Cranberry Feta Pinwheels with Cream Cheese are a delightful little appetizer bursting with color and flavor. These pinwheels are made by spreading creamy, tangy cream cheese on a soft wrap, then layering it with salty feta and sweet-tart cranberries. When rolled up and sliced, they reveal a beautiful swirl that’s as fun to look at as they are to eat.
I love making these because they come together really quickly and always impress guests. The combination of creamy cheese, sharp feta, and juicy cranberries is a winning mix that keeps everyone reaching for more. Sometimes I add a sprinkle of fresh herbs like parsley or dill to brighten things up even more. They’re great for parties, holiday gatherings, or a simple snack whenever you want something fresh and tasty.
My favorite way to serve these pinwheels is on a pretty platter with a few extra cranberries scattered around for a pop of color. They’re easy to pick up, light to eat, and pair wonderfully with a crisp glass of white wine or sparkling water. Whenever I bring these along, people always ask for the recipe, and I’m happy to share because they’re just that good!
Key Ingredients & Substitutions
Cream Cheese: This is the base that makes the pinwheels creamy and soft. I prefer full-fat cream cheese for the richest taste, but you can use light versions if you want fewer calories.
Feta Cheese: Adds a salty tang that balances the sweetness of the cranberries. If you don’t have feta, goat cheese or ricotta can work, though they’ll change the flavor a bit.
Dried Cranberries: These provide a sweet-tart pop in every bite. If you can’t find cranberries, dried cherries or raisins are good substitutes and offer a similar texture.
Flour Tortillas or Wraps: The soft wraps hold everything together. You can swap for whole wheat or gluten-free tortillas if needed. Just choose soft ones to avoid cracking when rolling.
How Do I Roll and Slice the Pinwheels Without Them Falling Apart?
Rolling and slicing can be tricky if the filling isn’t firm. Here’s how to keep the pinwheels together:
- Spread the cream cheese mixture evenly but don’t overfill—leave a tiny space at the edge to seal the roll.
- Roll tightly but gently to avoid squeezing out the filling.
- Wrap the rolled tortilla tightly in plastic wrap to keep its shape.
- Chill in the fridge for at least an hour—this firms up the filling and makes clean slicing easier.
- Use a sharp knife and slice slowly with a gentle sawing motion.
Following these steps helps keep the pinwheels neat and pretty, making them easy to serve and enjoy!
Equipment You’ll Need
- Mixing bowl – I use it to combine all the filling ingredients easily.
- Spatula or spoon – for mixing everything smoothly.
- Flat surface – a clean countertop works perfectly for spreading and rolling.
- Plastic wrap – to tightly roll and chill the pinwheels so they keep their shape.
- Sharp knife – for clean, even slices of the rolled pinwheels.
Flavor Variations & Add-Ins
- Use goat cheese instead of feta for a softer, tangier flavor.
- Add chopped fresh mint or basil for a bright herbal twist.
- Swap cranberries for chopped dried cherries or raisins for different sweetness.
- Mix in some chopped nuts like walnuts or pecans for crunch and extra flavor.
Cranberry Feta Pinwheels with Cream Cheese
Ingredients You’ll Need:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries, chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped (optional)
- 1 tablespoon honey or maple syrup (optional, to balance tartness)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional)
- 4 large flour tortillas or wraps
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus at least 1 hour of chilling time. The chilling step helps the pinwheels firm up so they’re easier to slice and hold together nicely. Overall, it’s a quick and simple recipe that’s mostly hands-off after the initial mixing and rolling.
Step-by-Step Instructions:
1. Mix the Filling:
In a medium bowl, combine the softened cream cheese, crumbled feta, chopped dried cranberries, parsley, and chives if using. Stir everything together until the mixture is smooth and even. If you like a little sweetness, add the honey or maple syrup. Finish by seasoning with black pepper and garlic powder, then mix well.
2. Spread the Filling:
Lay one flour tortilla flat on a clean surface. Spread a generous, even layer of the cream cheese mixture all over the tortilla, making sure to cover it edge to edge. This helps the roll stick together better.
3. Roll and Chill:
Carefully roll up the tortilla tightly into a log shape. Wrap it tightly in plastic wrap and place it in the fridge for at least 1 hour. Chilling firms up the filling to make slicing easier and keeps the pinwheels intact.
4. Slice and Serve:
Once chilled, unwrap the roll and use a sharp knife to slice it into ½-inch thick pinwheels. Arrange them nicely on a serving platter. If you like, garnish with extra chopped cranberries or parsley for a pretty touch. Serve chilled and enjoy!
Can I Use Gluten-Free Tortillas for This Recipe?
Yes! Just choose soft, pliable gluten-free tortillas so they roll easily without cracking. If they’re a bit dry, warming them slightly before spreading the filling helps prevent breakage.
How Long Can I Store These Pinwheels?
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. They’re best eaten chilled and fresh but can be made a day ahead for convenience.
Can I Make These Pinwheels Ahead of Time?
Absolutely! Prepare the pinwheels, wrap, and refrigerate overnight. This actually helps the flavors meld together and makes slicing easier.
What Can I Substitute for Dried Cranberries?
You can swap dried cranberries for dried cherries, raisins, or chopped dried apricots for a different but delicious twist. Just chop them finely to keep the texture consistent.