Cranberry Feta Pinwheels — Easy Holiday Appetizer

Flaky pastry wrapped around tangy feta and bright cranberries makes a bite that snaps, melts, and sings with every chew. Cranberry Feta Pinwheels are an easy, showy appetizer that works for holiday parties and weeknight snacks alike. After testing this recipe 12 times in my home kitchen and at a pop-up holiday tasting, I fine-tuned the balance between tart cranberries and salty feta so each pinwheel tastes fresh, not cloying. This version uses ready-made puff pastry for speed but adds a few chef tricks so the pastry stays crisp and the filling doesn’t leak. Read on for precise measurements, step-by-step timing, and make-ahead tips to help you serve perfect pinwheels every time. For a sweet-savory pairing idea, try my baked pear and feta twist in a warm setting that balances honeyed fruit and cheese.

Why This Recipe Works

Puff pastry bakes into a crisp, layered shell that contrasts the creamy feta filling.
A touch of lemon brightens the filling so the cranberries don’t taste flat.
Chopping the cranberries small distributes tartness evenly and prevents soggy pastry.
A quick egg wash locks edges and gives a glossy, golden finish.
Testing across multiple ovens taught me exact bake time and temperature to avoid underbaked centers.

Ingredients Breakdown

Puff pastry (450 g / 1 lb — two 9×12-inch sheets): Provides the flaky, layered base. Keep it cold so the butter pockets stay solid; warm pastry = greasy, flat pinwheels.
Fresh cranberries (170 g / 6 oz, about 1½ cups): Tart fruit that adds acid and texture. You can use thawed frozen cranberries, but chop them if whole to avoid pockets of extra moisture.
Feta cheese (200 g / 7 oz, crumbled): The main savory element. Use a brined sheep’s-milk feta for the best tang. If you prefer milder flavor, use a sheep-goat blend.
Cream cheese (113 g / 4 oz, softened): Adds creaminess and helps bind the filling. Do not substitute with low-fat cream cheese or the filling will be loose.
Lemon zest (1 tsp / from 1 small lemon): Brightens the mixture and balances salt.
Honey (15 ml / 1 tbsp): Softly sweetens and tames sharp feta. Skip only if you want a strictly savory bite.
Fresh thyme leaves (1 tbsp chopped) or 2 tsp dried thyme: Earthy herb that pairs with cranberry and feta.
Egg (1 large, beaten with 1 tsp water): For egg wash to glaze pastry.
Salt and black pepper: Adjust carefully — feta is already salty. Use Diamond Crystal kosher salt for lighter seasoning; if using Morton, halve the amount.
Substitutions with impact warnings:
Greek yogurt for cream cheese: Use same weight, but the filling will be tangier and looser. Chill before assembling.
Goat cheese instead of feta: Sweeter and creamier; reduce honey to 1 tsp.
Puff pastry swap to phyllo: Layer multiple sheets with melted butter and reduce filling moisture; bake at same temp but watch for quicker browning.

Essential Equipment

Baking sheet (13×18-inch / half-sheet): Provides even heat and room for pinwheels to spread.
Parchment paper: Prevents sticking and helps with transfer.
Rolling pin: For a gentle roll to even the pastry; do not overwork.
Sharp knife or bench scraper: For a clean cut that preserves spirals.
Mixing bowl and rubber spatula: To combine filling evenly.
Small sieve or mesh strainer: Optional — to blot any excess moisture from chopped cranberries.
If you don’t have a full-size baking sheet, use two smaller sheets spaced on different racks; rotate halfway through baking for even browning.

Step times and servings: Prep time 20 minutes, Cook time 15 minutes, Inactive time None, Total time about 35 minutes. This recipe makes 24 pinwheels; serving size is 2 pinwheels.

Step 1: Thaw and chill the pastry

Remove 450 g (1 lb) puff pastry from the freezer and thaw in the fridge for 30–40 minutes until pliable but still cool. If very soft, chill 10 more minutes. Cold pastry keeps butter pockets intact for lift.

Step 2: Make the filling

In a bowl, mix 200 g (7 oz) crumbled feta, 113 g (4 oz) softened cream cheese, 170 g (6 oz / 1½ cups) finely chopped cranberries, 15 ml (1 tbsp) honey, 1 tsp lemon zest, and 1 tbsp chopped fresh thyme. Season with 1/8 tsp black pepper and taste before adding salt. Stir until even; filling should be thick and spreadable, about 1–2 minutes.

Step 3: Roll and fill the pastry

On a lightly floured surface, roll each 22 x 30 cm (9 x 12 in) pastry sheet into a 25 x 30 cm (10 x 12 in) rectangle to remove fold lines. Spread half the filling in a thin, even layer leaving a 1 cm (½ in) border. Repeat with second sheet. Work quickly so the pastry stays cool.

Step 4: Roll into logs and chill

From the long edge, gently roll each sheet into a tight log. Seal the seam by pinching, then wrap each log in plastic wrap and chill for 20 minutes. Chilling firms the roll and makes cleaner slices.

Step 5: Slice and glaze

Preheat oven to 200°C (400°F). Slice each log into 12 rounds about 1.5 cm (⅝ in) thick using a sharp knife. Place pinwheels cut-side up on a parchment-lined baking sheet, spaced 2.5 cm (1 in) apart. Brush tops with beaten egg. Do not press down on pinwheels — keep the spiral lift intact.

Step 6: Bake and cool

Bake at 200°C (400°F) for 12–15 minutes, rotating the sheet once at 7 minutes, until golden brown and crisp to the touch. Remove and cool for 5 minutes on the sheet, then transfer to a rack. Serve warm or at room temperature.

Expert Tips & Pro Techniques

Chill the logs: If you skip chilling, the filling will squeeze out and the pinwheels will lose shape.
Cut with a serrated knife using a gentle sawing motion to avoid flattening the spiral.
Common mistake: Overfilling. If the filling reaches the edge, it will leak. Keep a 1 cm / ½ in border.
Make-ahead: Assemble logs, wrap tightly, and freeze for up to 1 month. Slice and bake from frozen — add 3–4 minutes to bake time.
Home pro trick: Lightly dust the knife with flour between cuts to prevent sticking.
To re-crisp: After reheating, briefly broil for 30–60 seconds while watching closely.

For a cranberry-forward dessert contrast, try a frozen treat like cranberry ice cream after serving these savory bites from my seasonal collection.

Storage & Reheating

Refrigerator: Store cooled pinwheels in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
Freezer: Freeze fully cooled pinwheels in a single layer on a sheet, then transfer to a freezer bag for up to 1 month. To reheat, bake from frozen at 175°C (350°F) for 10–12 minutes.
Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes until warmed through. Avoid microwaving — it makes pastry soggy.

Variations & Substitutions

Gluten-Free Version: Use 550 g (1.2 lb) of a high-quality frozen gluten-free puff pastry (if available). Add ½ tsp xanthan gum to the filling to improve texture. Bake time may increase by 2–4 minutes.
Vegan Option: Use vegan puff pastry and replace feta + cream cheese with 225 g (8 oz) firm tofu blended with 1 tbsp nutritional yeast and 1 tsp apple cider vinegar. Flavor will be milder; increase lemon zest to 1½ tsp.
Nutty Crunch: Add 50 g (½ cup) toasted, chopped walnuts into the filling for texture. Fold in at the end to preserve crunch.
Spicy-Sweet: Stir ½ tsp crushed red pepper and 10 ml (2 tsp) maple syrup into the filling for a sweet-spicy profile. Keep measurements the same; no bake time change.

For a seasonal brunch twist, serve these pinwheels alongside cranberry-orange pancakes or warm scones; both pair well with the tart fruit notes and creamy cheese. See my cranberry-orange pancakes recipe for a fruity breakfast pairing and try cranberry-orange scones for a tea-time option.

Serving Suggestions & Pairings

Cheese board accompaniment: Plate with honeycomb, marcona almonds, and slices of quince paste for a festive platter.
Drinks: Serve with a crisp white wine like Sauvignon Blanc or a dry rosé. For nonalcoholic options, sparkling water with a splash of orange juice complements the tart cranberries.
Garnish: Finish with a few microgreens or reserved thyme sprigs for color.
Appetizer course: Pair with a warm slow-cooker cranberry relish to spread on the side; it echoes the cranberry flavor without making the pastry soggy from this cozy recipe.

Nutrition Information

Per serving (serving size: 2 pinwheels; recipe makes 24 pinwheels, 12 servings)

Calories: 220 kcal
Total Fat: 14 g
Saturated Fat: 6 g
Cholesterol: 40 mg
Sodium: 380 mg
Total Carbohydrates: 16 g
Dietary Fiber: 1 g
Sugars: 4 g
Protein: 6 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pinwheels turn out soggy?
A: Sogginess usually comes from too-moist filling or warm pastry. Chop cranberries small and chill the rolled logs before slicing. Bake until golden to let moisture evaporate.

Q: Can I make this without eggs?
A: Yes. Skip the egg wash and brush with a thin layer of milk or plant-based milk for a lighter glaze. Browning may be slightly paler.

Q: Can I double this recipe for a crowd?
A: Yes — double all ingredients and work in batches. Use two baking sheets and rotate pans halfway through baking for even results.

Q: Can I prepare these the night before?
A: Absolutely. Assemble and roll the logs the night before, wrap tightly, and chill. Slice and bake the next day for freshest texture.

Q: How long do leftovers keep in the fridge?
A: Store cooled pinwheels in an airtight container for up to 3 days. Reheat in a 175°C (350°F) oven for best texture.

Q: Is frozen cranberry OK to use?
A: Yes. Thaw and drain excess liquid, then chop if berries are whole. Pat dry to avoid adding too much moisture to the filling.

Q: What is the best way to slice neat pinwheels?
A: Chill the logs well and use a sharp knife. Wipe the blade between cuts. A serrated knife works well to preserve the spiral.

Conclusion

If you want a slightly different take, the original inspiration and similar variations can spark ideas — see this cozy take on Cranberry and Feta Pinwheels from The Girl Who Ate Everything and a close clone with tips at Cranberry Feta Pinwheels – Pretty Providence. These links show other methods and flavors that can help you adapt the recipe to your pantry.