry on a piece of baking paper. Smear the filling all over—get right to the edges if you can, but it’s not a crisis if you don’t.
- Roll it up, kinda snug but not too tight or stuff will squish out. Like making a sleeping bag for cheese.
- Use a sharp knife to slice into probably 1.5cm or so pieces. I never measure, I just eyeball and hope for the best.
- Set your slices flat on a lined baking tray. Don’t crowd them (they puff up like little pillows). Brush the tops lightly with your egg or milk.
- Bake about 15–20 minutes, till golden. They look a bit odd at the halfway point; don’t panic.
Some Notes I Wish Someone Had Told Me
- If the pastry gets too warm before rolling, pop it back in the fridge for 10 mins. Melty mess averted (learned this the soggy way).
- Cutting with a bread knife is less murder on the pastry than my old chef’s knife was.
- If you drop a slice and it unravels, just kinda wind it back up (no one will notice once it’s baked).
- And, actually, I think these taste even better after they cool down a bit—not piping hot.
Twists (And a Slight Disaster Story)
Sometimes I swap in goat cheese instead of feta for a softer tang, and one tragically balmy day, I forgot cranberries and used chopped apricots instead—surprisingly decent! The one time I got cocky and added walnuts though? The filling just fell out everywhere. Oops. If you’re feeling brave, a little dash of chili flakes is nice for grown-ups.
What You Truly Need to Make These (Or Don’t)
- Baking tray – obviously
- Sharp knife – or if you’ve lost yours to the mystery drawer, even dental floss will slice through puff pastry in a pinch (weird but it works!)
- Small mixing bowl
Storing ‘Em (Not That It’s Common)
Theoretically, you can store these pinwheels in an airtight container at room temp for a day, or up to 4 days in the fridge. But, honestly, I’ve never seen them last more than an afternoon with my family—and if you ever find a leftover, maybe buy a lottery ticket.
How We Serve Pinwheels at My Table
Right out of the oven (with the tray balanced on a folded-up tea towel because I never seem to remember a proper trivet), these are brilliant with a little pot of chutney or just chucked in a bowl. Sometimes, for Christmas, we serve them with mulled wine—or, if summer, a fizzy lemonade. The kids sneak them before dinner; I gave up fighting that battle.
Lessons I’ve Learned The Hard Way
- That time I tried using half-thawed frozen pastry: did not go well, all floppy and weird. Just wait for it to properly thaw.
- Rushing the roll-up step always seems like a good idea, but it ends up messy. Move slowly, maybe put on the radio and enjoy it.
- Don’t open the oven in the first 10 minutes (like I always do), or the pinwheels don’t puff right. Patience is not my strong suit!
FAQ—Because People Always Ask
- Can I freeze the pinwheels before baking?
Yep, freeze them in a single layer on a tray first so they don’t stick together, then pop them in a bag. Bake from frozen, just add a couple extra minutes. (I found this tip over at King Arthur Baking’s blog—love their stuff!) - Is there a vegan version?
Sort of — swap to plant-based cream cheese and feta. Haven’t tried a vegan puff pastry yet, actually. Let me know if you find a good one! (I read somewhere, probably on Minimalist Baker, that Jus-Rol is vegan.) - Can I use phyllo dough instead?
Maybe, but I once did and they turned out a bit dry and fussy. I’d say puff pastry’s closer to foolproof, but if you love phyllo, by all means—just keep an eye on them. - What herbs are best?
You do you, mate! I like thyme and chives, but a bit of rosemary or tarragon could work. Actually, dill was lovely but kind of overwhelming. - Why are my pinwheels all weird-shaped?
Dough probably too warm, or maybe overfilled. But they still taste great—plus, who actually minds a rustic look? Not me.
Just a Quick Side Note—
By the way, I once spotted someone adding a sprinkle of orange zest to the filling at a community bake sale (bold move!) and it smelled amazing. Haven’t tried that yet but it’s on my list—though honestly, I should probably finish painting the kitchen first. Life, eh?
Ingredients
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 1/3 cup dried cranberries, chopped
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, chopped
- 1/2 tsp garlic powder
- 1 egg, beaten (for egg wash)
- 1/4 tsp black pepper
Instructions
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1Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a medium bowl, mix together cream cheese, chopped cranberries, feta cheese, parsley, chives, garlic powder, and black pepper until well combined.
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3Unroll the puff pastry sheet onto a lightly floured surface. Evenly spread the cream cheese mixture over the pastry.
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4Roll up the puff pastry tightly from one long side to the other to form a log. Brush the edge with egg wash to seal.
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5Slice the roll into 1/2-inch thick pinwheels and place them cut-side up on the prepared baking sheet. Brush the tops with additional egg wash.
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6Bake for 18-20 minutes or until golden brown and puffed. Let cool slightly before serving.
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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