Tasty Christmas Cranberry Feta Pinwheels Recipe

Ingredients

• 15 g (¼ cup)chopped green onions
• 90 g (¾ cup)sweetened dried cranberries, softened in warm water for 5 minutes
• about 110 g (¾ cup)crumbled feta cheese
• 227 g (1 package; 8 oz), softenedcream cheese, preferably Philadelphia
• 2 large (25 cm/10-inch)flour tortillas

Instructions

1. 1

   Soften cranberries

   Soak the sweetened dried cranberries in warm water for about 5 minutes. Drain them before adding them to the filling.

2. 2

   Mix the filling

   In a medium bowl, combine the softened cream cheese, crumbled feta, chopped green onions and drained cranberries. Mix until evenly blended and creamy.

3. 3

   Spread the filling

   Lay one tortilla flat on a clean surface. Spread half the filling evenly over it, right to the edges.

4. 4

   Roll the tortillas

   Starting at one edge, roll the tortilla tightly into a log. Repeat with the second tortilla and the remaining filling.

5. 5

   Chill and slice

   Wrap each log in cling film and refrigerate for at least 30 minutes to firm up. Remove the wrapping and cut each log into 1.25 cm (½-inch) thick pinwheels.

6. 6

   Arrange and serve

   Arrange the cranberry pinwheels on a serving platter and serve as an appetiser or snack.

What are cranberry feta pinwheels?

Pinwheels are filled tortillas rolled into logs and sliced into small, spiral-shaped bites. This style of party appetiser is popular in American home cooking, where tortillas make a simple wrapper for a range of fillings.

Here, sweetened dried cranberries bring a fruity tang to salty feta and mild cream cheese. Chilling the rolls helps them hold their shape for neat slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 74 calories, 3g protein, 8g carbs, 4g fat.

The tortillas and dried cranberries contribute most of the carbohydrates, while cream cheese and feta provide most of the fat; the cheeses also supply the main share of the protein. Serve a few pinwheels with fresh vegetables or a crisp salad to add a refreshing contrast to the rich filling.

The filling ingredients

Cream cheese: Softened cream cheese blends smoothly with the feta and makes the filling easy to spread. Let it soften before mixing so you can combine the ingredients evenly.

Cranberries and feta: The cranberries add sweetness and chew, while crumbled feta gives the filling a savoury, tangy edge. Soaking the cranberries briefly makes them easier to mix in.

Green onions: Chopped green onions contribute a fresh, mild savoury flavour throughout the filling.

Getting a smooth filling

Drain the cranberries after soaking so excess water does not loosen the cream cheese mixture. Mix until the ingredients are evenly distributed, without needing to mash the feta completely smooth.

Spread the filling right to the tortilla edges, as directed, to help each slice carry some of the mixture.

Rolling and chilling

Start rolling from one edge and keep the tortilla snug around the filling as you go. A tight roll helps the pinwheels stay together when sliced.

Wrap each log and chill for at least 30 minutes. This firming time is important: a soft roll can squash under the knife.

Slicing neatly

Cut the chilled logs into slices about 1.25 cm (½ inch) thick. Use a steady motion so the tortilla keeps its spiral rather than flattening.

The recipe makes 24 pinwheels. If the filling shifts while slicing, gently nudge it back into place before arranging the pieces on the platter.

Serving ideas

Serve the pinwheels as part of a festive appetiser spread, alongside fresh vegetables or other small bites. Their sweet-and-savoury filling also works well as a snack on its own.

Arrange them cut-side up on a platter so the cranberry and feta filling is visible.

Recipe notes & tips

• Soak the cranberries for the full 5 minutes to soften them before mixing.
• Drain the cranberries well so the filling stays firm.
• Use softened cream cheese to make mixing and spreading easier.
• Spread the filling evenly right to the tortilla edges.
• Wrap the logs securely before chilling so they keep their shape.
• Use a steady hand when cutting the chilled logs into 1.25 cm slices.

Variations

• Add herbs: Mix in finely chopped fresh parsley for a green, fresh note.
• Use pecans: Stir in finely chopped pecans for a little crunch.
• Try wholemeal tortillas: Use wholemeal flour tortillas in place of plain ones.
• Adjust the tang: Use a little less feta for a milder filling.
• Add black pepper: Grind a little pepper into the cheese mixture for extra savoury warmth.

Common mistakes to avoid

• Skipping the soak: The cranberries can be chewy; soften them in warm water for 5 minutes.
• Leaving excess water on the fruit: It can loosen the filling; drain the cranberries before mixing.
• Using cold cream cheese: It is harder to blend and spread; soften it first.
• Rolling loosely: The slices may fall apart; roll each tortilla tightly into a log.
• Slicing before chilling: The rolls may squash; refrigerate them for at least 30 minutes first.
• Cutting thick slices: They may be awkward to serve; aim for slices about 1.25 cm thick.

How to store

Keep the wrapped rolls or sliced pinwheels in an airtight container in the refrigerator and eat within 2 days. Serve chilled; these pinwheels do not need reheating.

Frequently asked questions