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Cranberry Feta Pinwheels

Cranberry feta pinwheels combine tangy feta, cream cheese, and chopped dried cranberries in flaky puff pastry. Chilling the rolled logs before slicing helps the golden pinwheels hold their shape as they bake.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling and resting 35 minutes
Total Time 1 hour 17 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (17.3 oz) puff pastry 2 sheets, frozen, thawed
  • 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
  • 1 egg large
  • 1 tbsp water

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 400°F.
  2. Line two baking sheets with parchment paper.
  3. In a medium bowl, stir the cream cheese until smooth.
  4. Mix in the feta, cranberries, scallions, and black pepper.
  5. Unfold one pastry sheet on a work surface and spread half the filling evenly over it, leaving a 1/2-inch border along one long edge.
  6. Roll it up from the opposite long edge, brush the border with water, and press to seal.
  7. Repeat with the second sheet and remaining filling.
  8. Place the logs seam-side down on a plate and refrigerate for 20 to 30 minutes, until firm enough to slice.
  9. Beat the egg with 1 tablespoon water in a small bowl.
  10. Cut each log into 1/2-inch slices.
  11. Arrange the slices about 1 inch apart on the prepared baking sheets.
  12. Brush the tops of the pinwheels with the egg wash.
  13. Bake both sheets for 18 to 22 minutes, switching their positions and rotating them halfway through, until the pastry is puffed and golden brown.
  14. Let the pinwheels rest on the baking sheets for 5 minutes before serving.

Notes

For neater slices, chill the logs until firm enough to slice. Store leftovers 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.