Flaky Cranberry Cream Cheese Pinwheels are a delightful little treat that combines a buttery, flaky pastry with creamy, tangy cream cheese and sweet-tart cranberries. These pinwheels have a beautiful swirl pattern that’s as fun to look at as it is to eat. They’re perfect for a festive snack or a casual brunch where you want something both sweet and creamy with a hint of holiday cheer.
I love making these pinwheels because they’re surprisingly easy but always impress. I usually use pre-made puff pastry to save time, and then I spread a generous layer of cream cheese mixed with a bit of sugar and fresh cranberries for that perfect balance. One tip I have is to keep the cream cheese really cold before spreading to make it easier and less messy. It’s a simple trick that makes rolling and slicing these pinwheels a breeze!
These pinwheels are my go-to when I want to bring something to parties or family gatherings. They look fancy but don’t take forever to make, and everyone always asks for the recipe. I like serving them warm when the pastry is at its flakiest, and sometimes I sprinkle a little sugar on top right before baking for a tiny crunch. They’re great alongside a cup of tea or coffee, making any moment feel a bit special.
Key Ingredients & Substitutions
Puff Pastry: This is your base for flaky layers. I prefer frozen sheets for ease and consistent flakiness. You can substitute with homemade puff pastry if you have time or try puff pastry dough alternatives like phyllo dough, but the texture will be different.
Cream Cheese: Cream cheese adds that creamy, tangy flavor and smooth texture. If you want a lighter version, try using mascarpone or Neufchâtel cheese, which has less fat but similar creaminess.
Cranberries: Fresh or frozen cranberries work well for a balance of tartness. If cranberries are hard to find, chopped dried cranberries soaked briefly in warm water can be a substitute, but they’re sweeter and less tart.
Nuts: Walnuts or pecans add a nice crunch and earthiness but are optional. For nut allergies, you can leave them out or replace them with seeds like sunflower or pumpkin seeds for texture.
Brown Sugar & Cinnamon: This combo adds warmth and sweetness. You can use white sugar with a pinch of ground nutmeg or allspice as a variation if cinnamon isn’t your favorite.
How Do You Roll and Slice the Pinwheels Without the Filling Squeezing Out?
Rolling the puff pastry tightly but gently is key. Here’s how I do it:
- Spread cream cheese evenly but avoid the edges to prevent ooze.
- Add toppings evenly but don’t overload; too much filling will push out when rolling.
- Start rolling from one side slowly, keeping pressure even and tight to hold everything together.
- Before slicing, chill the rolled log for 15-20 minutes in the fridge. This firms it up, making slicing easier without squishing the filling.
- Use a very sharp knife and slice with a gentle sawing motion rather than pressing down hard.
Chilling and careful rolling helps keep the shape perfect and the filling inside while baking, giving you beautiful pinwheels every time!
Equipment You’ll Need
- Baking sheet – for even baking and easy cleanup with parchment paper.
- Parchment paper – stops the pinwheels from sticking and helps with easy removal.
- Mixing bowl – to blend the cream cheese and sugars smoothly.
- Sharp knife – important for clean, even slices without squashing the roll.
- Rolling pin (optional) – to gently even out the puff pastry if needed.
- Pastry brush – to apply the egg wash for a golden, shiny finish.
Flavor Variations & Add-Ins
- Swap cranberries with chopped dried apricots or cherries for a sweeter, fruitier twist.
- Add chopped fresh herbs like rosemary or thyme for a subtle savory note that pairs well with cream cheese.
- Stir in a bit of orange zest to the cream cheese mix for a bright citrusy flavor.
- Mix crumbled feta or goat cheese with the cream cheese for a tangier, richer filling.
Flaky Cranberry Cream Cheese Pinwheels
Ingredients You’ll Need:
For The Pastry and Filling:
- 1 sheet frozen puff pastry, thawed (about 9 x 9 inches)
- 4 oz (115g) cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen cranberries, finely chopped
- 1/4 cup chopped walnuts or pecans (optional)
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 20 minutes baking time, and a few minutes to cool — around 35 minutes total. It’s quick and easy, perfect for a snack or part of a holiday spread!
Step-by-Step Instructions:
1. Prepare To Bake:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so your pinwheels don’t stick.
2. Make The Cream Cheese Filling:
In a medium bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth. This creamy mixture forms the tasty base for your pinwheels.
3. Roll Out The Pastry:
On a lightly floured surface, gently unfold the thawed puff pastry sheet. If there are creases, you can lightly roll it out to make a smooth roughly 9-by-9-inch square.
4. Assemble The Pinwheels:
Spread the cream cheese mixture evenly over the puff pastry, leaving about half an inch border around the edges. Sprinkle the chopped cranberries across the cream cheese, and add nuts if you like. Then mix the brown sugar and cinnamon, and sprinkle this on top for a hint of spice and sweetness.
5. Roll and Slice:
Carefully roll the pastry from one edge to form a tight log. Use a sharp knife to slice into pinwheels about 1/2 to 3/4 inch thick. Place these pinwheels cut side up on your baking sheet, leaving a little space between them.
6. Bake and Enjoy:
Brush the tops lightly with beaten egg to help them turn a beautiful golden color. Bake for 18 to 22 minutes until puffed and golden. Let them cool for a few minutes before serving so they hold their shape and are warm, not hot.
Can I Use Frozen Cranberries Directly in the Recipe?
Yes, you can use frozen cranberries, but make sure to chop them while still frozen to avoid extra moisture. If they seem too wet, pat them dry with a paper towel before adding to the filling.
Can I Prepare the Pinwheels in Advance?
Absolutely! After rolling and slicing, place the pinwheels on the baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. When ready, brush with egg wash and bake as directed.
How Should I Store Leftover Pinwheels?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat gently in the oven to preserve flakiness.
What Can I Use Instead of Nuts?
If you want to skip nuts due to allergies or preference, just leave them out or swap with seeds like pumpkin or sunflower seeds for a similar crunch and added texture.