Flaky Cranberry Cream Cheese Pinwheels are little bites of holiday cheer wrapped in buttery, crisp pastry. They combine the tart sweetness of cranberries with the smooth richness of cream cheese, all spiraled up into perfectly flaky pinwheels. These treats are as pretty as they are tasty, with a delicate crunch that makes every bite a happy surprise.
I love making these pinwheels when friends come over because they’re so easy to eat and always disappear fast! The cream cheese filling is creamy but not too heavy, and that pop of cranberry adds just the right amount of festive flavor. I sometimes add a sprinkle of orange zest to the mix, which gives it a nice little twist that brightens up the whole bite.
These pinwheels are great to serve warm or at room temperature, making them super convenient for parties or holiday gatherings. I like to pair them with a hot cup of tea or coffee—they make the perfect little snack while chatting and catching up. Honestly, they bring out that cozy, joyful vibe I look forward to every season.
Key Ingredients & Substitutions
Puff Pastry: This is the star for the flaky, buttery layers. Keep it cold until ready to use for the best puff. If you can’t find puff pastry, phyllo dough can work, though it gives a different texture.
Cream Cheese: Softened cream cheese creates a smooth, creamy filling. You can swap this for mascarpone or ricotta if you prefer a milder flavor or lighter texture.
Dried Cranberries: These add the bright, tart sweetness. If you don’t have cranberries, dried cherries or raisins are good substitutes. You can also fresh cranberries, but chop and dry them a little before use.
Fresh Herbs (Basil or Spinach): Adds a fresh flavor and color contrast. I love basil here, but baby spinach or even rosemary can work well or leave out if you want a sweeter roll.
How Do You Roll and Slice the Pinwheels Without Them Falling Apart?
Rolling and slicing pastry can be tricky, but a few simple tips help make neat pinwheels:
- Roll evenly and tight: Start at one edge and roll slowly but firmly for a tight log. Don’t rush, or the filling can slip out.
- Chill before slicing: If the log feels soft or sticky, pop it in the fridge for 10-15 mins to firm up. This makes cleaner slices.
- Use a sharp knife: A very sharp, serrated knife works best. Cut gently with a sawing motion rather than pushing down hard.
- Keep slices uniform: Aim for 1/2 to 3/4 inch thick pieces so they cook evenly and hold shape well.
These tips help keep your pinwheels neat and pretty, with that lovely swirl showing nicely when baked.
Equipment You’ll Need
- Baking sheet – to bake the pinwheels evenly and prevent sticking.
- Parchment paper – keeps your baking sheet clean and helps with easy removal.
- Rolling pin – smooths out the puff pastry for an even layer.
- Sharp knife or serrated knife – for clean, neat slices of the rolled pastry.
- Mixing bowl – to soften and mix the cream cheese filling smoothly.
- Brush for egg wash – helps the pinwheels brown beautifully and get a nice shine.
Flavor Variations & Add-Ins
- Swap dried cranberries with chopped dried apricots for a sweeter, fruitier taste.
- Add finely chopped walnuts or pecans for a crunchy texture contrast.
- Mix fresh rosemary or thyme instead of basil for a more earthy, herby flavor.
- Try spreading a thin layer of honey or maple syrup on the cream cheese for a touch of natural sweetness.
Flaky Cranberry Cream Cheese Pinwheels
Ingredients You’ll Need:
For the Pinwheels:
- 1 sheet of puff pastry (thawed if frozen)
- 4 oz (115g) cream cheese, softened
- ¼ cup dried cranberries
- 2 tbsp fresh basil or spinach leaves, chopped (optional, for a green contrast)
- 1 tbsp powdered sugar (optional, for a touch of sweetness)
- ½ tsp vanilla extract (optional, to enhance flavor)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake, for a total of roughly 30 minutes. The process is quick and simple, and you can enjoy these treats shortly after starting!
Step-by-Step Instructions:
1. Prepare Your Baking Area:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Roll and Spread the Filling:
On a lightly floured surface, roll out the puff pastry sheet to about a 10×10-inch square. In a small bowl, mix the softened cream cheese with powdered sugar and vanilla extract until creamy. Spread this mixture evenly over the pastry, leaving about a ½-inch border all around. Sprinkle dried cranberries and chopped fresh herbs (if using) evenly over the cream cheese layer.
3. Roll and Slice the Pinwheels:
Starting from one edge, carefully roll the puff pastry sheet tightly into a log. Using a sharp knife, slice the roll into ½ to ¾-inch thick rounds. Place each round on the prepared baking sheet, spaced about 1 inch apart. Brush the tops lightly with beaten egg to help them develop a golden, shiny crust.
4. Bake and Serve:
Bake in the preheated oven for 15-20 minutes until golden brown and flaky. Once baked, remove from the oven and let cool for a few minutes. Serve warm or at room temperature and enjoy your delicious cranberry cream cheese pinwheels!
Can I Use Frozen Puff Pastry for This Recipe?
Yes! Just be sure to thaw the puff pastry completely in the fridge before rolling it out. This helps it stay firm and easier to handle, which makes rolling and slicing much neater.
Can I Make These Pinwheels Ahead of Time?
Absolutely! Prepare and slice the pinwheels, then place them on a baking sheet lined with parchment. Cover loosely with plastic wrap and refrigerate for up to 24 hours before baking. This is great for prepping ahead for parties.
How Should I Store Leftover Pinwheels?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 5-7 minutes to regain their crispiness before serving.
Can I Substitute Another Fruit for Cranberries?
Yes! Try dried cherries, raisins, or chopped dried apricots for different flavors. Just make sure they’re not too moist or fresh, as excess liquid can make the pastry soggy.
