Cranberry Feta Pinwheels With Pomegranate Drizzle

Looking for an appetizer that’s both visually stunning and incredibly delicious? These Cranberry Feta Pinwheels with Pomegranate Drizzle are the answer! Flaky puff pastry is filled with a tangy, sweet, and savory mixture of cream cheese, feta, cranberries, and pistachios, then drizzled with a gorgeous pomegranate glaze. They’re perfect for holiday gatherings, parties, or even a sophisticated snack. The combination of salty feta, sweet cranberries, and the vibrant pomegranate creates a flavor explosion in every bite. Plus, they’re surprisingly easy to make – let’s get started!

Ingredients You’ll Need

• 1 sheet (275g) puff pastry: We recommend using an all-butter puff pastry for the best flavor and flakiness. Ensure it’s cold but pliable enough to work with. Look for a standard 1 x 12-inch sheet, readily available in the freezer section of most grocery stores.
• 100g (3.5oz) cream cheese, softened: Full-fat cream cheese is ideal for a rich and creamy filling. Make sure it’s properly softened to room temperature for easy mixing and a smooth consistency.
• 50g (1.75oz) feta cheese, crumbled (halal-certified): Opt for a good quality feta, preferably made from sheep’s milk for a more authentic flavor. Halal-certified feta ensures it meets specific dietary requirements. The saltiness of the feta balances the sweetness of the cranberries beautifully.
• 60g (2oz) dried cranberries, coarsely chopped: Choose plump, chewy dried cranberries. Coarsely chopping them ensures they distribute evenly throughout the filling and provide a pleasant texture.
• 30g (1oz) pistachios, toasted and finely chopped: Toasting the pistachios enhances their nutty flavor. Finely chopping them allows them to blend seamlessly into the filling while still providing a delightful crunch.
• 2 Tbsp (30ml) honey: A good quality honey adds a touch of natural sweetness and helps bind the filling ingredients together.
• 1 tsp (5ml) orange zest: Freshly grated orange zest brightens the flavors and adds a subtle citrus aroma.
• 2 Tbsp (30ml) pomegranate molasses: This is the star of the drizzle! Pomegranate molasses is a thick, tangy-sweet syrup made from pomegranate juice. It adds a unique and vibrant flavor to the pinwheels.
• 1 Tbsp (15ml) olive oil, plus extra for brushing: Use a good quality extra virgin olive oil for brushing the pastry, which helps it crisp up and turn golden brown.
• 1 large egg, beaten (egg wash): The egg wash gives the pinwheels a beautiful golden sheen and helps the toppings adhere.
• Salt and freshly ground black pepper to taste: Seasoning is key! A pinch of salt and pepper enhances all the other flavors.
• Fresh mint leaves for garnish: Fresh mint adds a pop of color and a refreshing aroma.

Optional Substitutions

Don’t have an ingredient on hand? Here are a few simple substitutions you can make:

• Feta Cheese: If you don’t have feta, you can substitute with goat cheese or a mild ricotta salata.
• Pistachios: Walnuts or pecans make excellent substitutes for pistachios.
• Pomegranate Molasses: In a pinch, you can use a mixture of honey and a squeeze of lemon juice, though the flavor won’t be quite as complex.

Let’s Bake: A Step-by-Step Guide to Cranberry Feta Pinwheels

1. Preheat and Prep: Begin by preheating your oven to 200°C (400°F). This ensures the puff pastry rises beautifully and achieves that desirable golden-brown color. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Craft the Creamy Filling: In a medium bowl, combine the softened cream cheese, crumbled feta, honey, orange zest, salt, and pepper. Beat with a mixer (or a sturdy spoon!) until the mixture is incredibly smooth and well combined. Softened cream cheese is key here – it blends much easier and avoids lumps.
3. Add Texture and Flavor: Gently fold in the coarsely chopped dried cranberries and the finely chopped toasted pistachios into the cheese mixture. Distribute them evenly throughout. The cranberries provide a delightful tartness, while the pistachios add a satisfying crunch.
4. Pastry Prep and Filling Spread: Unfold the puff pastry sheet onto a lightly floured surface. If necessary, gently roll it out to a 30×30 cm (12×12 in) square. This ensures even thickness. Spread the cheese-cranberry mixture evenly over the pastry, leaving a 1 cm (about ½ inch) border around the edges. This border will help seal the roll.
5. Roll, Cut, and Arrange: Starting from one of the short sides, carefully roll the pastry tightly into a log. Think of it like rolling a jelly roll! Using a sharp knife, cut the log into 12 equal pinwheels, each about 2.5 cm (1 inch) thick. Arrange the pinwheels on the prepared baking sheet, leaving a little space between each one.
6. Egg Wash and Olive Oil Drizzle: Brush each pinwheel generously with the beaten egg (egg wash). This gives them a beautiful golden sheen. Then, lightly drizzle each pinwheel with olive oil. This adds a subtle richness and helps with browning.
7. Bake to Golden Perfection: Bake in the preheated oven for 15-18 minutes, or until the pastry is puffed up and a gorgeous golden brown. Keep a close eye on them during the last few minutes to prevent burning.
8. Pomegranate Drizzle Prep: While the pinwheels are baking, gently warm the pomegranate molasses in a small saucepan over low heat for about 2 minutes. This thins it out, making it easier to drizzle. Don’t boil it!
9. Finishing Touches: Once the pinwheels are out of the oven, let them rest for 5 minutes. Then, drizzle each pinwheel with the warm pomegranate molasses in a thin, glossy line. Sprinkle with the remaining toasted pistachio pieces and garnish with a fresh mint leaf.

Tips for the Flakiest Puff Pastry

Puff pastry relies on layers of butter to create its signature flaky texture. To maximize flakiness:

• Keep it Cold: Work with cold puff pastry. If it gets too warm, the butter will melt and the layers will disappear.
• Gentle Handling: Avoid overworking the pastry. The less you handle it, the better.
• Don’t Skip the Chill: If you’re making the pinwheels ahead of time, chill them in the refrigerator for 15-20 minutes before baking.

The Magic of Pomegranate Molasses

Pomegranate molasses isn’t just a pretty drizzle; it’s a flavor powerhouse! Made from concentrated pomegranate juice, it offers a unique sweet-tart flavor that complements the cranberries and feta beautifully. It adds a depth of flavor that elevates these pinwheels from good to extraordinary. You can find it at Middle Eastern grocery stores or online.

Why Cranberry and Feta are a Match Made in Heaven

The combination of sweet cranberries and salty feta is a classic for a reason. The tartness of the cranberries cuts through the richness of the feta, creating a balanced and addictive flavor profile. This pairing works exceptionally well in these pinwheels, offering a delightful contrast in every bite.

Storing and Reheating Leftovers

These Cranberry Feta Pinwheels are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 175°C (350°F) for 5-7 minutes, or until warmed through. They can also be enjoyed cold.

Frequently Asked Questions

Can I use pre-made orange zest?

Yes, you can use pre-made orange zest, but fresh zest will provide the most vibrant flavor.

Can I substitute the pistachios?

Walnuts or pecans would also work well in place of pistachios.

Can I make these pinwheels ahead of time?

Yes, you can assemble the pinwheels and keep them refrigerated (unbaked) for up to 24 hours. Add the egg wash and bake just before serving.

Pin it for Later!

These Cranberry Feta Pinwheels with Pomegranate Drizzle are the perfect appetizer or snack for any occasion. Don’t forget to save this recipe to your Pinterest board for easy access later! [Pinterest Save Button/Link]

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