Let Me Tell You About These Pinwheels—They’re a Game Changer
Okay, friend, these Cranberry Cream Cheese Pinwheels with Feta & Herbs honestly changed my snack game. I first cobbled them together after being guilted by the PTA into bringing something “festive but not too sweet” for a holiday potluck—so, you know, no pressure! The first batch was more of a glorious mess (don’t even ask about the dough on the ceiling) but everyone ate them anyway and asked for the recipe. Even my gran, who thinks cranberries are only for sauce, was caught pocketing a second one.
And yes, the first time I tried to roll these, I rolled them too tight and—well, let’s just say they were more like squished slinkies. But the flavors? Wow. They sing.
Why You’ll Love This Recipe—and Maybe Make It All Year
I pull this recipe out whenever I need something that makes it look like I spent ages in the kitchen (when I, uh, definitely did not). My family sorta flips whenever I make these; the kids claim they hate cranberries—right up until they inhale half a tray. Actually, I find it’s perfect for that “I need to bring something but don’t want to make a cake” moment. Ooh, and they save my skin when the in-laws show up unannounced (which seems to be their new hobby). Plus, the pinwheels are just plain fun to make, except for the feta crumbles that somehow end up everywhere but in the bowl. That’s my personal cross to bear, though.
Here’s What You’ll Need (No Judgment If You Improvise)
- 1 sheet refrigerated puff pastry (I’ve swapped in crescent dough when I got desperate—works, but it’s a bit flakier, just a heads up)
- 120g (about 4oz) cream cheese, softened (full fat, low fat, vegan—just use what you like or have, I can never tell the difference in this recipe)
- 80g (roughly 2.8oz) crumbled feta cheese (My grandma is adamant about Greek feta, but honestly? Whatever’s on sale)
- 60g dried cranberries (if you only have raisins, they’re… fine, but not as zingy—I tried chopped apricots once and, honestly, didn’t hate it)
- A handful of chopped fresh herbs: parsley, chives, or even a bit of dill (I won’t call the herb police if you use a pre-mixed Italian blend)
- 1 beaten egg (for brushing, though if you forget, it’s not the end of the world—trust me, I have)
- Salt & pepper to taste
How To Make Pinwheels (It’s Easier Than You Think)
- Preheat your oven: Set it to 200°C/400°F. Or, you know, whatever it actually says it is—mine runs hot, so I knock it down a smidge.
- Mix the filling: In a bowl, mash together the cream cheese, feta, cranberries, chopped herbs, and a pinch of salt & pepper. This is where I sneak a taste—totally essential, quality control, right?
- Roll out the pastry: Place your pastry sheet on a lightly floured board—unless you like it gluey like I once did. Gently roll it so it’s a bit thinner; not too thin, or the filling escapes (learned that the sticky way).
- Spread the mixture: Slather that filling on; leave about 1cm around the edge so it doesn’t ooze out when you roll (it probably will anyway but hey—rustic charm).
- Roll it up: Starting from the long side, gently—but firmly—roll into a log. I used to roll like a log in a river, but tighter is better. If it cracks, don’t panic—just squish it back together; no one will see.
- Cut into slices: Slice into roughly 1.5cm thick discs, a sharp (not serrated!) knife helps here but honestly whatever’s clean works in a pinch.
- Place on baking sheet: Lay slices out on baking parchment. Give ‘em space so they can puff and not stick together in a mutant pinwheel blob (been there).
- Brush with egg: Optional, but the glossy finish is so pretty. Sometimes I skip it if I’m feeling lazy, and they taste fine—just look a bit pale.
- Bake: Bake for 15-20 minutes, or until golden and puffy. Don’t be afraid if a bit of cheese escapes and crisps—it’s the tastiest bit.
- Cool a bit: Let ‘em cool for 5 minutes. Or at least try. Just don’t burn your mouth like I always do—impatient people problems.
Notes from My (Sometimes Messy) Kitchen Adventures
- I’ve left these on the counter too long before baking and the pastry got really sticky—just jam it back in the fridge for ten if that happens.
- The kids tried once to help and added walnuts—surprisingly tasty, but only if you like crunch.
- If you toss in some orange zest? Dang, that’s a good twist, but don’t go overboard (once I grated half an orange in and it pretty much took over).
Variations I’ve Tried (and One That Was… Uh, Not Great)
- Swap the cranberries for chopped dried cherries. It’s a bit more sour but still delicious.
- I once used goat cheese instead of feta. Bit too tangy for me, but my neighbor loved it—so, to each their own!
- Tried adding sliced black olives—the crowd was divided. I say just stick with the herbs if you’re unsure.
- My not-so-genius move: spreading fig jam as a layer before the cheese. Sounded fancy, but it got soggy. Maybe don’t try that one.
Do You Need Fancy Equipment?
You really just want a baking tray and some parchment. I mean, I use my battered grandma-era cookie sheet (thanks, Nan) and it works. If you don’t have a rolling pin, honestly a wine bottle is as good—sometimes better (especially after a glass). Oh, and a sharp knife is nice, but a piece of unflavored dental floss will cut pinwheels in a pinch—odd, but it works! Serious Eats has a handy guide for rolled cookies which actually applies here too.
Let’s Talk Storage (Spoiler: Won’t Last Long)
Technically, you can store these in an airtight container in the fridge for 2-3 days, but honestly, in my house it never lasts more than a day! If you do want to make them ahead, reheat them in the oven a few minutes so they crisp back up. The microwave makes them a bit soft (so says anyone who’s tried to sneak leftovers for breakfast—guilty).
How I Like to Serve Them (Family Traditions and All That)
I plonk the tray right on the table and let people grab their own. Sometimes I’ll plate them with extra dried cranberries and little sprigs of parsley (fancy vibes, you know?). Festive napkins are mandatory in December. When it’s just us, my youngest dunks hers in honey mustard, which I thought sounded terrible—but wow, it works. Oh, and they go weirdly well with spinach artichoke dip (no idea why, but try it?).
Pro Tips, AKA Things I Learned The Hard Way
- Don’t let the pastry get too warm while you’re fiddling about—trust me, it turns into a sticky mess fast.
- Tried to rush the baking by cranking the heat up once—just ended up with burnt edges and uncooked centers. Lesson learned; patience is a virtue (sometimes anyway).
- If your filling leaks, eat the crispy bits first—chef’s treat.
Real Questions I’ve Actually Gotten (With Real Answers!)
- “Can I make this gluten-free?”
Oh, for sure! Gluten-free puff pastry exists (it can be a bit crumbly but does the job). If you’re in the UK, Genius makes a good one—though honestly, I can’t always find it. - “What if I don’t like feta?”
Swap with extra cream cheese or even a mild grated cheddar. It’s your kitchen, do what works for you! - “How fancy do these look?”
They’re not bakery-perfect but I think their homemade look is part of their charm. If someone judges, just eat theirs too! - “Can I freeze them?”
Yep, but freeze before baking; just slice, pop on a tray to freeze solid then bag up. Bake from frozen, maybe 3-4 extra minutes. Saves you in a pinch! - “Why’d my pastry explode everywhere?”
Oh, mine has done this, too! Usually too much filling or rolling too tight. Next time, ease up—pastry likes to breathe a bit.
And since we’re here, if you’ve never tried making your own dried cranberries, here’s a cheeky link—in case you’re ever feeling extra ambitious. Anyway, happy pinwheeling!
