These cranberry brie pinwheel bites with puff pastry are everything you want in a party appetizer – they’re festive, full of flavor, and almost too pretty to eat.
They’re especially perfect for fall parties and Thanksgiving spreads, with their jewel-toned cranberry jam, creamy brie, and golden puff pastry spirals. And the best part? They’re super easy to throw together using store-bought dough and a handful of simple ingredients if you’re short on time.
That said, if you’re feeling extra, you can totally make them healthier or more refined by tweaking the filling a little bit.
Either way, they come out beautifully every time – elegant, a little sweet, a little savory, and totally irresistible!
What You’ll Need
This recipe makes about 20 pinwheels, depending on how thick you slice your roll. All you need are:
- One sheet of store-bought puff pastry (defrosted but still cold)
- Brie cheese, at room temperature so it’s easier to spread
- Fresh or frozen cranberries
- Your sweetener of choice (I used erythritol, but regular sugar works too)
- A small handful of crushed walnuts for crunch
In this recipe, the cranberry jam is homemade but don’t worry, it’s super simple! Just cook cranberries with a touch of sweetener/sugar and water until they break down and turn into jam-like consistency. Let it cool before assembling to keep your pastry crisp and easily rollable.
How to Make Cranberry Brie Pinwheels
Start by making the cranberry jam. Combine the cranberries with sweetener or sugar and a splash of water in a small pot, and cook over medium heat until the berries soften and burst. The mixture should thicken into a jammy texture. If it ends up too runny, just strain out the extra liquid. Let it cool while you prep the pastry.
Roll out your sheet of puff pastry on a flat surface. Pro tip: don’t let your dough sit out for too long: work quickly once it’s unwrapped to keep it firm and easy to roll.
Now, add two horizontal rows of brie a few inches apart (don’t go edge to edge, leave some room to roll on both ends). Use the back of a spoon to gently spread each brie slice outward. This helps cover more surface without using too much cheese and makes rolling easier.
Next, spread your cooled cranberry jam across the surface of the dough, avoiding the top inch so it seals well when rolled. Sprinkle the crushed walnuts over the jam.
Roll the dough up tightly into a log, starting from the side with the filling and rolling toward the clean edge. Slice into about 20 even pinwheels using a sharp knife, then place them cut side up on parchment-lined baking sheets.
I bake my pinwheels 10 per tray to avoid crowding – I don’t want them sticking together, especially if I’m making them for a party!
Bake in a 400°F (200°C) oven for 28–30 minutes or until puffed and golden. Let cool slightly before serving.
Why You’ll Love These Pinwheels
- Stunning presentation for holidays, brunches, or wine nights
- Sweet, savory, and creamy in every bite
- Customizable: you can use sugar or sweetener, or skip the walnuts
- Quick to assemble with store-bought puff pastry
- Great warm or at room temperature, so they’re perfect for parties
Tips for the Best Pinwheels
- Only take out the puff pastry when you’re ready to work with it. If it gets too warm, it will get sticky and more difficult to handle.
- Let the cranberry jam cool fully before spreading so you don’t burn yourself
- Slice gently with a sharp knife to keep the layers intact
- Don’t overload with filling or they’ll unroll during baking
- Use parchment paper to avoid sticking and for easier cleanup
📌 Cranberry Brie Pinwheel Bites With Puff Pastry (Recipe Card)
Ingredients (Makes ~20 pieces)
- 1 sheet puff pastry, defrosted but cold
- 1 cup fresh or frozen cranberries
- 3 tablespoons erythritol or sugar
- 1–2 tablespoons water
- 4½ oz brie cheese, at room temperature
- 2 tablespoons crushed walnuts
Equipment
- Small saucepan
- Baking tray
- Sharp knife
- Spoon or pastry brush
- Parchment paper
Instructions
- Make the cranberry jam: In a small pot, cook cranberries, sweetener, and water over medium heat until softened and jammy (about 10 minutes). Cool completely. Strain excess liquid if needed.
- Prep the pastry: Unroll the puff pastry. Arrange two rows of brie slices a couple of inches apart, spreading each piece slightly.
- Assemble: Spread jam across the surface, leaving a 1-inch border at the top. Sprinkle walnuts over the jam.
- Roll and slice: Roll the dough into a log, then cut into 20 even slices using a sharp knife.
- Bake: Place pinwheels on parchment-lined baking trays, spacing them out. Bake at 400°F for 28–30 minutes or until golden.
- Cool slightly and serve.
