Puff Pastry: Store-bought works great — just make sure it’s fully thawed before rolling.
Cranberries: Dried cranberries add sweetness and chewiness; you can substitute chopped dried cherries if preferred.
Pecans: Lightly toasting them enhances the flavor and crunch.
Instructions
Preheat Oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
Make the Filling: In a bowl, mix cream cheese, chopped cranberries, pecans, honey, and cinnamon until well combined.
Prepare the Pastry: Roll out the puff pastry sheet on a lightly floured surface. Spread the cream cheese mixture evenly over the pastry, leaving a ½-inch border along one edge.
Roll & Slice: Starting from the opposite edge, tightly roll up the pastry into a log. Slice into ½-inch rounds and place them cut-side up on the prepared baking sheet.
Brush & Bake: Brush the tops lightly with beaten egg for a golden finish. Bake for 12–15 minutes, or until puffed and golden brown.
Cool & Serve: Let cool for a few minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts (per pinwheel)
Calories: 120
Protein: 2g
Fat: 8g
Carbohydrates: 10g
Tips and Variations
Savory Version: Add a sprinkle of goat cheese or brie for an elegant twist.
Festive Touch: Drizzle with honey or a dusting of powdered sugar before serving.
Make Ahead: Assemble and refrigerate for up to 24 hours before baking.
Air Fryer Option: Air fry at 375°F for 8–10 minutes until golden.
Keto Version: Use low-carb fathead dough and sugar-free cranberries.
