Amazing Cranberry Cream Cheese Pinwheels

Okay, so holidays are coming up, and you know what that means  it’s time for all the amazing, cozy treats! If you’re anything like me, you want something that looks super impressive but is secretly a breeze to whip up. These Cranberry Cream Cheese Pinwheels are *exactly* that. Seriously, they’re this perfect little package of tart cranberries hugged by a creamy, dreamy cream cheese filling, all wrapped up in flaky, buttery puff pastry. My mom used to make these for Christmas Eve every year, and honestly, the smell alone was enough to get us all excited. They’re just so easy, so good, and such a happy little bite!

Why You’ll Love These Cranberry Cream Cheese Pinwheels

Honestly, these little pinwheels are a lifesaver during the busy holiday season. You’ll absolutely love them because:

• They’re SO Easy: Using store-bought puff pastry means you skip all the tricky dough work, but still get that amazing flaky texture.
• Perfect Flavor Combo: That sweet and tart blend of creamy cream cheese and bright cranberry is just divine. It’s a classic for a reason!
• Super Versatile: They’re perfect for Christmas, Thanksgiving, or any party where you want to impress without the stress. Serve them as a festive appetizer or a sweet little dessert bite.
• Quick to Whip Up: Before you know it, you’ll have a beautiful batch ready to go. That cool chilling time flies by!

Seriously, these Cranberry Cream Cheese Pinwheels are going to be your new holiday go-to.

Ingredients You’ll Need for Cranberry Cream Cheese Pinwheels

Here’s what you’ll need to grab for these delightful treats. The quality of your ingredients really makes a difference here, trust me! Using good stuff means a better tasting, more impressive result, especially with something as simple as these pinwheels.

For the Pastry:

• 2 sheets puff pastry, thawed (the store-bought kind is totally fine!)

For the Filling:

• 8 oz cream cheese, softened (make sure it’s nice and squishy!)
• 1/2 cup whole berry cranberry sauce (your favorite kind, not jelly!)
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

For the Egg Wash:

• 1 egg, beaten
• 1 tbsp water

That’s it! Simple, right? These basic ingredients come together to make something truly delicious.

Essential Equipment for Making Cranberry Cream Cheese Pinwheels

To whip up these delicious little bites, you won’t need a ton of fancy gadgets. Just grab these basics and you’ll be all set:

• Baking sheets – You’ll need a couple so your pinwheels have room to puff up and get golden.
• Parchment paper – This is a lifesaver for easy cleanup and making sure nothing sticks.
• Rolling pin – For getting that pastry nice and thin.
• A good knife – For slicing those logs evenly.
• Mixing bowl – For getting that creamy filling all mixed up.
• And of course, a spatula or spoon for spreading!

Step-by-Step Instructions for Perfect Cranberry Cream Cheese Pinwheels

Alright, let’s get down to business! Making these Cranberry Cream Cheese Pinwheels is really pretty straightforward. Just follow these steps, and you’ll have a beautiful, festive treat in no time. Trust me, the flaky puff pastry and that sweet-tart filling are little bits of heaven!

Preparing the Cream Cheese Filling

First things first, let’s make that incredible filling. Grab your softened cream cheese (it should feel squishy, not melted!) and pop it into a mixing bowl. Add the whole berry cranberry sauce, the sugar, and that smooth vanilla extract. Give it a really good mix until everything is perfectly combined and you have a lovely, smooth filling with those delicious cranberry bits throughout.

Assembling the Pinwheel Logs

Now for the fun part: rolling! Lay out one sheet of puff pastry on a lightly floured surface. You want to spread about half of that yummy cream cheese mixture evenly all over it. Make sure to leave a little border around the edges—this helps keep all that goodness inside when you roll it up. Then, starting from one of the long sides, roll that pastry up super tight, like you’re making a jelly roll. Don’t worry if it’s not perfectly neat; we’re going to slice it anyway! You can check out my baked brie in puff pastry for more puff pastry rolling tips.

Chilling and Slicing for Cranberry Cream Cheese Pinwheels

This chilling step is actually super important for getting nice, clean slices, so don’t skip it! Once you’ve got your log rolled, wrap it up really well in plastic wrap. Then, pop it into the freezer for about 30 minutes. You want it firm enough so your knife glides through without mushing everything up, but not so frozen it’s rock hard. After it’s chilled, unwrap your log and use a sharp knife to slice it into 6 equal pinwheels, each about half an inch thick. Pop them onto your prepared baking sheet, giving them a little space to spread out.

Baking to Golden Perfection

Okay, time to get these beauties baked! Preheat your oven to a nice hot 400°F (200°C). While it’s heating up, get a baking sheet lined with parchment paper – this is your best friend for easy cleanup! Once your oven is ready and your pinwheels are on the sheet, mix up that egg wash (just the beaten egg and water). Brush that all over the tops of your pinwheels; this gives them that gorgeous golden sheen. Bake for about 20 to 25 minutes. You’re looking for them to be puffed up and beautifully golden brown all over. Once they’re done, let them cool for a few minutes on the pan before moving them to a wire rack to cool completely. Oh, and if you like puff pastry, you might also enjoy my fig and brie crescent rolls!

Tips for the Best Cranberry Cream Cheese Pinwheels

Okay, so you’ve got the recipe, but let me give you a few little secrets to make these Cranberry Cream Cheese Pinwheels absolutely perfect every single time. Little things make such a big difference!

• Don’t Overwork the Pastry: Puff pastry is amazing, but it can get tough if you handle it too much. Keep your touches light and quick when you’re spreading the filling. If it feels warm or sticky, just pop it back in the fridge for a few minutes.
• Soften That Cream Cheese: Seriously, make sure that cream cheese is *truly* softened. If it’s too cold, your filling will be lumpy, and it’ll tear the pastry when you spread it. Leave it on the counter for at least 30-60 minutes.
• Whole Berry is Best: For this recipe, always go for whole berry cranberry sauce. The little bits of cranberry give you bursts of flavor and texture that you just don’t get with smooth jelly. Mine always has those nice, slightly tart whole berries peeking out!
• Chilling is Key: I know it’s tempting to skip chilling, but trust me, it makes slicing SO much easier and cleaner. It prevents the filling from oozing out and helps the pinwheels hold their shape while baking.
• Watch the Baking Time: Ovens can be tricky! Keep an eye on those pinwheels. They should be puffed and golden, but puff pastry can go from perfect to burnt pretty quickly. If yours are browning too fast on top, you can always loosely tent them with foil. If you’re a fan of similar holiday bakes, check out my pumpkin bread or apple pumpkin muffins!

Follow these little tips, and your Cranberry Cream Cheese Pinwheels will be a total showstopper!

Ingredient Notes and Substitutions

When you’re whipping up these sweet and tart Cranberry Cream Cheese Pinwheels, a few ingredient choices can really make them shine, or offer some flexibility if you’re in a pinch. Let’s dive in!

Puff Pastry: The store-bought kind is honestly perfect here! Just make sure it’s fully thawed but still nice and cold when you work with it. If you’re feeling really adventurous and have the time, you *could* make your own, but honestly, why would you with how good the good ones are?

Cranberry Sauce: I always opt for whole berry cranberry sauce. Those little pops of tartness cut through the richness of the cream cheese and pastry beautifully. If you only have jellied cranberry sauce, you could chop it up really well, but it just won’t have the same texture, you know?

Cream Cheese: Full-fat, block cream cheese really is best here. It’s got that perfect tang and richness that makes the filling so dreamy. Lighter versions can sometimes be a bit watery and might not hold up as well.

Sugar: Granulated sugar is what I use, but if you wanted a slightly deeper flavor, you could try a tablespoon or two of brown sugar for a caramel-y note. Just be careful not to add too much, or it might make the filling too soft.

For those looking for lighter options, I’ve explored some diabetic-friendly and low-carb recipes on the blog, and while these pinwheels aren’t inherently low-carb, the principles of using natural sweeteners or reducing sugar can sometimes be adapted with careful ingredient swaps, though it might change the texture!

Serving and Storing Your Cranberry Cream Cheese Pinwheels

Once these little beauties have cooled down a bit, they’re ready to be devoured! They are absolutely fantastic served warm or at room temperature. They make such a pretty addition to any holiday spread, whether you’re setting out a dessert table or looking for an easy appetizer. They’re surprisingly good on their own, but a tiny dusting of powdered sugar never hurt anyone, right? If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container. They’ll keep nicely at room temperature for a day or two. If they’ve lost a bit of their crispness, you can always pop them in a low oven (around 275°F or 135°C) for just a few minutes to crisp them back up!

Frequently Asked Questions about Cranberry Cream Cheese Pinwheels

Got questions about these yummy pinwheels? I’ve got answers! These little guys are perfect for parties, even spooky ones, so be sure to check out my Halloween party snacks and Halloween appetizers for more ideas!

Can I make the dough for Cranberry Cream Cheese Pinwheels ahead of time?

Yes, absolutely! You can totally make the logs ahead of time and keep them wrapped tightly in the fridge for a day or two, or even freeze them for up to a month. Just slice and bake when you’re ready!

What kind of cranberry sauce works best?

Personally, I love using whole berry cranberry sauce. Those little tart bits really add something special! If you only have jellied, just chop it up really, really well, but the texture won’t be quite the same.

How do I prevent the filling from leaking out?

Chilling the logs until they’re firm is key! Also, make sure you leave a small border around the edge when you spread the filling, and roll the pastry up nice and tight. Baking them on parchment paper on a baking sheet helps too!

Nutritional Information

Just a heads-up, the nutritional info for these Cranberry Cream Cheese Pinwheels is an estimate, and it can totally change depending on the brands you use and exactly how you make them. These figures are per pinwheel, and they’re meant to give you a general idea. If you’re tracking numbers closely, you might want to plug your exact ingredients into a calculator. For more ideas on mindful eating, check out the diet and nutrition section of the blog!