This easy recipe for Puff Pastry Cranberry Pistachio Goat Cheese Pinwheels features buttery puff pastry filled with creamy goat cheese, tart dried cranberries, and crunchy pistachios all tied together with a drizzle of honey! It's a fuss-free holiday appetizer that you can make ahead of time and freeze!
❤️ Why you'll love these cranberry goat cheese pinwheels
- A simple, sweet and savory fuss-free appetizer made with either regular or gluten-free puff pastry.
- What makes this puff pastry appetizer recipe even more convenient is its make-ahead capability. Prepare and freeze for stress-free holiday party planning!
- Easy to whip up and freezer-friendly, these pinwheels are a crowd-pleaser, perfect for the holiday season!
- These are similar to my Cranberry Brie Pinwheels with walnuts, but this recipe features creamy goat cheese, cranberries and pistachios!
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.
- puff pastry: Using store-bought puff pastry makes this appetizer recipe come together quickly. Butter puff pastry is sold in either a sheet (very convenient and you don't need to roll it out) or in a block. If you can source gluten-free puff pastry where you live, it also produces delicious results! See my notes below about gluten-free puff pastry brands.
- dried cranberries: These give a sweet but tart flavor to this easy party snack.
- pistachios: Buy shelled pistachios to avoid all the work of shelling them yourself. I use lightly salted pistachios.
- goat cheese: a log of creamy mild goat cheese is perfect for this pinwheel recipe.
- brown sugar: Brown sugar adds a slight caramel flavor to these pinwheels.
- egg: You'll brush the pastry with egg wash before baking.
Here's an overview of what you'll do to make this recipe for cranberry goat cheese pinwheels perfectly. You'll find complete instructions in the recipe card at the end of this post.
- Thaw a puff pastry sheet in the refrigerator overnight. Carefully unroll it into a square leaving it on the parchment paper it was wrapped in. If using the block-style puff pastry, roll it into a square about 10 inches (25 cm.) wide.
- Spread a small amount of melted butter evenly over the pastry.
- Sprinkle with brown sugar, followed by crumbled soft goat cheese, then dried cranberries and chopped pistachios.
- Roll tightly into a log then wrap it in plastic wrap and refrigerate for 20 to 30 minutes. (Chilling the dough makes it easier to slice and makes flakier pastry.)
- Remove from the fridge, brush with egg wash, and use a sharp or serrated knife to cut into slices about ½ inch (1.3 cm) thick.
- Place spiral-side up about 2 inches (5 cm) on a parchment paper-lined baking sheet.
- Bake until flaky, puffed, and golden brown, about 18 minutes at 375°F.
- Drizzle generously with honey.
- Serve warm or at room temperature.
🔁 Possible Variations
👍🏼 Helpful Tips
- Don't overfill the pastry, and try to roll it into a log as tightly as possible.
- Chilling before baking makes slicing easier and it also helps to make the flakiest pastry.
There are a few brands that make gluten-free puff pastry. I use a locally-produced brand called BakeMyDay, available in Vancouver and on Vancouver Island. You can also search for GeeFree, Schaar, or Jus-Roll and use their store locater to find where it may be available near you.
Here are a few tips for working with gluten-free puff pastry. Following them will make it almost as easy to use as a regular store-bought brand made with all-purpose flour!
Thaw the brick overnight in the fridge, if your pastry is sold in this form. The dough should be cool. If it becomes warm, refrigerate it for 20 to 30 minutes to help it firm up again.
Handle it as little as possible. Lightly roll out the entire brick on to a sheet of parchment paper. Dust the paper with a small amount of gluten-free flour. It may look like you should separate the layers of the block of pastry, but don't.
Dust the top of the pastry with a small amount of gluten-free flour. Roll out to slightly less than ¼ inch thick (3.5 to 5 mm.)
Chill or freeze for 10 to 15 minutes before baking for the flakiest pastry.
🍽 What to serve with puff pastry pinwheels
Serve these cranberry goat cheese pinwheels on their own or as part of an appetizer platter. You'll find lots of delicious gluten-free choices in my collection of 25 Easy Finger Food Appetizers.
Here are a few favorite easy appetizer recipes:
⏰ Storage Instructions
To store: Refrigerate leftover pinwheels in an airtight container.
To reheat: Reheat on a parchment paper-lined baking sheet at 375°F. for just a few minutes.
Freeze it: You can freeze pinwheels either before or after they have been baked. Bake, then cool completely, arrange in a single layer on a baking sheet and freeze. Transfer them to an airtight container and freeze for a month or more.
You can also freeze the unbaked log. Wrap it tightly, and freeze it in an airtight container. Thaw the log in the fridge overnight, then slice and bake as directed.
🗒 More easy appetizer recipes
🌟Did you make this recipe?
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Puff Pastry Cranberry Pistachio Pinwheels with Goat Cheese
- 1 sheet puff pastry, regular or gluten-free
- 1 tablespoon butter, melted
- 1 tablespoon brown sugar, or coconut sugar
- 4 ounces creamy goat cheese
- ½ cup dried cranberries, chopped
- ½ cup shelled pistachios, chopped
- 1 medium egg, mixed with a splash of water to make an egg wash
- 3 tablespoons honey, for drizzling on baked pinwheels
- Thaw a sheet of puff pastry in the refrigerator overnight. Carefully unroll it into a square leaving it on the parchment paper it was wrapped in. If using the block-style puff pastry, roll it into a square about 10 inches (25 cm.) wide. See the tips in the post about working with gluten-free puff pastry.
- Brush the sheet with 1 tablespoon melted butter and sprinkle with brown sugar, then with crumbled goat cheese.
- Sprinkle with chopped dried cranberries and chopped pistachios.
- Roll tightly into a log then wrap it in plastic wrap and refrigerate for 20 to 30 minutes. (Chilling the dough makes it easier to slice.)
- Remove from the fridge, brush with an egg wash and use a sharp or serrated knife to cut into slices about ½ inch (1.3 cm) thick.
- Place spiral-side up about 2 inches (5 cm.) on a parchment paper-lined baking sheet.
- Bake until flaky, puffed, and golden brown, about 18 minutes at 375°F. Drizzle generously with honey. Serve warm or at room temperature.