Description
These Easy Christmas Cranberry Feta Pinwheels are a delightful holiday appetizer that combines flaky puff pastry with a creamy, tangy cranberry and feta filling accented by fresh herbs. Perfect for parties, they bake to golden perfection and make an impressive yet simple finger food that will wow your guests.
Ingredients
Scale
Pastry
- 2 sheets Frozen puff pastry (approx. 17.3 ounces)
Filling
- 8 ounces Cream cheese (softened)
- 4 ounces Feta cheese (crumbled)
- 0.5 cup Dried cranberries (finely chopped)
- 2 tablespoons Fresh rosemary (finely minced)
- 1 tablespoon Fresh thyme leaves (finely minced)
- 1 tablespoon Light brown sugar
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 teaspoon Garlic powder (optional)
- 1 pinch Salt (to taste)
For egg wash
- 1 large Egg
- 1 tablespoon Water or milk
Instructions
- Soften the cream cheese: Remove the cream cheese from the refrigerator and let it sit at room temperature for about 15 minutes until it becomes soft and spreadable.
- Beat the cream cheese: In a mixing bowl, whip the softened cream cheese until light and fluffy for approximately 2-3 minutes using a hand mixer or spatula.
- Fold in the feta cheese: Gently add the crumbled feta cheese into the whipped cream cheese, maintaining the texture and avoiding overmixing.
- Mince the fresh herbs: Finely chop the rosemary and thyme, then stir them into the cheese mixture to infuse fresh aromatic flavors.
- Chop the cranberries: Finely chop the dried cranberries and mix them evenly into the filling for bursts of sweet-tart flavor.
- Combine the seasonings: Add the light brown sugar, freshly ground black pepper, garlic powder (if using), and a pinch of salt, folding gently until fully incorporated.
- Prepare the pastry: Lay one sheet of thawed puff pastry on a clean surface, ready for rolling. Optionally, roll the pastry to 1/8 to 1/4 inch thickness for even baking.
- Spread the filling: Evenly spread half of the creamy cranberry feta filling over the puff pastry sheet, leaving a ½-inch border on one long edge to seal.
- Roll the pastry: Starting from the long edge opposite the border, tightly roll the pastry into a log, pinching the seam to secure the filling inside.
- Chill the log: Wrap the rolled pastry in plastic wrap and chill in the freezer for 15-20 minutes or in the refrigerator for 30-45 minutes to firm up for easier slicing.
- Preheat the oven: Set the oven to 400°F (200°C) and line baking sheets with parchment paper.
- Slice the log: Remove the chilled log from the fridge/freezer and cut into ½-inch thick rounds with a sharp knife, revealing the festive filling.
- Arrange the pinwheels: Place the pinwheels spaced apart on the prepared baking sheets to allow for even baking.
- Whisk the egg wash: In a small bowl, whisk together the egg with water or milk, then brush this over the tops of the pinwheels to promote a golden brown, shiny crust.
- Bake the pinwheels: Bake in the preheated oven for 15-20 minutes until the puff pastry is golden brown and flaky.
- Cool on the baking sheet: Remove from oven and let the pinwheels cool on the baking sheet for 5 minutes before transferring to a wire rack to cool further.
Notes
- For best results, ensure the cream cheese is fully softened before whipping to create a smooth filling.
- Chilling the rolled log makes slicing cleaner and helps maintain the pinwheel shape during baking.
- If you prefer a more pronounced herb flavor, increase the fresh rosemary and thyme slightly.
- For a dairy-free version, substitute cream cheese and feta with plant-based alternatives.
- These pinwheels can be made ahead and frozen before baking; bake directly from frozen, adding a few extra minutes to the bake time.
