I love a simple, show-stopping appetizer that gives sweet-tart cranberry flavor a little heat. These Cranberry Pepper Jelly Pinwheels are flaky, creamy, and bright — they disappear fast at parties. I’ve made them with puff pastry and crescent dough; both work, and I’ll share what I learned.
Why Make This Recipe
- Sweet cranberry meets spicy pepper jelly for an irresistible sweet-heat bite that’s memorable.
- Quick to assemble — about 10 minutes of hands-on prep and a short bake time.
- Versatile for holidays, cocktail parties, or an easy weeknight appetizer.
- Can be prepped ahead and baked just before serving, which simplifies entertaining.
- Personal insight: I love this recipe because the contrast of silky cream cheese and jammy pepper jelly on crisp pastry always feels festive yet effortless.
Recipe Overview
- Prep time: 10 minutes (plus 20–30 minutes chilling if using puff pastry)
- Cook time: 12–15 minutes at 400°F (200°C)
- Total time: 25–40 minutes (depending on chilling)
- Servings: About 24 pinwheels (one 9×9-inch puff pastry sheet)
- Difficulty: Easy
- Method: Assemble a thin layer of cream cheese and pepper jelly on rolled pastry, roll into a log, chill, slice, and bake until golden.
My Experience Making This Recipe
I tested this recipe multiple times with both frozen puff pastry and crescent roll dough to compare texture and ease. Puff pastry gives a flakier, more elegant result, while crescent dough is faster and still delicious. The key discovery: chilling the rolled log before slicing makes much cleaner, prettier pinwheels.
How to Make Cranberry Pepper Jelly Pinwheels
Start with one thawed sheet of puff pastry (about 9×9 inches) or one can of crescent roll dough. Beat 8 oz (225 g) softened cream cheese with 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth, then spread evenly over the rolled pastry. Dot 1/2 cup cranberry pepper jelly across the cream cheese, sprinkle 1/3 cup crumbled feta or 1/2 cup shredded sharp cheddar for savory contrast, then roll into a snug log. Wrap the log in plastic and chill 20–30 minutes, then slice into 1/2-inch rounds and bake at 400°F (200°C) on a parchment-lined sheet for 12–15 minutes until golden and puffed. If you enjoy other pepper jelly bites, check this pepper jelly cream cheese bites for another crowd-pleasing idea.
Expert Tips for Success
- Chill the log before slicing: a refrigerated or briefly frozen log slices cleanly and keeps pinwheels from flattening.
- Use a sharp, serrated knife or dental floss to slice: serrated knives saw less and preserve layers; dental floss gives perfect clean cuts.
- Don’t overload with jelly: about 1/2 cup spread thinly prevents soggy pastry or leaking during baking.
- Egg wash (1 beaten egg + 1 tsp water) brushed lightly gives a glossy, golden finish — use a silicone brush for even coating.
- Bake on a preheated sheet with parchment: the direct, even heat helps the bottoms crisp without burning.
How to Serve Cranberry Pepper Jelly Pinwheels
- Serve warm from the oven on a platter garnished with fresh thyme or chopped parsley for color.
- Pair with a simple charcuterie board—cured meats and mild cheeses complement the jammy sweetness.
- Offer toothpicks or small forks for easy party snacking and portion control.
- Use them as a festive appetizer for holiday brunches, game day, or cocktail parties.
Storage and Reheating Guide
- Refrigerate baked pinwheels in an airtight container for up to 3–4 days. Reheat on a baking sheet at 350°F (175°C) for 6–8 minutes until warm and crisp.
- To freeze unbaked: wrap the chilled log tightly in plastic and foil, freeze up to 1 month. Thaw in the fridge overnight, slice, then bake as directed.
- To freeze baked pinwheels: cool completely, place in a single layer on a tray to flash-freeze, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 350°F (175°C) for 10–12 minutes.
- Use airtight containers or heavy-duty freezer bags to prevent freezer burn and flavor transfer.
Recipe Variations
- Gluten-free: Use a store-bought gluten-free puff pastry or slice and roll the filling into gluten-free tortillas; adjust bake time for thinner dough.
- Dairy-free: Substitute full-fat vegan cream cheese and a dairy-free shredded cheese or omit cheese entirely for a creamy-jam bite.
- Feta variation: Replace shredded cheddar with 1/3 cup crumbled feta for tang and salt — great with cranberries.
- Spicy boost: Mix 1–2 teaspoons finely chopped pickled jalapeño into the cream cheese or use a hotter pepper jelly for more heat.
Nutritional Highlights
- These pinwheels are rich in flavor and moderate in calories; a typical serving (2–3 pinwheels) is best for portion control.
- They provide calcium from cheese and some vitamin C if you add fresh cranberries or herbs.
- Allergen info: contains dairy and gluten unless adapted; egg if you use an egg wash. Label accordingly for guests with allergies.
Troubleshooting Common Issues
- Soggy bottoms: Bake on a preheated sheet and avoid over-spreading wet jelly; use a thin layer of filling and a hot oven at 400°F (200°C).
- Pinwheels fall apart: Chill the rolled log thoroughly before slicing and press seams gently when rolling to seal.
- Filling leaks during baking: Use less jelly and ensure your pastry seams face down; patch any tears with extra dough.
Frequently Asked Questions
Q: Can I make these ahead and bake later?
A: Yes — assemble the log, wrap tightly, and chill for up to 24 hours or freeze for up to 1 month. Slice and bake directly from chilled or thawed state. Chilling improves sliceability and presentation.
Q: Which pastry gives the best texture — puff pastry or crescent dough?
A: Puff pastry gives a flakier, more refined texture; crescent dough is quicker and yields a softer, breadier bite. Choose puff pastry for holidays and crescents for quick casual snacks.
Q: Can I use plain cranberry sauce instead of pepper jelly?
A: Plain cranberry sauce is sweeter and wetter; if you use it, reduce the quantity and scoop away excess liquid. Pepper jelly gives a balanced sweet-heat and sets better while baking.
Q: How do I keep pinwheels warm for serving at a party?
A: Keep them in a low oven (200–225°F / 95–110°C) on a baking sheet lined with parchment for up to 30–40 minutes. Cover loosely with foil to prevent over-browning.
Conclusion
For more inspiration and similar recipes, try these tested ideas: Pepper Jelly Cream Cheese Pinwheels – Life Currents, Jalapeno Cranberry Pinwheels – Cooks Well With Others, Cranberry Feta Pinwheels, Cranberry and Feta Pinwheels | The Girl Who Ate Everything, and Hot Pepper Cranberry Spirals – Stonewall Kitchen. These links offer flavor variations and techniques that pair well with the Cranberry Pepper Jelly Pinwheels recipe above.
Cranberry Pepper Jelly Pinwheels
- Total Time: 25 minutes
- Yield: 24 pinwheels 1x
- Diet: Vegetarian
Description
Flaky and creamy pinwheels with a sweet-tart cranberry flavor and a hint of heat, perfect for parties.
Ingredients
- 1 sheet puff pastry or 1 can crescent roll dough
- 8 oz (225 g) cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cranberry pepper jelly
- 1/3 cup crumbled feta or 1/2 cup shredded sharp cheddar
Instructions
- Preheat the oven to 400°F (200°C).
- Beat the cream cheese with salt and black pepper until smooth.
- Spread the cream cheese evenly over the rolled pastry.
- Dot the cranberry pepper jelly across the cream cheese.
- Sprinkle with crumbled feta or shredded cheddar.
- Roll into a snug log, wrap in plastic, and chill for 20-30 minutes.
- Slice the log into 1/2-inch rounds.
- Bake on a parchment-lined sheet for 12-15 minutes until golden.
Notes
Chilling the rolled log before slicing ensures cleaner cuts; avoid overloading with jelly to prevent soggy pastry.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2-3 pinwheels
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg