This Cranberry Cream Cheese Rolls idea landed on my holiday table the year I needed an easy yet elegant appetizer for a last-minute gathering. I discovered the combination while rooting through the freezer for puff pastry and a jar of cranberry sauce; I wanted something that felt special without hours of work. The contrast between the warm, flaky pastry and the cool, creamy filing is what makes these pinwheels memorable. The tartness from cranberries, the savory tang from feta, and the herb brightness knit together in every bite, and the flaky layers puff into delicate, golden spirals that guests keep reaching for.

I first served these at a small family brunch and was surprised by how quickly they disappeared. My sister compared them to little savory pastries she’d had at a café, while my niece loved the sweetness of the cranberries against the cream cheese. They are deceptively simple to make: ready in about 30 minutes from start to finish, and the technique is forgiving even for cooks who do not bake often. The recipe is flexible: use dried cranberries when sauce is not available, switch herbs to rosemary for a piney note, or swap feta for goat cheese for a creamier finish. These little spirals have become my go-to for holiday hosting, potlucks, and weeknight company alike.

Ingredients

• Puff pastry: One sheet of frozen puff pastry, thawed according to package instructions. Use a high-quality brand for maximum lift and flakiness; keep it cold until you are ready to roll to preserve layers.
• Cream cheese: 4 ounces of full-fat cream cheese, softened to room temperature so it spreads easily. Full-fat yields the creamiest mouthfeel; brands like Philadelphia give dependable texture.
• Cranberries: 1/4 cup cranberry sauce or 1/3 cup chopped dried cranberries. Sauce gives a spreadable tang while dried berries add chew and concentrated flavor. If using dried, soak briefly in warm water for a softer bite.
• Feta cheese: 1/4 cup crumbled feta adds a salty, tangy contrast. Choose a creamy block feta rather than overly dry crumbles for better mouthfeel.
• Fresh herbs: 1 tablespoon finely chopped parsley or rosemary. Parsley brings green freshness while rosemary introduces a warm pine note that pairs well with cranberries.
• Egg wash: 1 large egg beaten with 1 tablespoon water to brush on top for a glossy, golden finish.

Instructions

Preheat and prepare: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Using a cold baking sheet helps the pastry rise evenly. If your puff pastry is still a bit stiff, let it rest at room temperature for 10 minutes but do not let it soften too much or the layers will compress. Roll and shape pastry: On a lightly floured surface roll out the thawed puff pastry gently to press out creases and make a uniform rectangle roughly 9 by 12 inches. Use light, even pressure so you do not deflate the laminated layers. A rolling pin with a gentle rocking motion is ideal; avoid overwork. Spread the base: Using a spatula, spread the softened cream cheese evenly over the pastry, leaving a 1/2-inch border along the long edges. The cream cheese should be soft enough to spread smoothly but not melted. This boundary prevents filling from leaking during baking and creates clean pinwheel edges. Add fillings: Spoon cranberry sauce in even dollops and distribute or scatter the chopped dried cranberries if using dried. Sprinkle crumbled feta evenly over the cream cheese layer. Finish with the chopped herbs distributed across the top. Taste the balance — if using tart cranberry sauce, the feta helps balance acidity; adjust with a pinch of sugar if you prefer sweeter notes. Roll and slice: Starting from one long edge, roll the pastry tightly into a log, pulling lightly to keep it firm but not stretched. Seal the edge by pressing gently. Using a sharp serrated knife chilled in the freezer for a minute will give cleaner cuts. Slice into 1-inch pieces to produce about 10 to 12 pinwheels depending on the log length. Arrange and bake: Place the cut pinwheels cut side up on the prepared baking sheet about 1 inch apart to allow for expansion. Brush the tops with the egg wash for shine and color. Bake in the preheated oven for 18 to 22 minutes until puffed and golden brown. Remove from the oven and cool on a rack for 5 minutes before serving so the filling sets slightly.

Storage Tips

For short-term storage place cooled pinwheels in a single layer in an airtight container lined with paper towel to absorb any excess moisture and refrigerate for up to 3 days. To preserve flakiness, reheat at 350 degrees Fahrenheit for 6 to 8 minutes on a baking sheet rather than microwaving. For long-term storage, assemble the filled log, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, slice from frozen and bake an extra 2 to 4 minutes until golden and fully puffed.

Ingredient Substitutions

If you do not have cranberry sauce use 1/3 cup chopped dried cranberries rehydrated in warm water for 10 minutes and drained. Swap feta for 1/4 cup crumbled goat cheese for a milder, creamier tang. For a dairy-free twist use a dairy-free spreadable cheese and a vegan puff pastry; results will vary slightly in texture. Fresh herbs can be substituted with 1/2 teaspoon dried herbs; rosemary yields a woodsy note while thyme keeps the profile lighter.

Serving Suggestions

Serve warm on a platter garnished with a few whole cranberries and sprigs of fresh parsley or rosemary. These pair beautifully with sparkling wine, apple cider, or a simple green salad. For a brunch spread include smoked salmon, soft cheeses, and fresh fruit. For a cocktail hour offer toothpicks for easy picking and a small bowl of honey for those who like a touch of extra sweetness.

Cultural Background

While not tied to a single traditional recipe, these pinwheels tap into a long European pastry heritage where laminated dough is filled with sweet and savory combinations. Puff pastry itself dates back to French classical cuisine and has been adapted around the world as a convenient, elegant canvas for fillings. The cranberry element nods to North American holiday flavors where tart fruit contrasts with rich cheeses to create festive bites.

Seasonal Adaptations

In winter emphasize rosemary and use cranberry sauce or dried cranberries for a festive note. In summer swap cranberries for thinly sliced peaches or apricots and replace feta with burrata or ricotta for a lighter, fruit-forward version. For fall try mixing in a tablespoon of chopped toasted pecans for crunch and a pinch of cinnamon to complement the fruit.

Meal Prep Tips

Prepare two logs and freeze one for quick entertaining later. Assemble the log, wrap tightly and label with date. When you need a fast appetizer, slice and bake straight from the freezer. To save time on event day, pre-measure and chop the herbs and cheese and have the egg wash ready in a small bowl for a smooth, efficient assembly line.

These little pinwheels are a celebration of simplicity and flavor. They are forgiving, adaptable, and always draw a crowd, which is why I keep this combination in my back pocket for holidays and unexpected guests. Try them once and you will find yourself experimenting with different fillings for every season.