Flaky Cranberry Cream Cheese Pinwheels are a delightful treat that combines buttery, flaky pastry with creamy, tangy cheese and bursts of sweet-tart cranberry. These little swirled bites catch the eye with their spiral shape and are perfect for holiday gatherings or casual snack time. The creamy filling pairs beautifully with the slightly crisp texture of the pastry, making every bite a lovely balance of flavors.
I love making these pinwheels when I want something quick but impressive to offer guests or to bring to a potluck. The best part is how easy they are to prepare, yet they look like you spent hours in the kitchen. I usually use store-bought puff pastry to save time, and it turns out wonderfully flaky every time. Plus, the cranberries add a festive pop of color that makes these feel special no matter the occasion.
Serving them warm right out of the oven is my favorite way to enjoy these pinwheels—the cream cheese is soft, and the cranberries are juicy and sweet. They’re also fantastic at room temperature if you want to make them ahead. I find these pinwheels bring everyone together around the table, starting conversations and smiles with their inviting taste and fun shape.
Key Ingredients & Substitutions
Puff Pastry: This is the star for that flaky, buttery texture. Store-bought frozen puff pastry works great and saves time. If you prefer, you can use homemade puff pastry, but it takes more effort and time.
Cream Cheese: Softened cream cheese gives a smooth, creamy filling. You can swap it with mascarpone or ricotta for a milder taste or lactose-free cream cheese if needed.
Dried Cranberries: These add a lovely tartness and chewy texture. If cranberries aren’t available, chopped dried cherries or raisins work well.
Nuts (Pecans or Walnuts): They add crunch and nuttiness. Feel free to omit them for a nut-free version or use almonds or pistachios if you like.
Brown Sugar & Cinnamon: These bring warmth and a touch of spice, balancing the tart cranberries. You can adjust the amount or skip cinnamon if you prefer.
How Do You Roll and Slice the Puff Pastry Without It Falling Apart?
Rolling the puff pastry tightly helps keep the pinwheels together and maintain their spiral shape when sliced.
- Spread the filling evenly but don’t overload; this prevents tearing or uneven rolling.
- Roll slowly and firmly from one edge, pressing gently to seal as you go.
- Wrap the rolled log in plastic wrap and chill for 20-30 minutes. This firms up the dough and filling, making slicing easier and cleaner.
- Use a sharp knife to cut into 1/2-inch slices, wiping the knife clean between cuts for smooth edges.
These steps help your pinwheels hold their shape, bake evenly, and look beautiful on the plate.
Equipment You’ll Need
- Baking sheet – provides a flat, even surface for the pinwheels to bake and brown nicely.
- Parchment paper – prevents sticking and makes cleanup easier.
- Rolling pin – helps you gently roll the puff pastry to an even square.
- Sharp knife – slices the rolled pastry into clean pinwheels without squishing them.
- Mixing bowl – to blend cream cheese, sugar, and vanilla smoothly.
- Small bowl and pastry brush – for mixing and applying the egg wash to achieve a golden finish.
Flavor Variations & Add-Ins
- Swap dried cranberries for chopped dried apricots or cherries for a different fruity twist.
- Add chopped fresh herbs like rosemary or thyme to the cream cheese for a fragrant, savory note.
- Mix in mini chocolate chips with the cream cheese for a sweet surprise.
- Use goat cheese instead of cream cheese for a tangier, richer flavor.
Flaky Cranberry Cream Cheese Pinwheels
Ingredients You’ll Need:
- 1 sheet (about 8 oz) frozen puff pastry, thawed
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup dried cranberries, chopped
- 1/4 cup chopped pecans or walnuts (optional)
- 1 tbsp brown sugar
- 1/4 tsp ground cinnamon
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20 to 30 minutes chilling time, and 15 to 20 minutes to bake. So, overall plan for around 45 to 60 minutes from start to finish, including cooling time before serving.
Step-by-Step Instructions:
1. Preparing the Pastry and Filling:
Preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper to prevent sticking. Roll out the thawed puff pastry on a lightly floured surface into a 12 by 12-inch square. In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the pastry, leaving a small border around the edges.
2. Adding Cranberries, Nuts, and Sugar:
Sprinkle the chopped dried cranberries and nuts evenly over the cream cheese layer. In another bowl, combine brown sugar and ground cinnamon, then sprinkle this over the cranberries and nuts for that warm sweet touch.
3. Rolling, Chilling, and Baking:
Roll the puff pastry tightly from one edge to form a spiral log. Wrap the log in plastic wrap and chill it in the refrigerator for 20 to 30 minutes—this helps the log firm up for easier slicing. After chilling, slice the log into 1/2-inch thick pinwheels. Place them cut side up on the prepared baking sheet spacing about an inch apart. Brush the tops lightly with beaten egg to get that lovely golden finish when baking. Bake for 15 to 20 minutes, or until golden brown and puffed. Let cool slightly before serving. Enjoy warm or at room temperature for a flaky, creamy, cranberry delight!
Can I Use Frozen Puff Pastry Without Thawing It First?
It’s best to thaw the puff pastry completely before rolling it out. Thaw it in the fridge overnight or at room temperature for about 30-40 minutes until pliable. This prevents cracking and makes rolling easier.
Can I Make Cranberry Cream Cheese Pinwheels Ahead of Time?
Yes! After assembling and rolling the log, wrap it tightly in plastic wrap and refrigerate for up to 24 hours before slicing and baking. You can also freeze the sliced pinwheels on a baking sheet and then transfer to a container for longer storage. Bake straight from frozen, adding a few extra minutes to the baking time.
How Should I Store Leftover Pinwheels?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to preserve their flakiness.
What Can I Substitute for Dried Cranberries?
If you don’t have dried cranberries, chopped dried cherries, raisins, or chopped dried apricots make great substitutes that add a similar chewy, fruity texture.
