30-Minute Cranberry Puff Pastry Pinwheels You’ll Adore

Oh, let me tell you about my little cranberry puff pastry pinwheels – they’re the holiday hero you didn’t know you needed! Every Christmas Eve, I scramble to make last-minute treats when unexpected guests show up (why do they always surprise us?), and these golden swirls save me every single time. After fifteen years of testing pastry recipes at home, I can confidently say these are foolproof. The magic? That sweet-tart cranberry filling hugging creamy cheese, all wrapped up in flaky layers that puff up like a snowdrift in the oven. They look fancy, but trust me – if I can make these while simultaneously herding cats (aka my nieces and nephews), so can you.

Why You’ll Love These Cranberry Puff Pastry Pinwheels

Listen, these little swirls of joy aren’t just delicious—they’re practically magic in the kitchen. Here’s why they’ve become my go-to for every gathering:

• Quick as a wink: From fridge to table in under 30 minutes (perfect for those “oops-I-forgot-to-bake” moments)
• Foolproof fancy: Looks like you spent hours, but we’ll keep your secret
• Party superstar: Equally at home on a dessert platter or appetizer tray (I’ve served them both ways!)
• Holiday in every bite: That ruby-red cranberry swirl just screams celebration
• Kid-approved: My nieces call them “Christmas cookies” and fight over the last one

The best part? You probably have most ingredients in your fridge right now. See? Magic.

Ingredients for Cranberry Puff Pastry Pinwheels

Now, let’s talk ingredients – and yes, every single one matters! I learned the hard way that skipping prep details leads to pastry disasters (hello, un-rollable dough brick). Here’s exactly what you’ll need:

• 1 sheet puff pastry – thawed but still cool (Pepperidge Farm works great, but any brand will do – just no phyllo dough, trust me!)
• ½ cup cranberry sauce – homemade or store-bought (go for whole berry if you want those lovely bursts of tartness)
• 2 tbsp cream cheese – softened to room temp (this is non-negotiable – cold cheese tears delicate pastry!)
• 1 tbsp sugar – just enough to balance the cranberry’s zing
• 1 egg – beaten with a splash of water for that golden egg wash glow

Pro tip: Measure everything before you start. Puff pastry waits for no one!

How to Make Cranberry Puff Pastry Pinwheels

Okay, let’s get rolling—literally! These cranberry puff pastry pinwheels come together faster than you can say “holiday treat,” but follow these steps closely for perfect swirls every time:

1. Heat things up: Preheat your oven to 375°F (190°C) right away—puff pastry loves a hot start. Line a baking sheet with parchment paper (no sticking disasters on my watch!).
2. Roll with it: Unfold your thawed puff pastry on a lightly floured surface. Gently roll it into a 10×12 inch rectangle—just enough to smooth the folds, not too thin or it’ll tear.
3. Spread the love: Using the back of a spoon, smear softened cream cheese evenly over the pastry, leaving a ½-inch border (this is your glue to seal everything later).
4. Berry beautiful: Dollop cranberry sauce over the cream cheese, then gently spread it in swirls—don’t press too hard! Sprinkle sugar evenly across the top.
5. Roll it tight: Starting from the long side, roll the pastry firmly but gently into a log. Tuck as you go to keep it snug—think cinnamon roll technique.
6. Slice with care: Use a sharp serrated knife to cut 1-inch pinwheels. Pro tip: Wipe the knife between cuts for clean edges.
7. Golden touch: Arrange pinwheels on the prepared sheet, brush tops with egg wash (this gives that bakery-worthy shine), and bake for 15-18 minutes until puffed and golden brown.

Watch them like a hawk in the last 2 minutes—they go from perfect to overdone fast! Let them cool just enough so the cranberry doesn’t burn your tongue (learned that the hard way).

Baking Tips for Perfect Pinwheels

Want pro-level results? Here are my hard-earned secrets:

• Chill out: Pop the rolled log in the fridge for 10 minutes before slicing—cleaner cuts, no squished swirls.
• Parchment is non-negotiable: Without it, caramelized cranberry sugar sticks like cement.
• Space them: Place pinwheels 2 inches apart—they puff up dramatically!
• Underfill to win: Too much filling causes leaks during baking (and tears in your pastry).

Follow these, and you’ll have pinwheels so pretty, people will think you bought them!

Ingredient Notes and Substitutions

Baking should be flexible, so let’s talk swaps! Ran out of cranberry sauce? Orange marmalade makes a sunny alternative (just reduce the sugar slightly). For cream cheese, mascarpone works beautifully – it’s richer, but oh-so-luxurious. Any puff pastry brand will do – I’ve tested them all, from generic to gourmet, and they all puff up gloriously. Vegan friends? Use dairy-free cream cheese and egg wash (just brush with plant milk instead). The key is keeping ingredients at the right texture – cold pastry, soft spreads!

Serving and Storage Tips for Cranberry Puff Pastry Pinwheels

Here’s the deal – these cranberry puff pastry pinwheels are absolute heaven when served warm from the oven. That’s when the pastry is at its flakiest and the filling is just oozy enough. If you must store them (though I can’t imagine having leftovers!), tuck them into an airtight container for up to 2 days. When ready to revive them, skip the microwave – it turns them soggy faster than you can say “holiday treat.” Instead, pop them back in a 350°F oven for 5 minutes to bring back that magical crispness. Trust me, your future self will thank you!

Nutritional Information

Quick heads up – these nutritional estimates are based on standard ingredients, but your exact cranberry puff pastry pinwheels may vary slightly depending on brands or substitutions. Each delightful pinwheel comes in around 120 calories, with that perfect balance of flaky pastry and fruity filling. Remember – holiday treats are meant to be enjoyed!

FAQs About Cranberry Puff Pastry Pinwheels

Can I freeze these pinwheels?
Absolutely! I freeze them all the time. Just assemble the log, wrap it tightly in plastic, and freeze for up to 3 months. Slice and bake straight from frozen—just add a few extra minutes to the bake time. So handy for last-minute guests!

Can I use fresh cranberries instead of sauce?
Oh, please don’t! Fresh cranberries are way too tart and don’t spread properly—they’ll just roll right out when you slice. Trust me, I learned this the messy way. Stick to sauce for that perfect sweet-tart swirl.

How do I keep them from unrolling in the oven?
Chill the sliced pinwheels on the baking sheet for 10 minutes before baking. This firms up the pastry so they hold their beautiful spiral shape. It’s my number one trick for picture-perfect results every time!

Share Your Creation!

I’d love to see your cranberry puff pastry pinwheels in action! Tag me on Instagram @PastryQueen so I can cheer you on – nothing makes me happier than seeing your swirls turn out golden and gorgeous. Drop a comment below telling me how they turned out (or what hilarious baking mishaps you survived – we’ve all been there!). Happy swirling!

Print