Cranberry Feta Pinwheels

This cranberry feta pinwheel recipe has been my go-to party appetizer for years. The vibrant red cranberries contrasting with creamy cheese creates a festive presentation that looks far more complicated than it actually is. Just a few minutes of prep work rewards you with an elegant appetizer that disappears within minutes at any gathering.

I first made these pinwheels for a holiday gathering when I needed something quick that would still impress. They were such a hit that they've become my signature contribution to every celebration since. Even my pickiest friends request them by name.

• Cream cheese: Provides the creamy base for your filling. Let it soften completely at room temperature for easier mixing and smoother spreading.
• Feta cheese: Adds a tangy saltiness that balances the sweet cranberries perfectly. Choose a block and crumble it yourself for the best texture.
• Fresh chives: Bring a mild onion flavor and lovely green color. Snip them with scissors rather than chopping for the best results.
• Dried cranberries: Provide sweetness and festive color. Look for ones without added sugar if possible for a cleaner flavor.
• Large flour tortillas: Create the perfect canvas for your filling. The 10 inch size works best but you can use smaller ones for bite sized portions.

Step-by-Step Instructions

Beat Cream Cheese:

Start with completely softened cream cheese at room temperature for at least an hour. Beat it with an electric mixer or strong arm power until completely smooth with no lumps. This creates the perfect spreadable base that will hold everything together.

Mix Filling:

Add the crumbled feta cheese to the whipped cream cheese and mix thoroughly. The distinct textures should still be visible but well incorporated. Fold in the chopped chives and dried cranberries with a rubber spatula using a gentle touch to maintain the integrity of the berries.

Spread Mixture:

Lay each tortilla flat on your work surface. Divide the filling evenly between the tortillas and spread it in a thin even layer reaching all the way to the edges. An offset spatula works wonderfully for this task but the back of a spoon works well too.

Roll And Chill:

Starting from one edge roll each tortilla tightly forming a compact log. The tighter your roll the better your pinwheels will hold together when sliced. Wrap each log individually in plastic wrap twisting the ends to secure. Refrigerate for at least one hour or overnight to allow the filling to set and flavors to meld.

Slice And Serve:

Remove from refrigerator and unwrap one log at a time. Use a very sharp knife to slice each log into half inch rounds for the perfect proportion of tortilla to filling. Arrange on a serving platter with cut sides up showing off the beautiful spiral pattern.

The dried cranberries are truly what make this recipe special in my book. I discovered their magic in these pinwheels when experimenting with holiday appetizers years ago. Now my family associates their sweet tangy pop with celebration meals and they become disappointed if these pinwheels don't make an appearance.

Storage Tips

These pinwheels keep beautifully in the refrigerator for up to three days when stored properly. Keep them in an airtight container with parchment paper between layers to prevent sticking. For the freshest presentation slice only what you plan to serve immediately and keep the remaining logs whole until needed.

I recommend against freezing these pinwheels as the texture of both the tortillas and the cream cheese filling can become compromised during thawing. The good news is that they come together so quickly that making a fresh batch is always an option.

Easy Variations

The basic formula for these pinwheels offers endless possibilities for customization. Swap the cranberries for other dried fruits like cherries apricots or blueberries. Try different herbs such as dill parsley or basil in place of chives. Consider adding chopped nuts for crunch or a drizzle of honey for additional sweetness.

For a more savory version replace the cranberries with roasted red peppers olives or sun dried tomatoes. You can also experiment with different cheeses like goat cheese blue cheese or smoked gouda for varied flavor profiles. Colored tortillas add another layer of visual appeal especially for holiday gatherings.

Serving Suggestions

These pinwheels shine as part of a larger appetizer spread. They pair wonderfully with fresh vegetables simple dips and other finger foods. For a more substantial offering include them alongside charcuterie cheese or a hearty soup.

I like to arrange them in concentric circles on a round platter garnished with additional fresh herbs or a small bowl of extra cranberries in the center. For individual servings place two pinwheels on small plates with a sprig of rosemary for an elegant presentation at seated gatherings.

Frequently Asked Questions

→ Can I prep them earlier?

Sure! Make them the night before. Wrap tightly in plastic. Cut them just before serving. Keep them chilled until it’s time to eat. Stack with parchment between layers.

→ What if I don’t have feta cheese?

Use creamy goat cheese—it works great! You can mix any cheeses you like. A soft base like cream cheese is ideal, and finely grated hard cheese can add flavor. Just make sure everything spreads easily.

→ How about dietary adjustments?

Rice wraps can work nicely. Check the packaging to make sure they fit your needs. Some cheeses might not contain milk, so shop carefully. Plain ingredients are usually safer for everyone.

→ Why do mine come undone?

Roll them as tightly as possible. Wrap them well in plastic wrap. Let them chill for at least an hour before slicing. Use a really sharp knife, and don’t skip the cooling step.

→ Can I use fresh cranberries?

Dried ones are better since fresh ones are too juicy and can cause a mess. If you want fresh, chop them very small, add them at the end, and make sure they’re dry before mixing in.

→ How do I travel with these?

Keep them cool in a box or cooler. Separate the layers with parchment or wax paper. It’s best to cut them once you’ve arrived, and carry extra filling and wraps just in case.

→ Is there a faster way to make them?

Grab pre-chopped ingredients from the store. Mix up the filling quickly, then roll while the tortillas are still soft. Stick them in the freezer for 20 minutes, slice, and they’re ready to serve!

→ What if I need a lot for a big party?

Doubling or even tripling the quantities is simple! Make them in small batches, keeping everything cold as you go. Have extra wraps ready, and watch how much filling you use to avoid overflowing.

→ How can I give them more flavor?

Feel free to add some chopped herbs or a dash of hot sauce. Mix in nuts for some crunch or even a touch of honey for sweetness. Garlic also adds a nice kick.

→ Why are they getting too soft?

Keep them cool right up until serving. Don’t let them sit out for too long. Cut them just before they’re eaten, and consider placing them on a chilled plate or over ice.

→ Why do they look messy when I cut them?

A very sharp knife is the key! Wipe the blade clean after each slice. Don’t saw back and forth—press down firmly instead. Give them extra chill time if needed, and trim away the ragged edges first.

→ Why do my wraps keep cracking?

Warm them briefly before using—just enough to make them pliable. Don’t wrap them too tight, and use fresher wraps if possible. Keep the wraps covered until you’re ready, or try doubling them for extra sturdiness.

Conclusion

These are a hit! Try baking small cheese pastries next. Or serve melted cheese dips. Both are fantastic for guests.