Cranberry Feta Pinwheels
I stumbled upon this combination while hosting book club last fall, needing something elegant but foolproof. The tart cranberries against creamy feta wrapped in buttery puff pastry creates this perfect sweet-savory balance that disappears from platters in minutes. Every time I serve these, guests ask for the recipe before they finish chewing.
The Cranberry-to-Cheese Ratio That Took Years to Perfect
After countless batches, I’ve learned that dried cranberries need to be chopped roughly – not minced – to distribute properly without overpowering the feta. Too many cranberries and the filling becomes jammy and slides out during rolling. The magic ratio is roughly equal parts by volume, but cranberries should look like confetti scattered through the cheese, not dominating every bite.
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Why Room Temperature Puff Pastry Changes Everything
Cold pastry cracks when you roll it, but warm pastry becomes sticky and impossible to handle cleanly. I pull mine from the fridge exactly 15 minutes before assembling – just enough time to become pliable without losing structure. The pastry should bend without resistance but still feel cool to touch. Perfect pastry makes tight, clean spirals that hold their shape beautifully.
My Trick for Uniform Slices That Actually Look Professional
Sharp knife, gentle sawing motion, and cleaning the blade between every few cuts – that’s the secret to pinwheels that don’t squish or tear. I mark my log into equal sections with light knife scores before cutting, ensuring consistent portions. Chilling the assembled log for 20 minutes before slicing makes an enormous difference in maintaining those perfect spiral patterns.
The Egg Wash Technique for Golden, Glossy Tops
Whole egg beaten with just a tablespoon of heavy cream creates that bakery-quality shine and deep golden color. I brush lightly but thoroughly, making sure to catch all the pastry ridges without letting pools form in crevices. The cream adds richness and prevents the egg from cooking too quickly, giving that gorgeous, even bronze finish that makes these look professionally made.
Lessons from Countless Party Platters
- If your feta seems too wet, pat it dry with paper towels before crumbling – excess moisture makes the pastry soggy and harder to roll tightly.
- Save time by assembling and chilling the logs up to 24 hours ahead, then slice and bake fresh when guests arrive for optimal crispness.
Frequently Asked Questions
Why do my pinwheels unravel during baking?
The pastry wasn’t chilled long enough before slicing, or the filling was spread too thick. Make sure your log is firm to touch after chilling, and keep filling to about 1/4-inch thickness for best results.
Can I use fresh cranberries instead of dried ones?
Fresh cranberries release too much juice and make the pastry soggy. Stick with dried cranberries, but chop them roughly so they don’t create hard spots in the filling.
What’s the best way to keep the spirals visible after baking?
Use a very sharp knife and a gentle sawing motion when slicing. Pressing down hard squishes the layers together and muddles the spiral pattern.
Why did my pastry turn out tough instead of flaky?
The pastry was either overworked or too warm when you rolled it. Let it thaw just until pliable but still cool, and roll gently without pressing too hard.
How do I prevent the filling from leaking out during rolling?
Leave that 1/2-inch border unfilled and don’t overstuff. Press the seam gently to seal, and chill before slicing to help everything set in place.
Chef’s Favorites
Cranberry Feta Pinwheels
Ingredients
Pastry
Filling
Egg Wash
Topping
Equipment Needed
- Large rimmed baking sheet
- Parchment paper
- Rolling pin
- Sharp chef’s knife
- Small mixing bowl
- Pastry brush
Instructions
- Setup: Preheat oven to 400°F and line baking sheet with parchment paper.
- Thaw pastry: Remove puff pastry from refrigerator and let stand 15 minutes until pliable but still cool.
- Make filling: In small bowl, combine crumbled feta, chopped cranberries, chives, and black pepper.
- Roll pastry: On lightly floured surface, roll pastry into 12×10-inch rectangle, keeping edges neat.
- Add filling: Spread filling evenly over pastry, leaving 1/2-inch border on one long edge.
- Roll log: Starting from filled long edge, roll tightly into log, sealing seam with slight pressure.
- Chill: Wrap in plastic wrap and refrigerate 20 minutes until firm.
- Make egg wash: Beat egg with heavy cream in small bowl until smooth.
- Slice pinwheels: Using sharp knife, slice log into 24 equal pieces, cleaning blade between cuts.
- Arrange: Arrange cut-side up on prepared baking sheet, spacing 1 inch apart.
- Finish: Brush tops with egg wash and sprinkle lightly with flaky sea salt.
- Bake: Bake 16-18 minutes until deep golden brown and crispy.
Nutrition Facts
Per Serving (1 pinwheel)
