Cranberry Cream Cheese Pinwheels
These delightful pinwheels combine creamy cheese, sweet cranberries, and fresh herbs wrapped in buttery puff pastry, making them a perfect appetizer for any occasion.
Ingredients
Main Ingredients
- 1 sheet puff pastry, thawed Ensure it is well-thawed but still cold before rolling.
- 4 ounces cream cheese, softened Use a full-fat version for a creamier texture.
- 1/2 cup cranberries (dried or fresh, chopped) Sweet-tart cranberries work best.
- 1/4 cup feta cheese, crumbled Can substitute with goat cheese.
- 2 tablespoons fresh herbs (parsley, thyme, or rosemary), chopped Feel free to mix and match.
- 1 each egg, beaten For egg wash, to get a golden finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Unroll the thawed puff pastry on a lightly floured surface and gently roll it out to even the surface.
- In a mixing bowl, combine softened cream cheese with crumbled feta and chopped herbs. Mix until smooth and creamy.
- Spread the cream cheese mixture evenly over the puff pastry, leaving a small border.
- Evenly sprinkle chopped cranberries on top of the cheese mixture.
- Starting from the long edge, roll the pastry tightly into a log shape.
- Slice the log into ½-inch pieces and arrange them on a parchment-lined baking sheet.
- Brush the tops of the pinwheels with the beaten egg.
Cooking
- Bake in the preheated oven for 15–20 minutes or until they puff up and turn golden brown.
- Allow to cool slightly before serving.
Notes
These pinwheels are best enjoyed fresh out of the oven but can also be served warm or at room temperature. They can be paired with a light salad or sweet dipping sauce like honey mustard or balsamic glaze. Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, bake them at 350°F (175°C) for about 5-10 minutes.