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Cranberry Feta Pinwheels

Cranberry feta pinwheels pair flaky, golden puff pastry with a tangy feta and cream cheese filling and sweet dried cranberries. Chill the rolled log before slicing for neat, evenly baked appetizers.
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Prep Time 15 minutes
Cook Time 22 minutes
Chilling and resting 25 minutes
Total Time 1 hour 2 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 oz cream cheese softened
  • 4 oz feta cheese crumbled
  • 0.5 cup dried cranberries finely chopped
  • 2 scallions thinly sliced
  • 0.25 tsp black pepper
For the pinwheels
  • 1 sheet puff pastry frozen, thawed
  • 1 egg large, beaten

Equipment

  • 1 rimmed baking sheet

Method
 

Make the filling
  1. In a medium bowl, mix the cream cheese, feta, cranberries, scallions, and black pepper until evenly combined.
Assemble and bake
  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Unfold the puff pastry on a clean work surface and roll it into a 10x12-inch rectangle.
  4. Spread the filling evenly over the pastry, leaving a 1/2-inch border along one 12-inch edge.
  5. Starting at the opposite 12-inch edge, roll the pastry tightly into a log and chill it for 20 minutes.
  6. Cut the log into 24 slices about 1/2 inch thick and arrange them cut side up on the prepared baking sheet.
  7. Brush the tops of the pinwheels with the beaten egg.
  8. Bake for 18 to 22 minutes, until puffed and golden brown.
  9. Let the pinwheels rest on the baking sheet for 5 minutes before serving.

Notes

For neat slices, keep the rolled pastry chilled for the full 20 minutes before cutting. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze baked pinwheels for up to 2 months. Gluten-free puff pastry can be used as a dietary swap.