Flaky Cranberry Cream Cheese Pinwheels are a delightful little treat that’s perfect for sharing. These pinwheels showcase tender, buttery pastry wrapped around a creamy, tangy cream cheese filling mixed with bright, tart cranberries. The contrast between the flaky crust and the soft, flavorful inside makes each bite a joy.
I love making these pinwheels when I want something both simple and special. The cream cheese adds a smooth richness, while the cranberries give a lovely pop of color and taste. I find it’s an easy way to add a festive touch to any gathering or snack time, and the best part is they’re fun to make, too—you can even get the kids involved by helping to roll the dough.
These pinwheels are great served warm or at room temperature, and I often pair them with a cup of tea or coffee when catching up with friends. They’re the kind of treat that disappears quickly because everyone loves that mix of flaky and creamy with a little sweetness and tartness. I always keep this recipe handy whenever I need a quick, delicious crowd-pleaser!
Key Ingredients & Substitutions
Puff Pastry: This is what creates the flaky, buttery texture. You can find it frozen in most stores. If you want a different option, phyllo dough works but is a bit more delicate and less buttery.
Cream Cheese: Cream cheese gives a smooth and tangy base. You can substitute with mascarpone or ricotta for a milder flavor or dairy-free cream cheese for a vegan version.
Dried Cranberries: They add a sweet and tart bite. If you don’t have cranberries, raisins or chopped dried cherries work nicely too.
Parsley & Lemon Zest: Both add fresh brightness. You can swap parsley with basil or chives, and the lemon zest can be left out if you prefer a simpler flavor.
How Do You Roll and Slice Puff Pastry Without It Sticking or Tearing?
Handling puff pastry can feel tricky, but with these tips, it’s easy to roll and slice smoothly:
- Lightly flour your work surface and rolling pin to prevent sticking.
- Roll gently – just enough to smooth out folds, don’t press too hard or it will lose its flakiness.
- After spreading the filling, roll the dough tightly but without squeezing out the filling.
- Use a sharp knife for clean slices – a serrated knife can tear the pastry, so a smooth blade is best.
- Chill the rolled log for 10 minutes before slicing if the dough feels too soft; this firms it up and helps keep the shape.
Equipment You’ll Need
- Baking sheet – perfect for baking your pinwheels evenly without sticking.
- Parchment paper – keeps your pinwheels from sticking and makes clean-up a breeze.
- Sharp knife or pizza cutter – ensures clean, neat slices without squishing the pastry.
- Rolling pin – helps smooth out the puff pastry for even rolling and filling.
- Mixing bowl – to combine your cream cheese and cranberries easily.
- Pastry brush – ideal for applying egg wash for a shiny, golden finish.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts for a nice crunch and nuttiness.
- Swap dried cranberries with chopped dried apricots or cherries for a different fruity sweetness.
- Mix in a teaspoon of cinnamon or pumpkin pie spice for warm, cozy flavors.
- Stir in finely chopped fresh herbs like thyme or rosemary to add a fragrant, savory note.
How to Make Flaky Cranberry Cream Cheese Pinwheels
Ingredients You’ll Need:
For The Pinwheels:
- 1 sheet frozen puff pastry, thawed
- 4 oz (115 g) cream cheese, softened
- ¼ cup dried cranberries
- 1 tablespoon fresh parsley, finely chopped (optional)
- 1 teaspoon honey or sugar (optional, for slight sweetness)
- ¼ teaspoon garlic powder (optional for savory touch)
- Zest of half a lemon (optional, for brightness)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and about 15-20 minutes to bake. You’ll have warm, flaky pinwheels ready in around 30 minutes total—perfect for a quick and tasty snack or appetizer!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep your pinwheels from sticking and to make cleanup easier.
2. Make the Cream Cheese Filling:
In a small bowl, mix the softened cream cheese with dried cranberries, chopped parsley (if using), honey or sugar, garlic powder, and lemon zest. Stir until all the ingredients are blended well.
3. Roll Out the Puff Pastry:
On a lightly floured surface, unfold your thawed puff pastry. If needed, gently roll it with a rolling pin to smooth out creases and get an even thickness.
4. Spread the Filling:
Evenly spread your cream cheese mixture across the puff pastry, leaving about a ½-inch border along the edges to keep the filling from spilling out during baking.
5. Roll and Slice:
Starting from one of the longer edges, roll the pastry tightly into a log shape. Use a sharp knife to cut the log into slices about ½ to ¾ inch thick. Chilling the roll briefly can make slicing easier if your dough feels soft.
6. Bake Your Pinwheels:
Arrange the pinwheels cut-side up on your prepared baking sheet, spacing them about an inch apart. Brush the tops lightly with the beaten egg to get a beautiful golden shine when baked. Bake for 15-20 minutes until the pastry is puffed up and golden brown.
7. Serve and Enjoy:
Let the pinwheels cool just a little, then serve warm or at room temperature. They’re perfect as a tasty appetizer or a snack to share!
Can I Use Frozen Puff Pastry Straight from the Freezer?
It’s best to thaw the puff pastry completely in the fridge overnight or for about 30-40 minutes at room temperature before using. This makes it easier to roll and prevents cracking or tearing.
What Can I Substitute for Dried Cranberries?
If you don’t have dried cranberries, dried cherries, raisins, or chopped dried apricots work great too. They add a similar sweet and tart flavor.
How Should I Store Leftover Pinwheels?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 5-7 minutes to restore crispiness.
Can I Prepare These Ahead of Time?
Yes! You can assemble the pinwheels, wrap them tightly in plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking them cold.
