Ingredients
Equipment
Method
- In a mixing bowl, combine the softened cream cheese, cranberry sauce, granulated sugar, and vanilla extract. Mix until smooth and well combined.
- Lay one sheet of puff pastry on a lightly floured surface. Spread half of the cream cheese mixture evenly over the pastry, leaving a small border around the edges.
- Roll up the puff pastry sheet tightly, starting from one of the longer sides, to form a log.
- Wrap the log tightly in plastic wrap and freeze for about 30 minutes, or until firm enough to slice.
- Repeat steps 2-4 with the second sheet of puff pastry and the remaining filling.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Once the logs are firm, unwrap them and slice each log into 6 equal pinwheels, about 1/2 inch thick.
- Place the pinwheels on the prepared baking sheet, leaving some space between them.
- In a small bowl, whisk together the beaten egg and water for the egg wash. Brush the tops of the pinwheels with the egg wash.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Let the pinwheels cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
These pinwheels are best served fresh. You can make the logs ahead of time and slice and bake them when ready.