Cranberry Cream Cheese Pinwheels with Feta & Herbs
There’s a little moment when the oven opens and the kitchen fills with warm, buttery notes—flaky puff pastry releasing a soft steam that smells faintly of butter and baked dough, while the tang of feta and the bright, tart pop of cranberries promise a flavor contrast you can’t resist. Each pinwheel yields a crisp outer layer that gives way to a creamy, herb-scented center: the smoothness of cream cheese, the salty kiss of feta, and the jewel-like chew of cranberries. These bites feel festive and comforting at once—perfect for that cozy morning brunch, a holiday appetizer spread, or as a quick, crowd-pleasing snack when friends arrive unexpectedly.
If you like the savory-sweet balance that feta brings, you might enjoy another of my favorite recipes that highlights creamy cheese and greens in a comforting way: creamy gnocchi with spinach and feta.
At a Glance
- Prep Time: 15 minutes (plus thawing time for puff pastry)
- Cook Time: 15–20 minutes
- Total Time: ~35 minutes (not including pastry thaw)
- Servings: about 8 (3–4 pinwheels per person, yields ~24 pinwheels depending on slice thickness)
- Difficulty Level: Easy — great for beginner bakers
Nutrition Highlights
Approximate nutritional breakdown per serving (based on 8 servings total). Values are estimates calculated from standard food composition data (USDA FoodData Central) and reflect typical commercial puff pastry and common dairy products—your exact numbers will vary by brands and whether you use dried vs. fresh cranberries.
- Calories: ~250 kcal
- Protein: ~4 g
- Carbohydrates: ~19 g
- Fat: ~19 g
- Saturated fat: ~8–10 g
- Sodium: ~350–500 mg (higher with salty feta and prepared puff pastry)
- Fiber: ~1 g
- Sugars: ~6–10 g (higher if using sweetened dried cranberries)
Notes: These figures are estimates intended for general guidance. For precise nutrition information, consult product labels or databases such as the USDA FoodData Central, and trusted health resources like the Mayo Clinic for dietary guidance.
Perfect For…
These pinwheels are tailor-made for festive gatherings and cozy mornings. They’re festive: the red cranberries and green herbs give a holiday-ready color palette without needing elaborate decoration. They’re social: small, hand-held, and shareable, so they disappear quickly at cocktail parties, potlucks, or holiday brunches. They’re also practical: quick to assemble and forgiving for beginner bakers, they’re a smart last-minute offering when you want something that looks impressive but doesn’t require fuss. Combine the nostalgic comfort of cream cheese with the Mediterranean tang of feta and you have a recipe that triggers warm memories while delivering an exciting flavor contrast.
Step-by-Step Instructions
Ingredients
- 1 sheet puff pastry, thawed (about 8 oz / 227 g)
- 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)
Optional ingredients and substitutions
- Swap cream cheese for whipped goat cheese or mascarpone for a tangier or richer profile.
- Use dried cranberries if you want sweeter, chewier bites; use fresh cranberries for brighter, tarter pops.
- For a lower-sodium option, choose reduced-sodium feta or rinse and pat feta to remove some brine.
- To make smaller or larger pinwheels, adjust slice thickness (note: thinner slices bake faster).
Method — Step-by-step
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the thawed puff pastry to smooth any fold lines and create an even rectangle.
- In a mixing bowl, blend the cream cheese with crumbled feta and chopped herbs until smooth and well combined. Avoid overmixing—stop when evenly combined to keep some texture from the feta.
- Spread the cream cheese mixture evenly over the pastry, leaving a small 1/4-inch border at the far edge to help seal the roll.
- Sprinkle the chopped cranberries on top of the cream cheese layer in an even layer.
- Starting from the long side of the rectangle, roll the pastry tightly into a log. Press gently to seal the seam and refrigerate the log for 10–15 minutes—this firms it up and makes slicing cleaner.
- Using a sharp knife, slice the log into 1/2-inch pieces (about 24 pinwheels). If the dough gets sticky, chill the log a few minutes more.
- Arrange the pinwheels on the parchment-lined baking sheet, spacing them about 1 inch apart to allow for puffing.
- Brush the tops lightly with beaten egg to promote good color and shine.
- Bake for 15–20 minutes, or until golden brown and puffed. Rotate the pan halfway through baking for even browning.
- Remove from oven and allow pinwheels to cool slightly on the baking sheet before transferring to a rack. Serve warm or at room temperature.
Practical tips
- Chill the rolled log before slicing for tidy pinwheels.
- If using dried cranberries, consider toasting them briefly to reduce clumping.
- Check doneness by color—golden and puffed indicates crisp layers and cooked filling.
For another savory-bake idea that pairs creamy cheese with bright herbs, see this complementary recipe: creamy gnocchi with spinach and feta.
Best Pairings
- Drinks: Serve with hot herbal tea, a bright Prosecco, or a light-bodied white wine like Pinot Grigio.
- Sides: Pair with a simple arugula and citrus salad to cut richness with acidity, or a warm bowl of butternut bisque for a comforting spread.
- Serving style: Place on a wooden board with toothpicks for easy passing; add a few sprigs of rosemary or thyme for garnish.
- Condiments: Offer fig jam or honey mustard on the side for sweet-savory contrast.
Shelf Life & Storage
- Room temperature: Because these contain cream cheese, do not leave at room temperature for more than 2 hours (per USDA food safety guidelines).
- Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Freeze unbaked pinwheels arranged on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen; you may need to add 3–5 minutes to the baking time.
- Reheating: Reheat refrigerated pinwheels in a 350°F (175°C) oven for 8–10 minutes to refresh crispness. Microwave will warm but soften the pastry.
Pro Tips & Tricks
- Use cold, firm puff pastry for maximum lift—overly warm dough becomes greasy and may collapse.
- Keep the filling slightly firmer than you think; overly loose filling can leak during baking.
- Slice with a very sharp knife or dental floss (wrap around log and pull taut) for cleaner edges.
- If using very tart fresh cranberries, consider macerating them briefly with a teaspoon of sugar to balance flavors.
- For even browning, let the egg wash sit for 30 seconds, then brush—this prevents pooling.
Fun Flavor Ideas
- Savory-Smoky: Add 1–2 tablespoons of finely chopped smoked salmon and a squeeze of lemon zest to the cream cheese for an elegant twist.
- Sweet-Forward: Use goat cheese and swap dried cranberries for chopped dried apricots and a drizzle of honey after baking.
- Vegan & Dairy-Free: Use dairy-free cream cheese and vegan feta alternatives; switch to a vegan puff pastry and use non-dairy milk mixed with a little maple syrup for brushing.
- Gluten-Free: Use a store-bought gluten-free puff pastry (or a sheet-style frozen gluten-free pastry) and follow the same method—texture will vary but flavor remains.
Recipe Q&A
Q: Can I use frozen cranberries?
A: Yes—thaw and roughly chop them first. If too watery, pat dry to avoid soggy pastry.
Q: My pinwheels are leaking filling—what went wrong?
A: Likely overfilled or the log wasn’t sealed tightly. Chill the log before slicing and make sure to leave a small border at the edge when spreading filling.
Q: How can I make these lower in sodium?
A: Use low-sodium or reduced-fat feta, rinse crumbled feta under cold water and pat dry, and choose a low-sodium puff pastry if available.
Q: Can I make these ahead?
A: Assemble and refrigerate raw slices on a parchment-lined tray for a few hours before baking, or prep the filled log and freeze for up to a month.
Conclusion
There’s a simple joy in serving something that looks elegant but comes together in under an hour—these Cranberry Cream Cheese Pinwheels with Feta & Herbs do exactly that. Crisp, buttery pastry meets creamy, tangy fillings and a jewel-like burst from the cranberries: the perfect seasonal appetizer or cozy treat. If you want inspiration from popular blog versions of this idea, consider comparing techniques and flavors with this well-loved variation at a detailed Cranberry Feta Pinwheels recipe, or explore a clone-style take for presentation tips at Cranberry Feta Pinwheels – Pretty Providence. Try them warm from the oven, share photos of your batch, and tell me how you customized the filling—I’d love to hear which variation becomes your new favorite.
Print
Cranberry Cream Cheese Pinwheels with Feta & Herbs
- Total Time: 35 minutes
- Yield: 24 pinwheels 1x
- Diet: Vegetarian
Description
Delightful pinwheels made with flaky puff pastry, creamy cheese, tangy feta, and tart cranberries, perfect for holiday gatherings or cozy brunches.
Ingredients
- 1 sheet puff pastry, thawed (about 8 oz / 227 g)
- 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)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the thawed puff pastry to smooth any fold lines and create an even rectangle.
- In a mixing bowl, blend the cream cheese with crumbled feta and chopped herbs until smooth and well combined.
- Spread the cream cheese mixture evenly over the pastry, leaving a small 1/4-inch border at the far edge.
- Sprinkle the chopped cranberries on top of the cream cheese layer.
- Starting from the long side of the rectangle, roll the pastry tightly into a log and press gently to seal the seam.
- Refrigerate the log for 10–15 minutes to firm it up.
- Slicing the log into 1/2-inch pieces to create about 24 pinwheels.
- Arrange the pinwheels on the prepared baking sheet with about 1 inch of space between them.
- Brush the tops lightly with the beaten egg.
- Bake for 15–20 minutes, or until golden brown and puffed.
- Allow the pinwheels to cool slightly before serving.
Notes
These pinwheels are suitable for festive gatherings and can be easily adjusted in size by changing the slice thickness. For variations, consider using whipped goat cheese instead of cream cheese or adding smoked salmon for a savory twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 pinwheels
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
