This recipe provides instructions for making delightful Cranberry Feta Pinwheels, a savory and slightly sweet appetizer that is both visually appealing and bursting with flavor. These pinwheels feature a creamy filling of softened cream cheese and tangy crumbled feta cheese, studded with the chewy sweetness of chopped dried cranberries and a touch of fresh spinach for color and a hint of earthiness. This flavorful mixture is spread over a sheet of puff pastry (or sometimes crescent roll dough for a quicker version), rolled up tightly like a log, and then sliced into individual pinwheels. Baked until the pastry is golden brown and puffed and the filling is warm and melty, these pinwheels offer a wonderful combination of textures and tastes. The flaky pastry provides a buttery base, the cream cheese and feta create a smooth and tangy creaminess, the cranberries add bursts of sweetness and a slightly chewy texture, and the spinach provides a fresh, subtle counterpoint. Cranberry Feta Pinwheels are incredibly easy to make and are perfect for holiday gatherings, parties, potlucks, or as a sophisticated appetizer for any occasion. Their vibrant colors, with the red of the cranberries and the green of the spinach swirled within the golden pastry, make them an attractive addition to any appetizer platter. They can be served warm or at room temperature and are always a crowd-pleaser due to their balanced sweet and savory flavor profile and their appealing presentation. The image shows a plate of golden-brown pinwheels. The pinwheels have a spiral pattern revealing layers of flaky pastry, a creamy white filling dotted with red cranberries and green spinach. A sprig of fresh rosemary is used as a garnish on the plate.
The texture of Cranberry Feta Pinwheels is a delightful combination of a flaky and crispy pastry crust with a soft and creamy filling that is studded with chewy cranberries and tender spinach.
The flavor profile is a harmonious blend of creamy and tangy from the cream cheese and feta, sweet and slightly tart from the cranberries, and a subtle fresh, earthy note from the spinach, all wrapped in a buttery pastry.
Cranberry Feta Pinwheels are easy-to-make appetizers featuring a creamy, tangy, and slightly sweet filling of cream cheese, feta, and cranberries, with a touch of spinach, rolled in flaky puff pastry and baked until golden.
The preparation involves mixing the filling ingredients, spreading them on puff pastry, rolling it up, slicing it into pinwheels, and baking until golden brown.
Ingredients:
- 1 sheet (about 14.1 ounces) frozen puff pastry, thawed (or 1 can of refrigerated crescent roll dough)
- 8 ounces cream cheese, softened
- 1 cup crumbled feta cheese
- 1 cup dried cranberries, finely chopped
- ½ cup fresh spinach, finely chopped
- 1 teaspoon dried Italian seasoning
- 1 clove garlic, minced (optional)
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Equipment:
- Large mixing bowl
- Spatula or spoon
- Cutting board
- Sharp knife
- Baking sheets
- Parchment paper or silicone baking mats
- Small bowl (for egg wash)
- Pastry brush
Instructions:
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare the Filling: In a large mixing bowl, combine the softened cream cheese and crumbled feta cheese. Mix well with a spatula or spoon until smooth and evenly combined.
- Add Remaining Filling Ingredients: Stir in the finely chopped dried cranberries, finely chopped fresh spinach, dried Italian seasoning, and minced garlic (if using) into the cream cheese and feta mixture. Mix until all the ingredients are evenly distributed throughout the creamy base.
- Prepare the Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface. If the sheet is very thick, you can lightly roll it out to a slightly larger rectangle to make rolling easier.
- Spread the Filling: Spread the cranberry-feta mixture evenly over the entire surface of the puff pastry sheet, leaving a small ½-inch border along one of the long edges to help with sealing.
- Roll Up the Pastry: Starting from the long edge opposite the border, tightly roll up the puff pastry sheet into a log. Try to keep the roll as even and tight as possible.
- Slice into Pinwheels: Using a sharp knife, slice the rolled log into pinwheels about ¾ to 1 inch thick. You should get approximately 12-16 pinwheels depending on the length of your pastry sheet.
- Arrange on Baking Sheets: Place the sliced pinwheels cut-side up on the prepared baking sheets, leaving a little space between each one.
- Apply Egg Wash: In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the pinwheels with the egg wash to help them turn golden brown during baking.
- Bake the Pinwheels: Bake in the preheated oven for 15-20 minutes, or until the pinwheels are golden brown and puffed up. The exact baking time may vary depending on your oven.
- Cool and Serve: Once baked, carefully remove the baking sheets from the oven and let the Cranberry Feta Pinwheels cool on the sheets for a few minutes before transferring them to a serving platter. They can be served warm or at room temperature.
Tips and Variations:
- Pastry Options: For a slightly different texture, you can use refrigerated crescent roll dough instead of puff pastry. Simply unroll the dough, press the perforations together to form a rectangle, spread the filling, roll it up, slice, and bake as directed. Baking time might be slightly shorter for crescent roll dough.
- Herb Variations: Feel free to experiment with other fresh or dried herbs such as rosemary, thyme, or dill in the filling.
- Nut Addition: For added crunch, you can include chopped nuts like walnuts or pecans in the filling.
- Sweetness Adjustment: If you prefer a sweeter pinwheel, you can add a touch of honey or a sprinkle of brown sugar to the filling.
- Savory Twist: For a more savory version, you can omit the cranberries and add ingredients like sun-dried tomatoes, olives, or different types of cheese.
- Make Ahead: You can prepare the rolled log of filled pastry ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before slicing and baking. You can also freeze the rolled log for longer storage; just thaw it in the refrigerator before slicing and baking.
- Garnish: Besides rosemary, you can garnish the pinwheels with fresh parsley or a sprinkle of extra crumbled feta after baking.
Enjoy these flavorful and festive Cranberry Feta Pinwheels! They are a delightful appetizer that is sure to impress.