Flaky Cranberry Cream Cheese Pinwheels are little bites of buttery pastry wrapped around a creamy, tangy cheese filling with bursts of bright cranberry. The flaky crust gives a satisfying crunch that pairs beautifully with the smooth filling and the sweet-tart pop of cranberry. These pinwheels are the perfect mix of flaky, creamy, and fruity in every bite.
I love making these pinwheels when I want a simple but special treat. The cream cheese filling is so easy to whip up, and the cranberries add just the right amount of freshness without being too sweet. I often make a batch to bring to holiday gatherings or just to share with friends over coffee—everyone always asks for the recipe!
My favorite way to serve these pinwheels is slightly warmed, so the cream cheese softens a bit and the pastry is still nice and flaky. They’re fantastic as a snack, a party appetizer, or even a light breakfast with a cup of tea. I think they’re proof that simple ingredients can come together to make something really delicious and inviting.
Key Ingredients & Substitutions
Puff Pastry: This is the star for flakiness. I usually use store-bought sheets to save time. If you can’t find it, you could try frozen phyllo dough, but expect a different texture—less buttery, more crisp.
Cream Cheese: Make sure it’s softened for easy spreading. Neufchâtel cheese is a lower-fat substitute I like that still gives creaminess.
Dried Cranberries: I like their sweet-tart pop here. If unavailable, chopped dried cherries or raisins work well. For a fresher taste, try finely chopped fresh cranberries with a little sugar mixed in.
Fresh Parsley: This adds a fresh note but is optional. If you want a different herb, chopped chives or thyme can be nice alternatives.
Honey or Maple Syrup: This boosts sweetness slightly. You can skip it or swap for a pinch of sugar, depending on your taste.
How Can I Roll and Slice the Pastry Without Messing Up the Filling?
Rolling pinwheels can get tricky if the filling pushes out or the dough tears. Here’s what helps me:
- Roll the pastry sheet gently to smooth it, but don’t press too hard or the flakiness will suffer.
- Spread the cream cheese mixture in a thin, even layer, reaching close to edges without overfilling.
- Start rolling from one edge and roll tightly but slowly. If it feels loose, give it a gentle firmer push to seal.
- Chill the rolled log in the fridge for 10-15 minutes before slicing. This firms it up and makes clean cuts easier.
- Use a sharp knife and slice with a gentle sawing motion rather than pressing down hard.
These tips helped me get neat, even pinwheels with all the filling nicely inside every swirl.
Equipment You’ll Need
- Baking sheet – for even baking and to hold all your pinwheels.
- Parchment paper or silicone baking mat – keeps pinwheels from sticking and makes cleanup easy.
- Sharp knife – essential for clean, even slices of the rolled pastry.
- Mixing bowl – to combine the cream cheese filling smoothly.
- Rolling pin – helps even out the puff pastry without tearing it.
- Pastry brush – to apply the egg wash for a golden finish.
Flavor Variations & Add-Ins
- Swap dried cranberries with chopped dried apricots or cherries for a different fruity twist.
- Add finely chopped nuts like pecans or walnuts for a crunchy texture contrast.
- Mix in fresh herbs such as thyme or rosemary instead of parsley for a more savory note.
- Stir in a little crumbled feta or goat cheese with the cream cheese for tangier, bolder flavor.
How to Make Flaky Cranberry Cream Cheese Pinwheels
Ingredients You’ll Need:
- 1 sheet puff pastry, thawed
- 4 oz (about 1/2 cup) cream cheese, softened
- 1/4 cup dried cranberries, roughly chopped if large
- 1 tablespoon fresh parsley, finely chopped (optional for freshness)
- 1 tablespoon honey or maple syrup (optional, for slight sweetness)
- 1/2 teaspoon lemon zest (optional, to brighten flavor)
- 1 egg, for egg wash
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-18 minutes to bake. So, in less than half an hour, you’ll have flaky, tasty pinwheels ready to enjoy!
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheet:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Filling:
In a small bowl, combine the softened cream cheese with dried cranberries, chopped parsley (if using), honey or maple syrup, and lemon zest. Stir everything together until it’s well mixed.
3. Prepare the Puff Pastry:
On a clean, lightly floured surface, unfold the thawed puff pastry sheet. Gently roll it out a bit with a rolling pin to even out the thickness and smooth any folds.
4. Spread the Filling and Roll:
Spread the cream cheese mixture evenly over the entire pastry, keeping a thin layer. Starting from one edge, carefully roll the pastry into a tight log, being careful not to squeeze out the filling.
5. Slice and Arrange:
With a sharp knife, cut the log into about 12 pinwheels, each roughly 1/2 inch thick. Place them cut side down on your prepared baking sheet, leaving about an inch between each to allow for puffing.
6. Brush and Bake:
Beat the egg with a tablespoon of water to make an egg wash. Brush this lightly over the tops of the pinwheels to help them get golden and shiny. Bake for 15-18 minutes, or until the pastry turns flaky and golden brown.
7. Cool and Serve:
Take the pinwheels out of the oven and let them cool for a few minutes. They’re best served warm or at room temperature. Enjoy your flaky, creamy cranberry treats!
Can I Use Frozen Puff Pastry Directly?
It’s best to thaw puff pastry completely before using to ensure it rolls out smoothly and bakes evenly. Thaw it overnight in the fridge or for about 30-40 minutes at room temperature.
Can I Make Cranberry Cream Cheese Pinwheels Ahead of Time?
Yes! You can assemble the pinwheels and refrigerate them on the baking sheet for up to 4 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover pinwheels in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F for 5-7 minutes to bring back their flakiness.
What Are Some Good Substitutions for Cranberries?
If you don’t have dried cranberries, you can use dried cherries, raisins, or even chopped dried apricots for a similar fruity sweetness and texture.
