Flaky Cranberry Cream Cheese Pinwheels are the perfect little treat that’s both flaky and creamy with a pop of tart cranberry flavor. The pastry is light and crispy, wrapped around a smooth cream cheese filling studded with juicy cranberries. They look as good as they taste and are wonderful for any time you want a sweet, easy snack or appetizer.
I love making these pinwheels during the holidays, but honestly, they’re great all year round. The cream cheese filling is just the right balance of rich and tangy, and the cranberries add a nice little burst of sweetness. I find them really fun to prepare because rolling and slicing the dough always feels like a hands-on, creative project, and it’s a great recipe to make with kids or friends.
When I serve these pinwheels, I like to warm them slightly so the pastry is extra flaky and the cream cheese filling is soft and melty. They go wonderfully with a cup of tea or coffee, and I’ve had plenty of guests ask for the recipe after trying them. Whether it’s for a brunch, party, or just a cozy treat, these pinwheels never disappoint!
Key Ingredients & Substitutions
Puff Pastry: This is what makes the pinwheels so flaky and light. If you can’t find puff pastry, phyllo dough can work, but it’s thinner and needs more layers. Keep the pastry cold to keep it flaky!
Cream Cheese: Use full-fat cream cheese for the best creamy and tangy flavor. You can try Neufchâtel cheese for a lighter version, or mascarpone for a richer taste.
Dried Cranberries: These add a sweet and tart pop. If you prefer, substitute with raisins or chopped dried cherries to switch things up.
Spinach (Optional): Adds a fresh hint and bright color. You can skip it or swap it for fresh basil or arugula for a different flavor twist.
Vanilla Extract: This adds a subtle sweetness to the cream cheese filling. If you want, you can leave it out or try almond extract for a nutty note.
How Do I Keep the Puff Pastry Flaky and Crisp?
Puff pastry works best when cold and handled gently. Here’s what I do to keep it perfect:
- Keep the thawed pastry in the fridge until ready to roll out.
- Roll gently on a lightly floured surface to avoid tearing.
- Don’t overfill — too much cream cheese can make the pastry soggy.
- Use an egg wash just before baking to get a beautiful golden crust.
- Bake at the right temperature (375°F/190°C) so the layers puff up nicely.
Following these tips will give you that lovely flaky, crisp texture that makes these pinwheels so special.
Equipment You’ll Need
- Baking sheet – a flat, rimmed pan to bake the pinwheels evenly without sticking.
- Parchment paper – helps prevent the pinwheels from sticking and makes cleanup easy.
- Sharp knife – for clean, even slices of the rolled puff pastry log.
- Mixing bowl – to blend the cream cheese filling smoothly.
- Pastry brush – to apply egg wash and get that golden, shiny finish on the pinwheels.
- Rolling pin (optional) – helpful to gently roll out the puff pastry if needed.
Flavor Variations & Add-Ins
- Swap dried cranberries for chopped dried apricots or cherries for a different fruity flavor.
- Add a sprinkle of chopped fresh herbs like thyme or rosemary for a fragrant twist.
- Mix in some chopped nuts like pecans or walnuts for crunch and depth.
- Try adding a layer of jam (like raspberry or apricot) under the cream cheese for extra sweetness.
Flaky Cranberry Cream Cheese Pinwheels
Ingredients You’ll Need:
For the Pastry and Filling:
- 1 sheet frozen puff pastry, thawed
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1/4 cup fresh spinach leaves, thinly sliced (optional, for a fresh green note)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
Total time is about 35 minutes: 10 minutes to prepare and assemble, and 18-22 minutes for baking. Be sure to factor in thawing time for the puff pastry according to package instructions.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep the pinwheels from sticking and make cleanup a breeze.
2. Mix the Cream Cheese Filling:
In a medium bowl, combine the softened cream cheese, sugar, and vanilla extract. Stir until smooth and creamy.
3. Roll Out the Puff Pastry:
On a lightly floured surface, unfold the thawed puff pastry sheet and gently roll it slightly to make a rectangle about 12 by 10 inches.
4. Assemble the Pinwheels:
Spread the cream cheese mixture evenly over the puff pastry, leaving a little border around the edges. Sprinkle the dried cranberries across the filling. If you like, add thinly sliced spinach on top to add a fresh green color and flavor.
5. Roll and Slice:
Starting at one of the longer edges, carefully roll the pastry into a tight log. Use a sharp knife to cut the log into about 12 slices, each about 1/2 to 3/4 inches thick.
6. Bake the Pinwheels:
Place the pinwheels cut side up on the prepared baking sheet, leaving about an inch between each one. Brush the tops lightly with beaten egg to help them turn golden and shiny. Bake 18 to 22 minutes or until the pastry is puffed and golden brown.
7. Cool and Serve:
Remove the pinwheels from the oven and let them cool for a few minutes. Serve them warm or at room temperature, perfect for snacking or entertaining!
Can I Use Frozen Puff Pastry Without Thawing?
It’s best to fully thaw the puff pastry before using it. Thaw in the fridge overnight or at room temperature for about 30-40 minutes until pliable but still cold to ensure it rolls and bakes properly.
Can I Substitute the Dried Cranberries?
Absolutely! You can swap dried cranberries for raisins, chopped dried cherries, or even chopped apricots depending on your taste preference and availability.
How Should I Store Leftover Pinwheels?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a warm oven for a few minutes to restore their flaky texture before serving.
Can I Prepare These Pinwheels Ahead of Time?
Yes! You can slice the rolled log and arrange the pinwheels on the baking sheet, cover tightly, and refrigerate for a few hours before baking. Just bring them to room temperature before baking for best results.
