Bright, buttery spirals studded with tart cranberries and salty feta are the star of any holiday table. These Cranberry Feta Pinwheels with Cream Cheese are an effortless, make-ahead appetizer that combine creamy, tangy filling with flaky dough — ideal for beginner cooks who want big flavor with minimal fuss.
Why You’ll Love ThisCranberry Feta Pinwheels with Cream Cheese Recipe
Quick and easy to prepare — assemble in minutes and bake when guests arrive.
Uses simple, wholesome ingredients you can keep on hand year-round.
Perfect for holiday gatherings, potlucks, or a savory snack any time of the year.
A Little Background
Pinwheels are a classic party treat because they look elegant but are ridiculously simple to make. This version pairs dried cranberries with crumbly feta and smooth cream cheese for a sweet-and-salty contrast that feels seasonal without needing complicated techniques. The recipe borrows the handiness of store-bought dough for speed, making it ideal for last-minute entertaining.
Key Ingredients for perfect Cranberry Feta Pinwheels with Cream Cheese
Cream cheese: Softened base that creates a silky spreadable layer.
Dried cranberries: Provide bright, chewy sweetness and holiday color.
Feta cheese: Crumbled for a salty, tangy contrast to the cranberries.
Refrigerated crescent or puff pastry dough: Flaky vehicle for the filling — use whichever you prefer.
Green onions: Mild, fresh onion flavor chopped fine and mixed into the spread.
Step-by-Step Instructions to make Cranberry Feta Pinwheels with Cream Cheese
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, beat about 8 oz (225 g) softened cream cheese until smooth. Fold in about 1 cup dried cranberries, 1/2 cup crumbled feta, and 2–3 tablespoons finely chopped green onions until evenly combined.
On a lightly floured surface, roll out one package of refrigerated crescent roll dough or a sheet of puff pastry into a roughly 10×12-inch rectangle. Spread the cream cheese mixture evenly over the dough, leaving a small 1/4-inch border along one long edge.
Tightly roll the dough from the long side into a log, sealing the seam. Wrap the log in plastic wrap and chill in the fridge for at least 15–30 minutes to firm up (this makes slicing cleaner).
Remove the chilled log and slice it into 1/2- to 3/4-inch rounds. Arrange pinwheels cut-side up on the prepared baking sheet, spacing them about 1/2 inch apart.
Bake for 12–16 minutes, or until the pinwheels are puffed and golden brown around the edges. Let cool slightly on the baking sheet before transferring to a platter.
Golden Cranberry Feta Pinwheels — sweet, salty, and flaky in every bite.
Pro Tips & Variations
Chill the rolled log before slicing to prevent squashing and to get neat, round pinwheels.
To store, keep cooled pinwheels in an airtight container in the refrigerator for up to 3 days; reheat briefly in a 350°F oven to refresh the crispness.
Variations: swap goat cheese for feta for a creamier tang, add chopped toasted pecans for crunch, or brush with a little honey after baking for extra sweetness.
Serving Suggestions
Serve warm or at room temperature as an appetizer with a platter of cured meats and olives, or alongside a crisp green salad. These pinwheels also pair nicely with sparkling wine, apple cider, or your favorite holiday punch.
Cranberry Feta Pinwheels with Cream Cheese
These no-bake party pinwheels combine tangy feta, sweet dried cranberries, and creamy cheese rolled in soft tortillas. They’re festive, make-ahead, and disappear fast at any gathering!
In a mixing bowl, beat the softened cream cheese until smooth. Fold in the dried cranberries, crumbled feta, and green onions. Stir in herbs if using, and season to taste with a pinch of salt and pepper.
Lay the tortillas flat. Divide the filling evenly among them and spread into a thin, even layer, leaving a small 1/2-inch border along one long edge.
Roll each tortilla up tightly from the long side toward the clean border to form a compact log. Place seam-side down, wrap each log in plastic wrap, and refrigerate for 1 hour to firm up.
Unwrap and trim the ends. Slice into 1/2-inch pinwheels with a sharp or serrated knife, wiping the blade between cuts for neat slices. Arrange on a platter and serve chilled or at cool room temperature.
Notes
Make-ahead: Assemble and chill the rolled logs up to 24 hours in advance; slice just before serving for the cleanest pinwheels.Variations: Swap dill for parsley, add a pinch of dried dill or garlic powder, or use spinach tortillas for extra color. For a sweet-heat twist, mix in a finely minced jalapeño.Storage: Keep leftovers covered and refrigerated for up to 3 days. For best texture, avoid freezing as tortillas can become grainy once thawed.
