Cranberry Feta Pinwheels with Cream Cheese are a delightful little snack that brings together tangy cranberries, salty feta, and creamy cheese all wrapped up in a flaky pastry. These bite-sized treats have the perfect balance of flavors and a fun swirl look that always catches the eye on any party table.
I love making these pinwheels when I want something quick but impressive. The combination of the slightly sweet cranberries and crumbly feta never fails to please, and the cream cheese adds a smooth, rich texture that holds everything together nicely. Plus, they’re easy to slice and share, which makes serving them a breeze.
My favorite way to enjoy these is fresh out of the oven when they’re warm and the cheese is just a little melty. They’re great for holiday gatherings, brunches, or just as a simple snack by themselves. I always end up making a double batch because everyone seems to want more once they try one!
Key Ingredients & Substitutions
Cream Cheese: This is the base that makes the filling creamy and smooth. Use full-fat cream cheese for the best texture. If you want a lighter version, you can swap in light cream cheese or even Greek yogurt, but the texture will change slightly.
Feta Cheese: It adds a nice salty tang that pairs well with the cranberries. If you don’t have feta, goat cheese or ricotta salata work well as substitutes. Just keep the salty, crumbly texture in mind.
Dried Cranberries: These bring a sweet-tart bite to the pinwheels. If you don’t have cranberries, chopped dried cherries or raisins make a good alternative.
Flour Tortillas: Use large 10-inch tortillas for easy rolling. You could try whole wheat or gluten-free tortillas if needed, but make sure they are flexible enough to roll without cracking.
How Do You Roll and Slice Pinwheels Without Them Falling Apart?
Rolling tight and chilling are the keys to neat pinwheels that hold together well.
- Spread the filling evenly but leave a small border around the edges to prevent spilling during rolling.
- Roll the tortilla snugly, but don’t press too hard or you might squeeze out the filling.
- Wrap the rolled log tightly in plastic wrap to help it keep its shape.
- Refrigerate for at least 1 hour to firm up the filling. This makes slicing clean and easy.
- Use a sharp serrated knife for smoother cuts without squishing the pinwheel.
Equipment You’ll Need
- Medium mixing bowl – I use it to blend the creamy filling ingredients smoothly.
- Plastic wrap – keeps the rolled tortillas tightly wrapped in the fridge for easy slicing.
- Sharp serrated knife – essential for cleanly slicing the pinwheels without squishing them.
- Serving platter – to present the pinwheels attractively at your gathering.
Flavor Variations & Add-Ins
- Swap feta for goat cheese or ricotta salata for different tangy flavors.
- Add chopped nuts, like walnuts or pecans, for some crunch.
- Mix in chopped fresh herbs such as basil or mint for a fresh taste.
- Use dried cherries or raisins instead of cranberries for extra sweetness.
Cranberry Feta Pinwheels with Cream Cheese
Ingredients You’ll Need:
- 4 large flour tortillas (10 inch)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries, chopped
- 1/4 cup fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil (optional)
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional hour to chill and set in the fridge. The resting time helps the pinwheels hold their shape when sliced. Overall, plan for about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Cream Cheese Filling:
In a medium bowl, mix together the softened cream cheese, crumbled feta, chopped dried cranberries, minced garlic, and fresh parsley. Add olive oil if you like it creamier. Season with salt and pepper to your taste and stir well until everything is combined smoothly.
2. Spread and Roll the Tortillas:
Lay one tortilla flat on a clean surface. Spread about a quarter of the cream cheese mixture evenly over the tortilla, leaving a small border around the edges. Roll the tortilla up tightly starting from one edge, making sure the filling stays inside as much as possible.
3. Chill and Slice:
Wrap the rolled tortilla tightly in plastic wrap and pop it into the refrigerator for at least 1 hour. This step helps firm up the filling, making it easier to slice. After chilling, unwrap and use a sharp knife to cut the roll into 1-inch thick pinwheels.
4. Serve and Enjoy:
Arrange the pinwheels on a serving platter. Garnish with extra parsley or a few cranberries if you’d like. These tasty rolls can be served right away or kept covered in the fridge until you’re ready to eat. They’re a perfect snack or appetizer for any occasion!
Can I Use Gluten-Free Tortillas for These Pinwheels?
Yes, gluten-free tortillas work well as a substitute. Just make sure they’re flexible enough to roll without cracking. You might want to warm them slightly before spreading the filling to prevent breakage.
Can I Make Cranberry Feta Pinwheels Ahead of Time?
Absolutely! Prepare and roll the pinwheels, then refrigerate them wrapped tightly for up to 24 hours. Slice and serve when ready, making them a convenient make-ahead appetizer.
How Should I Store Leftovers?
Store any leftover pinwheels in an airtight container in the refrigerator. They’ll keep fresh for up to 3 days. Serve cold or bring to room temperature before eating for the best flavor.
What Can I Substitute for Dried Cranberries?
If you don’t have dried cranberries, dried cherries or raisins make tasty alternatives that offer a similar sweet-tart flavor. Just chop them roughly to disperse evenly in the filling.