This festive cranberry and feta appetizer has been my go-to for holiday gatherings for the last five years. I first made it on a tight timeline between Christmas market visits and decorating the tree; I needed something bright, flavorful, and very quick to put together. The combination of creamy full-fat cream cheese and salty crumbled feta, bright pops of dried cranberry, and aromatic rosemary and thyme delivers a holiday flavor profile that everyone recognizes and loves. The puff pastry puffs up into golden, flaky spirals that look far fancier than the time they take to assemble.

What makes these pinwheels special is the balance of textures and flavors: the buttery, airy layers of pastry contrasted with a smooth, slightly tangy filling studded with sweet, chewy cranberries and fresh herb flecks. Guests always comment on how pretty they look on a platter, and I love that they can be made ahead up to a point — assemble the logs the day before and slice and bake on serving day. They travel well to parties and pair beautifully with a crisp, dry white wine or sparkling cider.

Ingredients

• Puff pastry: 2 sheets frozen puff pastry, thawed (about two standard 9-10 ounce sheets). Buy a high-quality brand that lists butter near the top of the ingredients for best flavor and flakiness.
• Cream cheese: 8 ounces full-fat, softened to room temperature. Full-fat gives the filling body and a smooth mouthfeel; avoid low-fat versions for best results.
• Feta: 4 ounces crumbled feta (preferably packed in brine or a tangy sheep/goat blend). Crumble finely so it distributes evenly through each slice.
• Dried cranberries: 1/2 cup finely chopped. Choose sweetened dried cranberries for a pleasant contrast to the salty cheese.
• Herbs: 2 tablespoons fresh rosemary, finely minced, and 1 tablespoon fresh thyme leaves. Fresh herbs brighten the filling; remove tough stems before mincing.
• Seasoning: 1 tablespoon light brown sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder (optional), and a pinch of salt to taste.
• Egg wash: 1 large egg beaten with 1 tablespoon water or milk to brush tops for a glossy finish.
• Garnish (optional): Fresh rosemary sprigs and whole cranberries for a festive presentation.

Instructions

Step 1 — Prepare the filling: Soften the cream cheese to room temperature so it whips light; use a hand mixer for 1–2 minutes until smooth. Fold in the crumbled feta gently to maintain some texture. Mince the rosemary and thyme finely so the herb flavor is even in every bite. Chop the dried cranberries into small pieces — this prevents large pockets of sweetness and helps the log roll evenly. Stir in brown sugar, pepper, garlic powder (if using), and a small pinch of salt. Taste and adjust seasoning. Step 2 — Roll out the pastry: On a lightly floured surface (or parchment), roll one thawed pastry sheet into an approximate 10 by 12-inch rectangle about 1/8 to 1/4 inch thick. Keep the edges as even as possible to ensure uniform slices. If the pastry becomes warm, chill briefly to relax the butter layers. Step 3 — Spread the filling and roll: Evenly spread half the filling over the rectangle, leaving a 1/2-inch border along one long edge to seal. Starting from the opposite long edge, roll tightly into a log, using the parchment to help guide a tight roll; pinch the seam along the border to seal. Tight rolling produces neat spirals and helps the filling adhere during slicing and baking. Step 4 — Chill the log: Wrap the log in plastic wrap and chill in the freezer for 15–20 minutes or in the refrigerator for 30–45 minutes until firm. Chilling prevents squashed slices when cutting and preserves the butter layers so the pastry puffs evenly in the oven. Step 5 — Slice and assemble: Remove the cold log from the wrap and use a very sharp knife to slice into 1/2-inch-thick rounds. Wipe the knife between cuts if the filling sticks. Repeat the rolling, filling, chilling, and slicing steps with the second sheet and remaining filling. Step 6 — Preheat and arrange: Preheat the oven to 400°F (200°C). Line baking sheets with parchment. Arrange the pinwheels about 1 inch apart to allow for expansion. Brush the tops and exposed edges lightly with the beaten egg and water/milk wash for color and sheen. Step 7 — Bake: Bake for 15–20 minutes until puffed and golden brown, rotating trays halfway through for even color. Visual cues: pastry should be evenly browned and the spirals well-separated; underbaked centers will appear pale and doughy. Step 8 — Cool and serve: Let pinwheels cool on the trays for 5 minutes before transferring to a wire rack. Serve warm or at room temperature, garnished with fresh rosemary sprigs and whole cranberries if desired. Step 9 — Storage and reheating: Store leftovers in an airtight container refrigerated up to 3–4 days. Reheat in a 300°F (150°C) oven for 5–8 minutes to refresh flakiness. Avoid microwaves which make pastry soggy. Step 10 — Make-ahead and freezing: Prepare the filled, wrapped logs up to a day ahead; keep chilled. For freezing, arrange unbaked slices on a sheet until firm, transfer to a freezer bag, and freeze up to 1 month. Bake from frozen, adding a few extra minutes to the bake time.

Storage Tips

Store leftovers in a shallow airtight container in the refrigerator for up to 3 to 4 days. To retain crispness, layer parchment between pinwheels rather than stacking directly. For longer storage, freeze unbaked slices on a single layer until firm, then transfer to a freezer-safe bag. Label with the date — frozen unbaked slices keep for up to 1 month. When reheating, avoid the microwave; instead, revive crispness in a 300°F (150°C) oven for 5 to 8 minutes for warmed, flaky pinwheels.

Ingredient Substitutions

If you need to adapt ingredients, swap cream cheese for a lactose-free soft cheese to reduce lactose (note: texture will change slightly). For a vegetarian but non-dairy option, use a plant-based cream cheese and omit feta or use a plant-based salty alternative. To make it gluten-free, use a store-bought gluten-free puff pastry, though puffing may be slightly less dramatic. For extra crunch, fold in 1/4 cup finely chopped toasted pecans or walnuts; to brighten flavors, add 1 teaspoon orange zest to the filling. If you prefer less sweetness, reduce brown sugar to 2 teaspoons.

Serving Suggestions

Serve warm or at room temperature on a large platter with sprigs of rosemary and scattered whole cranberries for a festive look. Pair with a herbaceous white wine, sparkling wine, or a non-alcoholic spiced apple cider. For a buffet, place toothpicks nearby for easy grabbing. These pinwheels make an elegant starter before a roast, a lovely afternoon tea accompaniment, or a convenient finger food for cocktail parties.

Cultural Background

While pinwheels are a modern appetizer rooted in simple pastry techniques, they echo ideas found across European hors d'oeuvre traditions where rich butter pastry meets savory fillings. This variation mixes Mediterranean flavors — salty feta and aromatic herbs — with North American dried cranberries, creating a holiday fusion that captures both Old World savory and New World festive sweetness.

Seasonal Adaptations

For winter holidays stick with rosemary and cranberries. In spring swap cranberries for finely chopped sundried tomatoes and add basil instead of rosemary for a Mediterranean twist. For summer gatherings, use fresh chopped strawberries mixed with a touch of balsamic and basil for a sweet-savory seasonal treat. Small swaps like zest or toasted nuts tailor the flavor to different seasons without changing the core technique.

Meal Prep Tips

To streamline hosting, make the filling and fill and roll both logs the day before. Keep them wrapped and chilled; on serving day slice, egg wash, and bake. For busy hosts, freeze a portion of unbaked slices; they can be baked straight from frozen and make last-minute entertaining effortless. Use shallow airtight containers for storing baked pinwheels to avoid steam buildup that can soften pastry.

These pinwheels are a reliable festive favorite: easy to scale, simple to adapt, and always a welcome addition to holiday gatherings. Make them your own with small tweaks and enjoy watching them disappear from the platter.