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Festive Cranberry Feta Pinwheels

Cranberry feta pinwheels are made with flaky puff pastry rolled around whole-berry cranberry sauce, feta, pecans, and rosemary. Chilling the logs before slicing helps create neat spirals that bake up puffed and golden brown.
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling and cooling 25 minutes
Total Time 1 hour 3 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed but cold
  • 0.5 cup whole-berry cranberry sauce
  • 4 oz feta cheese crumbled
  • 0.33 cup pecans finely chopped
  • 1 tbsp fresh rosemary finely chopped
  • 0.125 tsp black pepper
  • 1 egg large, beaten

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 400°F.
  2. Line two baking sheets with parchment paper.
  3. Unfold the pastry sheets on a clean work surface.
  4. Spread 1/4 cup cranberry sauce evenly over each sheet, leaving a 1/2-inch border along one long edge.
  5. Sprinkle the feta, pecans, rosemary, and black pepper evenly over the pastry.
  6. Brush the bare edges with the beaten egg.
  7. Starting at the opposite long edge, roll each sheet tightly toward the egg-brushed edge and press to seal.
  8. Place the logs seam-side down and refrigerate for 15 to 20 minutes, until firm enough to slice.
  9. Cut each log into 1/2-inch slices.
  10. Arrange the slices cut-side up about 1 inch apart on the prepared baking sheets.
  11. Brush the tops with the beaten egg.
  12. Bake for 15 to 18 minutes, switching the pans’ positions halfway through, until the pastry is puffed and golden brown.
  13. Cool the pinwheels on the baking sheets for 5 minutes before serving.

Notes

For clean spirals, keep the pastry cold and chill the rolled logs until firm enough to slice. Store leftovers in the refrigerator for up to 3 days; baked pinwheels can be frozen for up to 2 months. For a dairy-free option, use dairy-free feta.