Cranberry Walnut Cream Cheese Pinwheels

Description

These Cranberry Walnut Cream Cheese Pinwheels are the perfect bite-sized appetizer for holidays, brunches, parties, or afternoon snacks. Made with flaky puff pastry, a creamy herb cheese filling, sweet dried cranberries, crunchy walnuts, and fresh chives, these savory-sweet pinwheels are golden on the outside and soft, creamy on the inside. Every bite offers the perfect combination of buttery pastry, tangy cream cheese, chewy cranberries, and toasted walnuts.

Not only are these pinwheels incredibly delicious, but they’re also surprisingly easy to prepare. Simply spread the filling over thawed puff pastry, roll it into a log, slice, and bake until beautifully golden. The flaky pastry rises into delicate layers while the creamy filling melts into every swirl.

They’re an excellent make-ahead appetizer because the rolls can be assembled in advance and baked just before serving. Whether you’re hosting a holiday gathering or looking for an elegant finger food, these pinwheels always disappear quickly.

Serve them warm from the oven or at room temperature alongside fresh fruit, salads, soups, or a charcuterie board.

Ingredients For the Pinwheels

1 sheet frozen puff pastry, thawed
8 oz cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup dried cranberries, chopped
⅓ cup chopped walnuts, lightly toasted
2 tbsp chopped fresh chives
1 tbsp chopped fresh parsley

Seasonings

1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
¼ tsp black pepper
Pinch of salt

For Finishing

1 egg, beaten (egg wash)
Extra chopped chives
Extra Parmesan cheese (optional)

Instructions

Preheat the oven to 400°F (200°C).
Line a baking tray with parchment paper.
In a medium bowl, combine the softened cream cheese, mozzarella, Parmesan, garlic powder, onion powder, thyme, salt, and black pepper.
Stir until smooth and creamy.
Fold in the chopped cranberries, walnuts, chives, and parsley.
Lightly flour your work surface and roll the puff pastry into a rectangle if needed.
Spread the cream cheese mixture evenly over the pastry, leaving a ½-inch border around the edges.
Starting from the long side, roll the pastry tightly into a log.
Wrap the roll in plastic wrap and refrigerate for 20–30 minutes to firm up.
Slice into ¾-inch thick rounds.
Arrange the pinwheels on the prepared baking tray, leaving space between each one.
Brush the tops lightly with beaten egg.
Bake for 18–22 minutes, or until puffed and golden brown.
Let cool for 5 minutes before serving.
Garnish with extra chives and Parmesan if desired.

Tips

Chill the rolled pastry before slicing for cleaner pinwheels.
Toast the walnuts to enhance their nutty flavor.
Don’t overfill the pastry, or the filling may leak during baking.
A sharp serrated knife makes slicing much easier.
Add crumbled feta or goat cheese for extra tangy flavor.
Serve warm for the flakiest texture.
Pair with honey mustard or cranberry dipping sauce for an extra-special appetizer.

Notes

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.
Freeze unbaked pinwheels for up to 2 months and bake directly from frozen, adding a few extra minutes to the baking time.
Puff pastry should remain cold while working for the best flaky layers.

Q&A

Can I make these ahead of time?
Yes. Assemble the roll, refrigerate overnight, and slice and bake the next day.

Can I substitute pecans for walnuts?
Absolutely. Pecans or almonds both work wonderfully.

Can I make these vegetarian?
Yes. This recipe is already vegetarian.

What can I serve with these pinwheels?
They pair perfectly with soup, salads, charcuterie boards, fresh fruit, or as part of a holiday appetizer spread.

Servings

Makes 18–20 pinwheels

Nutrition (Approx. Per Serving)

Calories: 165
Protein: 4g
Carbohydrates: 11g
Fat: 12g
Saturated Fat: 5g
Fiber: 1g
Sugar: 3g
Sodium: 180mg
Cholesterol: 25mg
Potassium: 75mg
Calcium: 6% DV
Iron: 4% DV