Delicious Christmas Cranberry Pinwheels are a festive treat perfect for holiday gatherings! These little pinwheels combine flaky pastry with a sweet and tangy cranberry filling, making each bite a delightful mix of buttery crispness and fruity zest. They look as pretty as they taste, with their swirled design adding a cheerful touch to any table.
I love making these pinwheels when I want something easy but special to share with friends and family. They’re fun to prepare, and the smell of fresh cranberry and pastry baking fills the kitchen with holiday spirit. If you want a helpful tip, try adding a sprinkle of cinnamon or an extra dash of orange zest to the filling to boost the festive flavors even more!
These cranberry pinwheels are great served warm or at room temperature, and they pair nicely with a cup of hot tea or cocoa. I often bring a batch to holiday parties or set them out as part of a breakfast spread during the holidays. They always get smiles and disappear quickly, which feels like a nice little victory for my kitchen. Plus, they’re so easy to pick up and enjoy, perfect for chatting and snacking at the same time!
Key Ingredients & Substitutions
Puff Pastry: This is the base for the pinwheels and gives that flaky, buttery texture. If you can’t find puff pastry, phyllo dough can work, but expect a crisper result. Keep it cold until you use it to make rolling easier.
Cream Cheese: It adds creaminess and helps bind the filling. You can swap for mascarpone or ricotta for a different texture, though cream cheese gives the best balance of tang and smoothness.
Dried Cranberries: They bring a sweet-tart pop to the snack. If you want, try dried cherries or raisins as alternatives. Chop larger pieces so the pinwheels roll up neatly.
Fresh Rosemary: It adds a warm, pine-like fragrance that lifts the flavors. If fresh isn’t available, use a pinch of dried rosemary or swap with thyme for a subtle difference.
Orange Zest & Honey: These boost the holiday vibes with brightness and gentle sweetness. Lemon zest or a bit of maple syrup can be nice substitutes.
How Do I Roll and Slice the Pinwheels Without Cracking the Pastry?
Rolling the pastry tightly and slicing neatly can be tricky. Here’s how I do it:
- Chill the puff pastry before unrolling so it stays firm and won’t tear easily.
- Spread the cream cheese mix evenly, but don’t overload the edges—leave a small border to help seal the roll.
- When rolling, start slowly and keep the roll tight but gentle to avoid cracks.
- Use a very sharp knife and slice with a smooth sawing motion to keep pinwheels intact.
After slicing, place them on a cold baking sheet, so the pastry firms up again before baking. This helps maintain their shape and puffiness.
Equipment You’ll Need
- Parchment paper – I use it to line my baking sheet for easy cleanup and even baking.
- Mixing bowl – helpful for blending the cream cheese filling smoothly.
- Sharp knife or pizza cutter – makes clean, even slices of the rolled pastry.
- Baking sheet – plenty of space to hold the pinwheels while baking.
- Brush – I prefer a pastry brush to evenly coat the tops with beaten egg for a golden finish.
Flavor Variations & Add-Ins
- Swap cranberries with dried cherries or raisins for a different sweet-tart flavor.
- Add chopped nuts like pecans, walnuts, or almonds inside for extra crunch.
- Mix in some grated orange or lemon zest into the filling for a citrus twist.
- Sprinkle cinnamon or nutmeg into the cream cheese mixture for warm holiday spices.
Delicious Christmas Cranberry Pinwheels
Ingredients You’ll Need:
For The Pastry and Filling:
- 1 sheet puff pastry (thawed if frozen)
- 1/2 cup cream cheese, softened
- 1/4 cup dried cranberries, chopped if large
- 1/4 cup finely chopped pecans or walnuts (optional)
- 1 tbsp fresh rosemary, finely chopped (plus extra for garnish)
- 1 tsp honey or maple syrup
- Zest of 1 orange
- 1/4 tsp ground cinnamon
- Pinch of salt
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 15-20 minutes to bake, so plan for around 35 minutes total from start to finish. It’s a quick and easy festive treat that’s perfect when you’re short on time but want to impress your guests.
Step-by-Step Instructions:
1. Prepare Your Workspace and Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Make sure your puff pastry is thawed and ready to use.
2. Make the Cream Cheese Filling
In a medium bowl, mix together the softened cream cheese, honey or maple syrup, orange zest, cinnamon, salt, and chopped rosemary until the mixture is smooth and creamy.
3. Assemble the Pinwheels
Unfold the puff pastry sheet on a lightly floured surface. Spread the cream cheese mixture evenly over the pastry, leaving about a ½-inch border all around. Sprinkle the chopped dried cranberries and nuts evenly over the cream cheese layer.
4. Roll and Slice the Pinwheels
Starting from one long edge, carefully roll the pastry into a tight log. Press gently along the seam to seal. With a sharp knife, slice the roll into ½ to ¾ inch thick pinwheels.
5. Bake to Golden Perfection
Place the pinwheels flat on the prepared baking sheet about an inch apart. Brush the tops lightly with beaten egg for a beautiful golden shine. Bake for 15-20 minutes, or until they puff up and turn golden brown.
6. Serve and Enjoy
Let the pinwheels cool slightly on the baking sheet before transferring them to a serving platter. Garnish with fresh rosemary sprigs and a few fresh cranberries if you like. These pinwheels are delicious warm or at room temperature.
Can I Use Frozen Puff Pastry for This Recipe?
Yes! Just make sure to thaw the puff pastry completely in the fridge overnight or for a few hours before using. This helps it roll smoothly without cracking.
How Should I Store Leftover Cranberry Pinwheels?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 5-7 minutes to keep the pastry crisp.
Can I Make These Pinwheels Ahead of Time?
Absolutely! Assemble the pinwheels and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. Let them come to room temperature for about 10 minutes before baking.
What Can I Substitute for Fresh Rosemary?
If you don’t have fresh rosemary, dried rosemary works too—use about one-third the amount as it’s more concentrated. Alternatively, fresh thyme makes a nice flavor substitute.
