Introduction

These Easy Christmas Cranberry Feta Pinwheels are a festive and flavorful appetizer perfect for holiday gatherings. Crispy puff pastry encases a creamy, tangy filling studded with sweet dried cranberries and fresh herbs. They’re simple to make and sure to impress your guests.

The image shows six small pastry rolls arranged closely on a wooden board, each about two layers thick with a golden-brown, flaky crust on the outside. The inner layers are filled with a white creamy cheese, bright red dried cranberries, and sprinkled with chopped green herbs. The rolls have a spiral shape, with the white cheese layer visible between the caramelized crust and the colorful filling, giving a fresh and rich look. The background features a white marbled texture with a white bowl blurred in the distance, and a woman's hand reaching slightly over the board. 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 softened cream cheese until light and fluffy. Gently fold in crumbled feta cheese. Finely mince fresh rosemary and thyme; finely chop dried cranberries. Add chopped cranberries, minced herbs, light brown sugar, black pepper, garlic powder (if using), and a pinch of salt to the cream cheese mixture. Gently fold until all ingredients are 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. Gently roll it into an approximate 10×12-inch rectangle (1/8-1/4 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 it.
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, using a sharp knife, slice the log into ½-inch thick rounds.
Step 4: Repeat the assembly (rolling pastry, spreading filling, rolling into log) and chilling/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 sliced pinwheels on the prepared baking sheets, leaving about 1-inch of space between each.
Step 6: In a small bowl, whisk together 1 large egg and 1 tablespoon of water or milk for the egg wash. Lightly brush the tops and exposed edges of each pinwheel. Bake for 15-20 minutes, or until the puff pastry is beautifully puffed, golden brown, and flaky. Rotate trays halfway through baking if needed.
Step 7: Carefully remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. Garnish with fresh rosemary sprigs and whole cranberries, if desired.
Step 8: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in a preheated oven at 300°F (150°C) for 5-8 minutes. Avoid microwaving.
Step 9: For make-ahead, prepare the log (up to slicing) the day before, wrap tightly, and refrigerate. Slice, egg wash, and bake on the day of serving. To freeze unbaked pinwheels, arrange on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month. Bake from frozen, adding a few extra minutes to baking time.
Step 10: Consider adding finely chopped toasted pecans or walnuts, a pinch of red pepper flakes, or a teaspoon of orange zest to the filling for different flavor profiles.

Tips & Variations

Use fresh herbs for the best flavor, but dried can be substituted in a pinch—reduce quantity by half.
For a sweeter touch, increase the brown sugar slightly or add a drizzle of honey before rolling.
To make these vegan, use dairy-free cream cheese and vegan puff pastry.
Adding a bit of orange zest complements the cranberry and feta beautifully.

Storage

Store any leftover pinwheels in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a preheated oven at 300°F (150°C) for 5-8 minutes to keep the pastry crisp. Avoid microwaving as it can make the pastry soggy. You can also freeze unbaked pinwheels for up to 1 month; bake from frozen, adding extra time.

How to Serve

The image shows four golden-brown pinwheel rolls arranged on a wooden board with sprigs of fresh green rosemary around them. Each roll has three to four visible layers of soft, light-colored dough, filled with white creamy cheese, dark red dried cranberries, and small chopped green herbs evenly spread inside the spirals. The rolls have a slightly crispy, toasted outer edge that contrasts with the smooth filling. The background features a white marbled texture, softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries can be too tart and watery for this recipe. Dried cranberries provide a sweet, chewy texture that balances the feta and herbs better.

How do I prevent the puff pastry from getting soggy?

Be sure not to overfill and leave a border when spreading the filling. Chilling the rolled logs before slicing and baking helps maintain the pastry’s structure. Also, avoid microwaving leftovers to keep them crisp.