Cranberry Feta Pinwheels
Cranberry Feta Pinwheels make an impressive holiday appetizer. They are creamy, tangy, festive and pack an incredible flavor! This recipe is perfect if you need an easy appetizer that will wow the crowd, and is great as a no-bake or a warmed up option!
I put these cranberry feta pinwheels in the same category as my goat cheese appetizer, brie puff pastry or even my Christmas Trifle. Each of these recipes look fancy but they are incredibly easy to put together!
They’re creamy, tangy, sweet, festive and perfect for holiday gatherings, potlucks, or anytime you need a quick crowd-pleaser. The combination of honey butter cream cheese, bright orange zest, salty feta, and chewy cranberries creates an irresistible bite in every swirl.
These pinwheels are make-ahead friendly, endlessly customizable, and guaranteed to disappear fast.
Why Make This Recipe
- No-Cook Appetizer: Everything comes together in one bowl with no oven, no stovetop, no fuss. Just mix, spread, roll, chill, and slice.
- Impressive Display: These Cranberry feta tortilla pinwheels are visually impressive with very little effort. Each ingredient adds a pop of color that will look great on your holiday table! Especially if you use spinach tortillas for a pop of green!
- Sweet, Salty, Tangy: The combo of flavor you get in these pinwheels almost sounds weird until you try it! Each ingredient contributes something unique, giving these pinwheels a flavor combo that feels both seasonal and sophisticated. You can add “crispy” to the list if you end up baking them for some diversity in texture!
My Party Trick: I like to serve these on a darker platter or plate as it really makes the color pop. Make sure to have some toothpicks nearby to make them a finger-food-friendly party food without much mess!
Key Ingredients for Cranberry Feta Pinwheels
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Honey butter cream cheese: I was able to find some that did not have pecans in it, but if all you can find is “honey pecan”, that will work just fine. You can also use regular cream cheese and add in some honey to taste.
- Orange zest: The zest is where all the flavor is and you need that orange flavor to balance out the tangy cranberries. Use the zest instead of juice to get the flavor without the cream cheese getting watery.
- Dried cranberries: Dried cranberries work best for this recipe because they become more sweet as they dry out. You could also use fresh cranberries that have been run through a food processor with some sugar. I would recommend chopping extra fine and straining out any excess liquid so as to keep your rolls from getting watery.
- Crumbled feta cheese: Feta adds delicious tang to the dish. You can also use goat cheese for an even tangier option, or cotija cheese for a similar taste of feta that will crumble into a finer texture.
- Green onions: Be sure and use only the green parts for the best flavor. Add the white parts if you want a stronger onion flavor.
- Chopped pecans: Pecans give the pinwheels a subtle nuttiness. You can substitute walnuts for a bolder texture. You can also omit nuts if you prefer, but I think something crunchy is a vital addition from a texture perspective in this recipe.
- Flour tortillas: You can use spinach wraps for an extra pop of green color. You can also use your tortillas to make these Buffalo Chicken Pinwheels.
How to Make Cranberry Feta Pinwheels
Step One: Stir together the softened cream cheese and orange zest until smooth and creamy.
Step Two: Fold in the rest of the ingredients. Mix just until combined.
Step Three: Spread about ⅔ cup of the filling evenly over each tortilla all the way to the edge.
Step Four: Roll up tightly into logs.
Step Five: Wrap each roll in plastic wrap and refrigerate for 20-30 minutes. This helps them slice neatly. Slice and enjoy!
Expert Tips
- If you are not a fan of pecans you can substitute walnuts, pistachios, almonds, pumpkin seeds or leave the nuts out completely.
- For a beautiful finishing touch, sprinkle some extra orange zest on top before serving.
- To create even more texture variation, you can heat up the pinwheels. To do so, place the pinwheels on an ungreased cookie sheet and bake at 375 for 15-20 minutes, until warm and a little toasty on the outside.
- To get perfectly even layers (and avoid lumpy slices), use a small offset spatula or the back of a large spoon to spread the filling all the way to the edges. This ensures every pinwheel has a full swirl and prevents empty tortilla ends.
- Refrigerating the rolled tortillas for at least 20 minutes firms everything up and gives you cleaner, prettier cuts.
- Try adding rosemary for some savory notes!
Recipe FAQs
This is an excellent make-ahead appetizer. You can assemble them and roll the tortillas up, wrap them in plastic wrap and refrigerate until you are ready to serve. I recommend cutting just before serving to keep them from drying out.
Flour tortillas hold their shape best, but you can use spinach or sun-dried tomato tortillas for extra color. Corn tortillas are not recommended because they crack when rolled and would change the flavor of the dish.
Store any leftover cranberry feta pinwheels in an airtight container in the refrigerator. They should stay good for at least two days but the longer they sit, the more soggy the tortillas will become so they are best enjoyed quickly! If you are eating a few days later, it is recommended to heat them up for the best texture.
Did you enjoy this recipe for cranberry feta pinwheels? If so, check out these other recipes I’ve chosen just for you:
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Cranberry Feta Pinwheels
Ingredients
- 2 7.5 oz containers honey butter cream cheese, softened
- 1 tsp orange zest
- 1 cup dried cranberries, chopped
- 1 cup crumbled feta cheese
- 6 green onions, finely chopped, greens only
- ½ cup finely chopped pecans
- 4 10-inch flour tortillas
Instructions
- In a medium bowl, stir together the 2 7.5 oz containers honey butter cream cheese and 1 tsp orange zest until smooth and creamy.
- Fold in the 1 cup dried cranberries, 1 cup crumbled feta cheese, 6 green onions, and ½ cup finely chopped pecans Mix just until combined.
- Spread about ⅔ cup of the filling evenly over each tortilla all the way to the edge. Roll up tightly into logs.
- Wrap each roll in plastic wrap and refrigerate for 20-30 minutes. This helps them slice neatly.
- Slice into 1-inch pieces and arrange on a platter. Enjoy!
- Optional: Place the pinwheels on an ungreased cookie sheet and bake at 375 for 15-20 minutes, until warm and a little toasty. So good!! Make sure they are fully refrigerated before baking or your cream cheese might leak out while baking.
Video
Notes
- Honey butter cream cheese: I was able to find some that did not have pecans in it, but if all you can find is “honey pecan”, that will work just fine. You can also use regular cream cheese and add in some honey to taste.
- Orange zest: Use the zest instead of juice to get the flavor without the cream cheese getting watery.
- Dried cranberries: You could also use fresh cranberries that have been run through a food processor with some sugar.
- Crumbled feta cheese: You can also use goat cheese for an even tangier option, or cotija cheese for a similar taste of feta that will crumble into a finer texture.
- Chopped pecans: You can substitute walnuts for a bolder texture. You can also omit nuts if you prefer, but I think something crunchy is a vital addition from a texture perspective in this recipe.
- Flour tortillas: You can use spinach wraps for an extra pop of green color.
- If you are not a fan of pecans you can substitute walnuts, pistachios, almonds, pumpkin seeds or leave the nuts out completely.
- For a beautiful finishing touch, sprinkle some extra orange zest on top before serving.
- To create even more texture variation, you can heat up the pinwheels. To do so, place the pinwheels on an ungreased cookie sheet and bake at 375 for 15-20 minutes, until warm and a little toasty on the outside.
- To get perfectly even layers (and avoid lumpy slices), use a small offset spatula or the back of a large spoon to spread the filling all the way to the edges. This ensures every pinwheel has a full swirl and prevents empty tortilla ends.
- Refrigerating the rolled tortillas for at least 20 minutes firms everything up and gives you cleaner, prettier cuts.
- Try adding rosemary for some savory notes!
