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Cranberry Feta Pinwheels

Cranberry feta pinwheels are flaky puff pastry rolls filled with creamy feta, cream cheese, dried cranberries, and scallions. Chill the logs before slicing, then bake until puffed and golden brown.
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Prep Time 25 minutes
Cook Time 36 minutes
Chilling and cooling 25 minutes
Total Time 1 hour 26 minutes
Servings: 40 servings
Course: Appetizer
Cuisine: American
Calories: 76
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese softened
  • 4 oz feta cheese crumbled
  • 0.5 cup dried cranberries finely chopped
  • 2 scallions thinly sliced
  • 0.125 tsp black pepper
For the pastry
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed in the refrigerator
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 large rimmed baking sheet

Method
 

Make the filling
  1. In a medium bowl, stir the cream cheese until smooth.
  2. Mix in the feta, cranberries, scallions, and black pepper.
Assemble and bake
  1. Heat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Unfold one pastry sheet on a clean work surface and spread half of the filling over it, leaving a 1/2-inch border at the far edge.
  3. Roll the pastry tightly from the near edge and place it seam-side down. Repeat with the second sheet and the remaining filling.
  4. Place the logs on a plate and refrigerate for 20 minutes, until firm enough to slice.
  5. Beat the egg with the water in a small bowl.
  6. Slice one log crosswise into 1/2-inch rounds.
  7. Arrange the rounds 1 inch apart on the prepared baking sheet and brush the exposed pastry lightly with egg wash.
  8. Bake for 15–18 minutes, until puffed and golden brown.
  9. Transfer the pinwheels to a wire rack.
  10. Repeat with the remaining log and egg wash, baking the second batch for 15–18 minutes, until puffed and golden brown.
  11. Let the pinwheels cool for 5 minutes before serving.

Notes

Keep the puff pastry cold while assembling for the flakiest layers. Refrigerate leftovers in an airtight container for up to 3 days; baked pinwheels can be frozen. For a gluten-free option, use gluten-free puff pastry.