Cranberry Pepper Jelly Pinwheels are a bright, sweet-and-spicy party bite that always disappears fast. I first made them for a holiday potluck and loved how the glossy pepper jelly pairs with tangy cream cheese and flaky pastry. This recipe is easy to pull together and scales well when you need a crowd-pleasing appetizer.
Why Make This Recipe
- Bold flavor contrast: sweet-tart cranberry plus hot pepper jelly balances creamy cheese for a memorable bite.
- Fast to prepare: about 10–15 minutes active work if you use ready-made puff pastry or tortillas.
- Great for entertaining: they look elegant on a platter but require minimal finishing work.
- Make-ahead friendly: you can assemble and chill, then bake or slice later.
- Personal insight: I love these because the pepper jelly shines differently each time—using a milder jelly for kids or a jalapeño jelly for adults changes the whole mood. I also recommend checking this pepper-jelly appetizer idea for inspiration: pepper jelly cream cheese bites.
Recipe Overview
- Prep time: 15 minutes (plus chilling, 20–30 minutes optional)
- Cook time: 12–15 minutes
- Total time: 30–45 minutes
- Servings: about 24 pinwheels (using one 9×12-inch puff pastry sheet)
- Difficulty: Easy
- Method: Spread softened cream cheese, top with cranberry pepper jelly, roll, chill briefly, then slice and bake until golden.
My Experience Making This Recipe
I tested this version multiple times using puff pastry and flour tortillas to compare textures. Puff pastry gives a flaky, buttery shell while tortillas produce a softer, more portable pinwheel—both work well depending on the occasion. Chilling the roll for at least 20 minutes made slicing much cleaner and reduced filling squeeze-out.
How to Make Cranberry Pepper Jelly Pinwheels
Start by softening 8 ounces of full-fat cream cheese to room temperature and stirring in a pinch of salt and 1–2 teaspoons lemon zest to brighten flavor. Spread the cream cheese evenly over a thawed 9×12-inch puff pastry sheet (or large flour tortilla), leaving a 1/2-inch border; spoon 1/2 cup cranberry pepper jelly in an even layer on top. Roll tightly from the long side into a log, wrap in plastic, and chill 20–30 minutes to firm up. Using a sharp knife, slice into 1/2-inch pinwheels, place on a parchment-lined sheet, and bake at 375°F (190°C) for 12–15 minutes until golden and bubbly. Cool slightly before serving.
Expert Tips for Success
- Chill before slicing: refrigerate the rolled log 20–30 minutes to prevent squashed, uneven slices.
- Use room-temperature cream cheese: it spreads smoothly and blends with the jelly without tearing the pastry.
- Sharp knife and single smooth cut: wipe your knife clean between slices to keep edges neat.
- Egg wash for shine: brush pinwheels with a light egg wash (1 egg beaten with 1 tbsp water) for a glossy, golden finish.
- Equipment: use a rimmed baking sheet and parchment paper to prevent sticking and catch any drips.
How to Serve Cranberry Pepper Jelly Pinwheels
- Serve warm on a large platter garnished with fresh thyme or chopped green onion for color.
- Offer dipping options like sour cream mixed with chives or a light honey mustard.
- They work well on holiday appetizer boards alongside olives, nuts, and sliced cheeses.
- For a buffet, keep a slow oven at 200°F (95°C) to hold them warm without drying.
Storage and Reheating Guide
Store cooled pinwheels in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unbaked slices on a tray for 1 hour, then transfer to a freezer bag for up to 2 months; bake from frozen at 375°F (190°C) adding 4–6 minutes. Reheat baked pinwheels in a 325°F (160°C) oven for 6–8 minutes to crisp without overcooking; avoid microwaving or they’ll get soggy.
Recipe Variations
- Gluten-free: use gluten-free puff pastry or gluten-free tortillas and follow the same method.
- Dairy-free: swap cream cheese for a firm dairy-free spreadable cheese — chill a bit longer before rolling.
- Feta twist: replace cream cheese with 6–8 oz whipped feta mixed with 2 tbsp honey for a tangy-salty version.
- Extra heat: stir 1–2 tbsp of finely chopped pickled jalapeños into the jelly or use a jalapeño-cranberry jelly for more kick.
Nutritional Highlights
- Provides a source of calcium and protein from the cream cheese component.
- Portioned small, they’re a moderate-calorie appetizer—aim for 2–3 pinwheels per person as a guideline.
- Allergen note: contains dairy and gluten unless adapted; check labels if using pre-made puff pastry for hidden allergens.
Troubleshooting Common Issues
- Filling leaks during baking: ensure you chill the roll well and leave a 1/2-inch border when spreading to prevent spills.
- Pastry not puffing: don’t overwork or roll the puff pastry too thin; keep it cold and bake on a preheated sheet.
- Soggy bottoms: use a preheated baking sheet or place pinwheels on a wire rack for the final 2 minutes of baking to crisp.
Frequently Asked Questions
Q1: Can I assemble these ahead and bake later?
A1: Yes—assemble, wrap tightly, and refrigerate for up to 24 hours before slicing and baking. For longer holding, slice and freeze unbaked pinwheels, then bake from frozen.
Q2: Can I use crescent roll dough instead of puff pastry?
A2: Yes; crescent dough will be softer and slightly sweeter. Reduce baking time by a couple of minutes and watch for browning.
Q3: How do I prevent the jelly from making the pastry soggy?
A3: Keep the jelly layer thin and evenly spread, and make sure the cream cheese layer acts as a moisture barrier. Chilling before baking also helps maintain structure.
Q4: What size should I slice the pinwheels?
A4: Slice about 1/2-inch thick for bite-sized pieces. Thicker slices need more bake time and may be harder to keep intact.
Conclusion
For more ideas and similar recipes, see these helpful resources: 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.
Print
Cranberry Pepper Jelly Pinwheels
- Total Time: 30 minutes
- Yield: 24 pinwheels 1x
- Diet: Vegetarian
Description
A bright, sweet-and-spicy party bite featuring glossy pepper jelly paired with tangy cream cheese and flaky pastry.
Ingredients
- 8 ounces full-fat cream cheese
- 1/2 cup cranberry pepper jelly
- 1 9×12-inch sheet of puff pastry or large flour tortilla
- A pinch of salt
- 1–2 teaspoons lemon zest
- 1 egg (for egg wash, optional)
- 1 tablespoon water (for egg wash, optional)
Instructions
- Soften cream cheese to room temperature and stir in salt and lemon zest.
- Spread cream cheese evenly over puff pastry or tortilla, leaving a 1/2-inch border.
- Spoon cranberry pepper jelly on top in an even layer.
- Roll tightly from the long side into a log and wrap in plastic.
- Chill for 20–30 minutes to firm up the roll.
- Preheat oven to 375°F (190°C).
- Slice the chilled log into 1/2-inch pinwheels.
- Place pinwheels on a parchment-lined baking sheet.
- Bake for 12–15 minutes until golden and bubbly.
- Cool slightly before serving.
Notes
Chill the roll for clean slicing and use a sharp knife for neat cuts. Serve warm and consider using an egg wash for a glossy finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2–3 pinwheels
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg