Flaky Cranberry Cream Cheese Pinwheels are little bites of flaky pastry wrapped around a creamy, tangy cream cheese filling with bursts of tart cranberry. They’re perfect for whenever you want a treat that feels special but is easy to pop in your mouth. The combination of buttery pastry and sweet-tart cranberries always gets me excited.
I love making these pinwheels when I have guests over because they’re simple to prepare but look like you spent a lot of time on them. One tip I always follow is to chill the dough before baking—it helps keep that lovely flaky texture everyone loves. Plus, the cream cheese filling adds a soft, smooth contrast that balances the cranberries perfectly.
These pinwheels are great for breakfast, brunch, or even as a snack with tea or coffee. I like to serve them warm, fresh from the oven, when the pastry just melts in your mouth and the cream cheese is still slightly soft. They’re always a hit, especially during the holidays when cranberries are in season and add that festive pop of flavor.
Key Ingredients & Substitutions
Puff pastry: This brings the flaky, buttery texture to the pinwheels. I recommend store-bought frozen for ease, but you can make your own if you prefer. If you want a gluten-free option, look for a puff pastry made with alternative flours.
Cream cheese: Softened cream cheese gives a rich, creamy layer. You can swap for a dairy-free cream cheese if needed, or even mascarpone for a milder flavor.
Dried cranberries: These add a sweet and tart pop. If you don’t have cranberries, dried cherries or raisins work well too. Fresh cranberries aren’t ideal since they can be too tart and watery.
Spinach or herbs: Optional but great for a fresh, green note. Try basil, thyme, or parsley if you want to experiment.
How Can You Keep Puff Pastry Flaky and Crispy?
The secret to great puff pastry pinwheels is not letting the dough get too warm. Puff pastry is layers of dough and butter, and if it melts before baking, the layers won’t puff properly.
- Keep the pastry cold until right before rolling it out.
- Work quickly when spreading the cream cheese mixture so the dough doesn’t soften too much.
- Chill the rolled pinwheel log for 10-15 minutes in the fridge before slicing if your kitchen is very warm.
- Use a sharp knife to slice so the layers stay intact and edges stay clean.
- Bake immediately after placing pinwheels on the tray to help them puff up nicely.
Equipment You’ll Need
- Baking sheet – perfect for holding the pinwheels as they bake evenly.
- Parchment paper – makes cleanup easy and stops the pastry from sticking.
- Mixing bowl – to blend the cream cheese, sugar, and vanilla smooth.
- Rolling pin – helps smooth out puff pastry to an even thickness.
- Sharp knife – to slice clean, even pinwheels without squashing them.
- Pastry brush – for brushing egg wash to get a golden, shiny finish.
Flavor Variations & Add-Ins
- Swap cranberries with chopped dried apricots for a sweeter, fruity twist.
- Add chopped pecans or walnuts for crunch and a nutty flavor.
- Mix fresh rosemary or thyme into the cream cheese for an herbal note.
- Use orange zest in the cream cheese for a zesty citrus flavor that lifts the dish.
Flaky Cranberry Cream Cheese Pinwheels
Ingredients You’ll Need:
Main Ingredients:
- 1 sheet puff pastry, thawed
- 4 oz (115 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup dried cranberries
- 2 tbsp fresh spinach or fresh herbs (optional), finely chopped
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 to 20 minutes to bake. You may want to add a few extra minutes for thawing your puff pastry if it’s frozen. Overall, plan for around 30 minutes from start to finish, making it a quick and easy treat!
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 to make clean-up easier.
2. Make the Cream Cheese Filling:
In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy, making sure there are no lumps.
3. Roll Out and Assemble:
Lightly flour your surface and roll out the thawed puff pastry to smooth out creases. Spread the cream cheese mixture evenly over the puff pastry, leaving about a ½-inch border around the edges.
Sprinkle the dried cranberries evenly on top. If you’re using fresh spinach or herbs, scatter them now for a nice fresh flavor.
4. Roll and Slice:
Starting at one long edge, carefully roll the puff pastry into a tight log. Use a sharp knife to cut the log into pinwheels about ½ to ¾ inch thick.
Place the pinwheels cut side down on the prepared baking sheet, spacing them about 1 inch apart so they have room to puff up.
5. Apply Egg Wash and Bake:
Brush the tops of the pinwheels lightly with the beaten egg to give them a golden shine when baked. Bake for 15 to 20 minutes, or until the pinwheels are puffed and golden brown.
6. Cool and Serve:
Remove the pinwheels from the oven and let them cool slightly on a wire rack before serving warm. Enjoy them fresh for the best flaky texture and creamy flavor!
Can I Use Frozen Puff Pastry Without Thawing?
It’s best to fully thaw puff pastry 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 Substitute the Dried Cranberries?
Absolutely! Try dried cherries, raisins, or chopped dried apricots for a different sweet-tart flavor that works just as well.
How Should I Store Leftover Pinwheels?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a warm oven or microwave to bring back the flakiness.
Can I Make These Pinwheels Ahead of Time?
Yes! You can assemble the pinwheels and keep them covered in the fridge for up to 6 hours before baking. Just brush with egg wash and bake fresh when ready.
