This festive cranberry and feta pinwheel has become my go-to for holiday parties and last-minute gatherings. I first tested this combination one December evening when I wanted something that looked special but didn’t require hours in the kitchen. The first bite — flaky pastry giving way to a creamy, tangy filling punctuated by bright dried cranberries and rosemary — made me grin. It’s the kind of appetizer that gets passed around, stolen from platters, and praised by people who otherwise say they aren’t fond of unusual flavors together.

I love this version because it’s deceptively simple: store-bought puff pastry keeps the technique approachable while a short list of pantry-friendly ingredients elevates it to holiday-worthy. The filling is balanced — rich cream cheese mellows the salty feta, a touch of brown sugar rounds the tart cranberries, and fresh rosemary and thyme add an herbaceous lift. Make the logs ahead, slice and bake when guests arrive, and you’ll look like you planned the whole party in advance.

Ingredients

• 2 sheets frozen puff pastry (about 1 lb total): Use high-quality all-butter or butter-blended puff pastry for best flavor and flakiness (two standard 8.8 oz sheets, thawed). Keep sheets cold until ready to roll to preserve layers.
• 8 ounces (1 package) full-fat cream cheese, softened: Room-temperature cream cheese spreads easily and creates a light, creamy base. Philadelphia is a reliable brand; avoid low-fat versions for texture.
• 4 ounces crumbled feta: Use a feta in brine, drained and crumbled. Sheep/goat blends give the best tang — Feta or Dodoni are good options.
• 1/2 cup dried cranberries, finely chopped (about 3 oz): Chop to distribute bursts of sweetness evenly; choose sweetened cranberries for balance with feta.
• 2 tablespoons fresh rosemary, minced: Fresh rosemary offers piney brightness; remove tough stems and mince finely so it disperses through the filling.
• 1 tablespoon fresh thyme leaves, minced: Thyme adds a subtle savory note — strip leaves and chop.
• 1 tablespoon light brown sugar: A small touch to round acidity and enhance cranberry flavor.
• 1/2 teaspoon freshly ground black pepper: Freshly ground gives more aromatic lift than pre-ground.
• 1/4 teaspoon garlic powder (optional): Adds a hint of savory depth without dominating.
• Pinch of salt, to taste: Taste before adding much salt — feta is salty and will season the mixture.
• 1 large egg + 1 tablespoon water or milk: For egg wash to achieve glossy, golden tops.
• Garnish (optional): Fresh rosemary sprigs and whole cranberries for a festive platter.

Instructions

Prepare the filling: Soften 8 ounces cream cheese to room temperature so it whips light; use a hand mixer or beat by hand until fluffy (about 1–2 minutes). Fold in 4 ounces crumbled feta gently — you want streaks of tangy cheese, not a completely homogeneous paste. Stir in finely chopped 1/2 cup dried cranberries, 2 tablespoons minced rosemary, 1 tablespoon minced thyme, 1 tablespoon light brown sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder if using. Taste and adjust the salt very carefully because the feta already contributes saltiness. Roll and fill the first sheet: Unfold one thawed pastry sheet on a lightly floured surface or parchment and gently roll to a roughly 10×12-inch rectangle, keeping it about 1/8–1/4 inch thick. Spread half the filling evenly over the pastry, leaving a 1/2-inch border along one long edge. Starting from the opposite long edge, roll tightly into a log, sealing by pinching the seam and the final border together. A tight roll ensures neat pinwheels and even slices. Chill and slice: Wrap the log tightly in plastic wrap and chill in the freezer for 15–20 minutes (or refrigerate 30–45 minutes) until firm but not frozen. Remove plastic, place the log on a cutting board, and slice with a sharp serrated or chef’s knife into 1/2-inch thick rounds. Clean the knife between groups of slices for tidy edges. Repeat with second sheet: Assemble the second sheet the same way with the remaining filling, chill and slice. Aim for uniform thickness so pieces bake evenly. Bake the pinwheels: Preheat oven to 400°F (200°C). Line baking sheets with parchment and arrange slices about 1 inch apart. Whisk 1 large egg with 1 tablespoon water or milk and lightly brush tops and exposed edges for shine and browning. Bake 15–20 minutes, rotating trays halfway if needed, until fully puffed and deep golden brown. Internal temperature is not necessary — look for golden, flaky layers. Cool and serve: Cool on the baking sheet 5 minutes then transfer to a wire rack. Serve warm or at room temperature, garnished with fresh rosemary sprigs and whole cranberries if desired.

Storage Tips

Store cooled pinwheels in an airtight container in the refrigerator for 3–4 days. If you plan to freeze, lay slices on a parchment-lined tray until solid, then move to a freezer-safe bag or container; separate layers with parchment to prevent sticking. For reheating, place leftovers on a baking sheet in a preheated 300°F (150°C) oven for 5–8 minutes to re-crisp the pastry. Avoid microwaving; microwaves make the pastry lose its flakiness and become rubbery.

Ingredient Substitutions

For a lighter filling, swap half the cream cheese for ricotta (same volume) for a slightly grainier but milder texture. If you prefer a sharper tang, use aged feta or add a teaspoon of lemon zest. To make nutty variations, fold in 1/3 cup finely chopped toasted pecans or walnuts; for heat, add 1/4 teaspoon red pepper flakes. For a dairy-free version, use a firm dairy-free cream cheese and omit feta — note the flavor and creaminess will be different.

Serving Suggestions

These are perfect alongside a cheese board, or served as finger food with a simple honey-thyme dipping sauce (2 tbsp honey whisked with 1 tsp fresh thyme). Pair with sparkling wine or a dry rosé. For a holiday buffet, arrange on a large platter with sprigs of fresh rosemary and scattered whole cranberries for color. They also make an elegant starter before heavier mains.

Cultural Background

Swirled pastries are a global concept — from savory Scandinavian pinwheels to Italian stromboli variations — but combining sweet fruit with tangy cheese is a classic Mediterranean influence. Cranberries add a New World winter fruit note, making these pinwheels feel both modern and seasonal, blending European pastry technique with American holiday flavors.

Seasonal Adaptations

In winter, use dried cranberries and fresh rosemary for a festive effect. For spring, substitute chopped sun-dried tomatoes and basil for a brighter, herb-forward bite. In autumn, add a teaspoon of orange zest to the filling to amplify fall flavors and pair with toasted pecans for extra crunch.

Meal Prep Tips

Make the logs the day before: assemble, wrap tightly, and refrigerate. On party day, slice, egg wash and bake so the pastry is at its freshest. If you need to transport, bake, cool, and layer between parchment in a shallow container; reheat briefly before serving to refresh the crispness.

These pinwheels are a simple way to deliver big holiday flavor with minimum fuss. Try the basic version first, then experiment with small tweaks — citrus zest, nuts, or a little chili — to make it your signature offering. Enjoy the process and the smiles they bring around your table.