This Cranberry Cream Cheese Pinwheels recipe became a holiday staple the first winter I made it. I was looking for a small-bite that felt festive but didn't demand hours of prep, and a leftover sheet of puff pastry in my freezer sparked the idea. The contrast between the cool, whipped cream cheese and jewel-like cranberries, softened by warmth, combined with crumbled feta and fragrant herbs, created an irresistible balance of sweet, salty, and herbal notes. Everyone who tried them asked for the recipe and the tray never lasted the evening.

What I love most about these pinwheels is how approachable they are. There's a comforting simplicity: a thin layer of filling, a careful roll, and a quick bake until the pastry puffs and bronzes. The texture is a star — flaky layers that give way to creamy filling dotted with bursts of cranberry and feta. They work as an elegant appetizer for guests, a bright accompaniment to brunch, or a quick snack when you want something a little special without a long ingredient list.

Ingredients

• Puff pastry: One sheet (typically frozen, thawed) — choose a high-quality brand like Pepperidge Farm or Dufour for reliably crisp, buttery layers.
• Cream cheese: 4 ounces, softened — full-fat gives the best texture and mouthfeel; let it sit at room temperature for 20 minutes for easy spreading.
• Cranberries: 1/4 cup cranberry sauce or 1/3 cup chopped dried cranberries — jarred sauce makes a smooth spread, dried fruit adds texture and chew.
• Feta cheese: 1/4 cup crumbled — a tangy, salty crumbly feta contrasts beautifully; opt for sheep/goat blend if you prefer a milder salt level.
• Fresh herbs: 1 tablespoon chopped parsley or rosemary — parsley brightens, rosemary adds a piney perfume; finely chop to distribute flavor evenly.
• Egg wash: 1 egg beaten with 1 tablespoon water — brush the tops for glossy, golden sheen and an attractive presentation.

Instructions

Preheat and prepare: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Position an oven rack in the center to ensure even browning. If your puff pastry was frozen, fully thaw it in the refrigerator overnight and bring to room temperature for 15 minutes so it's pliable but still cool. Roll out the pastry: Lightly flour a clean work surface and roll the sheet into a roughly 10x12-inch rectangle, pressing out any creases without overworking the dough. Keep the sheet cold-ish — warm pastry becomes sticky and harder to handle. Spread the filling: Using an offset spatula or the back of a spoon, spread the softened cream cheese in an even layer over the pastry, leaving a 1/2-inch border so the filling does not seep out when rolled. If using cranberry sauce, dollop and gently spread; if using dried cranberries, sprinkle them evenly before adding feta and herbs. Add cheese and herbs: Evenly crumble the feta across the cream cheese, then scatter the chopped herbs for aromatic lift. Taste the combination with a small corner of pastry before rolling if you like, and adjust herb quantity accordingly. Roll tightly: Starting from one long side, roll the pastry into a tight log, using your fingers to tuck as you go for an even spiral. Press the seam lightly to seal. For cleaner slices, wrap the log in plastic and chill in the refrigerator for 10 to 20 minutes — this firms the log and prevents squashing when you cut. Slice and arrange: Use a sharp serrated knife or unflavored dental floss to slice the log into approximately 1-inch rounds. Place cut side up on the prepared baking sheet, leaving 1 inch between each so they can puff. If the filling squeezes out, gently pat it back with the knife tip. Egg wash and bake: Brush the tops with the beaten egg wash for a glossy, golden finish. Bake at 375°F (190°C) for 18–22 minutes, rotating the pan halfway if your oven browns unevenly. Look for a rich golden color, puffed layers, and slightly crisp edges. Cool and serve: Allow the pinwheels to cool on the sheet for 5 minutes, then transfer to a wire rack for another 5 minutes before serving. They are best warm or at room temperature so the filling keeps its creamy texture and the pastry stays flaky.

Storage Tips

Keep leftovers in a single layer or separated by parchment to prevent sticking. In the refrigerator, use an airtight container and consume within 3 days for best texture. To re-crisp, place on a baking sheet in a preheated 350°F oven for 5–8 minutes; avoid microwaving as it softens the pastry. For longer storage, flash-freeze baked pinwheels on a tray, then pack into a freezer-safe bag for up to one month. When reheating from frozen, allow a few extra minutes in the oven at 350°F until warmed through and flaky.

Ingredient Substitutions

If you prefer a milder cheese, swap feta for goat cheese or ricotta salata for a similar creamy tang but softer salt profile. For a citrus lift, stir 1 teaspoon of orange zest into the cream cheese. Use apricot jam or fig spread in place of cranberry sauce for a sweeter, nuttier version. To make this dairy-free, use a firm plant-based cream cheese and dairy-free flaky pastry, and skip the feta or use a vegan crumbly cheese. Keep proportions the same to maintain texture and bake time.

Serving Suggestions

Serve warm on a wooden board garnished with extra fresh herbs and thinly sliced citrus for color. They pair wonderfully with a crisp white wine, dry rosé or a bright sparkling drink. For brunch, add a small green salad tossed in lemon vinaigrette and roasted baby potatoes. For a holiday platter, surround these pinwheels with marinated olives, sliced apples, and a bowl of extra cranberry sauce for dipping.

Cultural Background

Rolled pastries filled with sweet and savory mixtures have long been part of European and Mediterranean traditions; pinwheels are a playful, modern adaptation that brings together influences of savory tarts and sweet fruit pastes. Using puff pastry — a French technique of laminated dough — gives a delicate lift and flakiness, while the sweet-tart cranberries nod to Northern European winter preserves. Adding feta ties the bites to Mediterranean flavors, creating a cross-regional palate that feels both familiar and festive.

Seasonal Adaptations

Swap dried cranberries for fresh stewed cranberries with orange in winter for an intensely seasonal flavor. In summer, substitute a fresh tomato tapenade and basil for a lighter, garden-forward profile. For autumn, mix chopped roasted pears with a little blue cheese and thyme for a richer, savory-sweet combination. Adjust herb choice and cheese to complement seasonal produce while keeping the same assembly and baking process.

Meal Prep Tips

To streamline entertaining, assemble several logs and refrigerate them wrapped in plastic; slice and bake on the day of your event. Alternatively, slice and freeze raw pinwheels on a tray before storing in a bag — bake straight from frozen, adding 3–6 minutes to the time. Label containers with bake times and intended serving dates so you can grab-and-go on busy mornings or at the last minute for guests.

These Cranberry Cream Cheese Pinwheels with Feta & Herbs are proof that simple ingredients and one sheet of pastry can produce something memorable. Whether you make them for a party, brunch, or a cozy afternoon snack, they invite conversation and second helpings — and that, for me, is the true measure of a successful dish.