Introduction

These Easy Christmas Cranberry Feta Pinwheels are a festive and delicious party appetizer that perfectly combines flaky puff pastry with a creamy, tangy filling. Bursting with flavors of cranberry, feta, and fresh herbs, they’re sure to impress your guests with minimal effort.

A wooden round board holds several white tortilla pinwheels arranged neatly in concentric circles. Each pinwheel has three visible layers: a soft white tortilla on the outside, a creamy white feta cheese mixed layer, and a deep red dried cranberry layer swirled inside. Thin green onion pieces are sprinkled on top, adding spots of bright green. Around the board, there are whole fresh cranberries and a white bowl filled with chopped green onions, all set on a white marbled surface. The overall image is sharp and close-up, showing the texture of the tortilla and the creaminess of the cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets frozen puff pastry, thawed (approx. 500g)
8 oz (226g) cream cheese, full-fat, softened
4 oz (113g) feta cheese, crumbled
½ cup dried cranberries, finely chopped
2 tbsp fresh rosemary, finely minced
1 tbsp fresh thyme leaves, finely minced
1 tbsp light brown sugar
½ tsp black pepper, freshly ground
¼ tsp garlic powder (optional)
Pinch of salt, to taste
1 large egg
1 tbsp water or milk
Fresh rosemary sprigs (optional, for garnish)
Whole fresh cranberries (optional, for garnish)

Instructions

Step 1: Soften cream cheese to room temperature. In a medium bowl, beat the cream cheese until light and fluffy. Gently fold in the crumbled feta cheese. Finely mince the fresh rosemary and thyme, and finely chop the dried cranberries. Add cranberries, herbs, brown sugar, black pepper, garlic powder (if using), and a pinch of salt to the cream cheese mixture. Fold gently until well combined. Taste and adjust seasoning as needed.
Step 2: Lay one sheet of thawed puff pastry on a lightly floured surface or parchment paper. Roll it into a 10×12-inch rectangle about 1/8 to 1/4 inch thick. Evenly spread half of the filling over the pastry, leaving a ½-inch border along one long edge. Starting from the opposite long edge, carefully and tightly roll the pastry into a log, pinching the seam closed along the border to seal.
Step 3: Wrap the pastry log tightly in plastic wrap and chill in the freezer for 15-20 minutes or in the refrigerator for 30-45 minutes until firm. Remove from plastic wrap and slice into ½-inch thick rounds using a sharp knife.
Step 4: Repeat the assembly, rolling, chilling, and slicing steps for the second sheet of puff pastry and the remaining filling.
Step 5: Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper. Arrange the pinwheel slices on the sheets about 1 inch apart.
Step 6: In a small bowl, whisk together 1 large egg and 1 tablespoon of water or milk to make an egg wash. Lightly brush the tops and edges of the pinwheels. Bake for 15-20 minutes until the puff pastry is puffed, golden, and flaky. Rotate trays halfway if needed.
Step 7: Remove from oven and let cool on the baking sheets for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature, garnished with fresh rosemary sprigs and whole cranberries if desired.

Tips & Variations

For a crunchy twist, add finely chopped toasted pecans or walnuts to the filling.
Sprinkle a pinch of red pepper flakes to add a subtle heat.
Incorporate a teaspoon of orange zest for a bright citrus flavor.
Use parchment paper to prevent sticking and make cleanup easier.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 300°F (150°C) for 5-8 minutes to regain crispiness. Avoid microwaving as it may make the pastry soggy.

How to Serve

A white round bowl filled with creamy white mixture that has small red and dark purple dried fruit pieces and green herb bits mixed throughout, with a light blue spatula resting inside the bowl covered in the same creamy mixture, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pinwheels ahead of time?

Yes, you can prepare and assemble the pastry logs up to slicing the day before. Wrap tightly and refrigerate. Slice, egg wash, and bake on the day you plan to serve.

Can these pinwheels be frozen?

Absolutely. Freeze unbaked pinwheel slices arranged on a baking sheet until firm, then transfer to a freezer-safe bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.