Flaky Cranberry Cream Cheese Pinwheels are little bites of holiday happiness, perfect for sharing or sneaking a few for yourself. With buttery, flaky pastry wrapped around a creamy, tangy cream cheese filling studded with bright, tart cranberries, these pinwheels are both sweet and a bit tangy, making every bite feel fresh and festive.
I love making these pinwheels when I want a quick yet special snack or appetizer. The flaky pastry is golden and crisp on the outside, while the cream cheese filling stays soft and smooth inside, contrasting beautifully with the little pops of cranberry. One helpful tip: chill your dough a little before baking to make sure the layers stay extra flaky and the cream cheese doesn’t melt away.
These pinwheels are fantastic for gatherings, holiday parties, or even as a treat to have on hand throughout the week. I often serve them warm straight from the oven because that’s when they smell the best and the cream cheese is just perfectly melted. They’re a small joy that always brings a smile and makes me feel ready for cozy, happy times with friends and family.
Key Ingredients & Substitutions
Puff Pastry: This is the star of the show for flakiness. Frozen sheets work great and save time. If you can’t find puff pastry, phyllo dough is an option, but the texture will be different—less rise and flakiness.
Cream Cheese: Softened cream cheese helps with smooth spreading. For a lighter touch, use neufchâtel cheese or mascarpone, but the taste will be milder.
Dried Cranberries: They add sweet-tart bursts. You can swap with dried cherries or raisins if cranberries aren’t available.
Chopped Nuts: Pecans or walnuts add crunch and a nutty flavor. Feel free to skip nuts if you prefer or have allergies.
Brown Sugar & Egg Wash: Brown sugar on top caramelizes beautifully for slight sweetness; the egg wash gives pinwheels a golden shine. You can use milk instead of egg wash, but color will be lighter.
How Do You Roll and Slice the Puff Pastry Without Losing Shape?
The rolling and slicing step is key to pretty pinwheels:
- Spread the filling evenly, leaving a tiny border around the edges to keep the cream cheese inside.
- Roll the pastry gently but tightly from one long edge into a firm log. This keeps layers neat and filling inside.
- Wrap in plastic wrap and chill for at least 20 minutes. Chilling firms the dough, making slicing clean and easier so the pinwheels don’t squish.
- Use a sharp knife to slice into even ½-inch thick rounds. Wiping the knife clean between slices can help prevent sticking.
Following these tips helps your pinwheels keep their beautiful swirl shape and bake evenly golden and flaky.
Equipment You’ll Need
- Baking sheet – big enough to fit all your pinwheels without crowding.
- Parchment paper – stops sticking and makes cleanup quick and easy.
- Mixing bowl – for blending cream cheese, sugar, and vanilla smoothly.
- Rolling pin – helps gently flatten and smooth the puff pastry.
- Sharp knife – essential for clean, even pinwheel slices without squashing.
- Pastry brush – perfect for brushing the egg wash to get that golden shine.
Flavor Variations & Add-Ins
- Swap cranberries for chopped dried apricots or cherries to change the fruit flavor and sweetness.
- Add a sprinkle of cinnamon or pumpkin pie spice to the cream cheese for a warm, cozy touch.
- Use crumbled feta or goat cheese instead of cream cheese for a tangier, savory twist.
- Mix in chopped fresh herbs like rosemary or thyme with the nuts for a fragrant, earthy note.
How to Make Flaky Cranberry Cream Cheese Pinwheels
Ingredients You’ll Need:
Main Ingredients:
- 1 sheet frozen puff pastry, thawed (about 8 oz)
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup dried cranberries, chopped roughly
- 1/4 cup finely chopped pecans or walnuts (optional)
Toppings and Finishing:
- 1 tbsp brown sugar (for topping)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. You should also set aside about 20-30 minutes for chilling the rolled pastry before slicing. Overall, it’s around 45 minutes from start to finish, including chilling, making these pinwheels quick and easy for a tasty snack!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup simple.
2. Make the Cream Cheese Filling:
In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix well until smooth and creamy.
3. Prepare and Spread the Puff Pastry:
Unfold your thawed puff pastry on a lightly floured surface. If the dough edges aren’t perfectly smooth, gently roll it out to even it. Spread the cream cheese mixture evenly over the whole pastry, leaving a small border around the edges.
4. Add Cranberries and Nuts:
Sprinkle the chopped dried cranberries and nuts evenly over the cream cheese layer.
5. Roll and Chill the Pastry Log:
Starting from one long edge, carefully roll the pastry into a tight log, keeping the filling inside. Wrap it in plastic wrap and chill in the refrigerator for 20-30 minutes to firm up—it will make slicing easier.
6. Slice and Bake the Pinwheels:
Remove the chilled log and slice it into ½-inch thick rounds. Arrange these on your prepared baking sheet, spacing them about an inch apart. Brush the tops with the beaten egg, then sprinkle lightly with brown sugar for a sweet, golden finish.
7. Bake and Serve:
Bake for 15 to 18 minutes until the puff pastry is puffed and golden brown. Let the pinwheels cool slightly before moving them to a plate. Serve warm or at room temperature and enjoy!
Can I Use Frozen Puff Pastry Without Thawing?
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 These Pinwheels Ahead of Time?
Yes! Prepare the rolled log, slice, and arrange the pinwheels on the baking sheet, then cover and refrigerate for up to 24 hours before baking. Just add a couple extra minutes to the bake time if baking straight from the fridge.
How Should I Store Leftover Pinwheels?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven (about 300°F) for 5-7 minutes to regain crispness before serving.
Can I Use Fresh Cranberries Instead of Dried?
Fresh cranberries are more tart and contain more moisture, which can affect the puff pastry’s flakiness. If using fresh, chop finely and consider sautéing briefly to soften or use sparingly to avoid soggy pinwheels.
