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Cranberry Feta Pinwheels

Cranberry feta pinwheels are flaky puff pastry spirals filled with cream cheese, dried cranberries, feta, pecans, and fresh rosemary. Bake them until puffed and golden brown for a festive savory-sweet appetizer.
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Prep Time 15 minutes
Cook Time 18 minutes
Chilling and cooling 25 minutes
Total Time 58 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 puff pastry 1 sheet; frozen, thawed according to package directions
  • 4 oz cream cheese softened
  • 0.75 cup dried cranberries chopped
  • 0.5 cup feta cheese crumbled
  • 0.25 cup pecans finely chopped
  • 1 tsp fresh rosemary finely chopped
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 large baking sheet

Method
 

  1. Thaw the puff pastry according to package directions.
  2. Heat the oven to 400°F and line a large baking sheet with parchment paper.
  3. On a lightly floured surface, roll the puff pastry into a 10x12-inch rectangle.
  4. Spread the cream cheese evenly over the pastry, leaving a 1/2-inch border on one long edge.
  5. Sprinkle the cranberries, feta, pecans, and rosemary over the cream cheese.
  6. Starting at the opposite long edge, roll the pastry tightly into a log.
  7. Press the seam to seal.
  8. Refrigerate the log for 20 minutes.
  9. Cut the chilled log crosswise into 1/2-inch slices and arrange them cut side up on the prepared baking sheet, leaving about 1 inch between each.
  10. Whisk the egg with the water in a small bowl.
  11. Lightly brush the tops and sides of the pinwheels with the egg wash.
  12. Bake for 15 to 18 minutes, until puffed and golden brown.
  13. Let the pinwheels cool on the baking sheet for 5 minutes before serving.

Notes

For the flakiest layers, keep the pastry cold while assembling. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze baked pinwheels for up to 2 months. For a dairy-free option, use dairy-free cream cheese and feta.