Cranberry and Feta Cream Cheese Pinwheels
Cranberry Feta Pinwheels
Sweet and savory pinwheels with tart cranberries, tangy feta, and creamy cheese. Perfect for entertaining or holiday gatherings.
Nutrition (per serving)
These Cranberry and Feta Cream Cheese Pinwheels are an absolute showstopper for any gathering. The combination of sweet-tart cranberries, creamy feta cheese, and smooth cream cheese wrapped in soft flour tortillas creates a flavor profile that's both sophisticated and irresistibly delicious. They're surprisingly easy to make, yet they look like you've spent hours in the kitchen—the kind of appetizer that gets people asking for your recipe.
What I love most about these pinwheels is their versatility. Serve them cold straight from the fridge, or give them a gentle warm-up for a softer texture. They're perfect for holiday parties, afternoon gatherings, or even packed into lunch boxes. Make them ahead of time, refrigerate overnight, and simply slice when you're ready to serve. They're reliable, elegant, and genuinely impressive without demanding too much from you in the kitchen.
Ingredients
- Cream cheese:8 oz
- Feta cheese, crumbled:1 cup
- Dried cranberries, chopped:½ cup
- Walnuts, finely chopped:¼ cup
- Fresh rosemary, minced:1 tbsp
- Honey:2 tbsp
- Black pepper:¼ tsp
- Flour tortillas, 10-inch:4 pieces
Instructions
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Let cream cheese sit at room temperature for 10 minutes to soften.
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In a medium bowl, combine softened cream cheese, crumbled feta cheese, chopped cranberries, walnuts, minced rosemary, honey, and black pepper. Mix until well combined.
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Lay a flour tortilla on a clean work surface. Spread the cream cheese mixture evenly over the tortilla, leaving about half an inch from the edges.
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Roll the tortilla tightly from one end to the other, creating a log shape. Wrap the log in plastic wrap and refrigerate for at least 30 minutes.
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Repeat steps 3-4 with the remaining tortillas and filling.
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Remove the plastic wrap and trim about half an inch from each end of the rolls using a sharp knife.
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Slice each roll into 6 equal pieces, wiping your knife clean between cuts for neat edges.
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Arrange the pinwheels on a platter and serve chilled or at room temperature.
Tips & Notes
- Make these up to 24 hours in advance and keep them covered in the refrigerator—they actually taste better the next day as flavors meld together.
- For a prettier presentation, arrange the pinwheels standing upright on their spiral side so the cranberries and feta are visible.
- If the tortillas crack while rolling, microwave them for 10-15 seconds to make them more pliable.
- You can substitute dried cherries or blueberries for the cranberries if you prefer.
- For a warm appetizer, wrap the sliced pinwheels loosely in foil and warm in a 300°F oven for 10 minutes.
