Description
Picture unwrapping a delicate tortilla to reveal gorgeous swirls of ruby-red cranberries dancing with snow-white cheese – that’s exactly what makes Cranberry Feta Pinwheels with Cream Cheese such a showstopper. These appetizers have roots in Mediterranean cuisine, where the combination of dried fruits and tangy cheese has been celebrated for centuries. The contrast between the sweet-tart cranberries and the salty richness of feta creates a flavor profile that’s both familiar and exciting.
Ingredients
Base Ingredients:
- 4 large flour tortillas (10-inch, preferably spinach or whole wheat for color)
- 8 oz cream cheese, softened to room temperature
- 4 oz feta cheese, crumbled (about 1 cup)
- ½ cup dried cranberries, roughly chopped
- ¼ cup fresh chives, finely chopped
Flavor Enhancers:
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice, freshly squeezed
- ¼ teaspoon garlic powder
- Freshly ground black pepper to taste
Optional Additions:
- ¼ cup chopped toasted walnuts or pecans
- 2 tablespoons fresh dill, minced
- ¼ cup sun-dried tomatoes, chopped
Substitution Suggestions:
For dairy-free versions, try cashew cream cheese and nutritional yeast instead of feta. Gluten-sensitive cooks can use large collard green leaves or gluten-free tortillas. If cranberries aren’t available, dried cherries or chopped fresh grapes work wonderfully.
Instructions
Start by ensuring your cream cheese is perfectly soft – this makes all the difference in achieving a smooth, spreadable mixture. In a medium bowl, combine the softened cream cheese with honey, lemon juice, and garlic powder. Mix thoroughly until completely smooth and no lumps remain. The mixture should be light and fluffy, almost mousse-like in texture.
Gently fold the crumbled feta into the cream cheese mixture, maintaining some texture rather than completely blending it smooth. Add the chopped cranberries and fresh chives, stirring just enough to distribute evenly. The cranberries will release slight moisture, creating beautiful pink swirls throughout the mixture.
Lay each tortilla flat on a clean work surface. Using an offset spatula or butter knife, spread about ¼ of the filling evenly across each tortilla, leaving a ½-inch border on all sides. This border prevents the filling from squeezing out during rolling. Work from the center outward for the most even coverage.
Starting from one edge, roll each tortilla tightly but not so tight that the filling squeezes out. The key is consistent pressure throughout the rolling process. Once rolled, wrap each log individually in plastic wrap, twisting the ends like candy wrappers to seal completely.
Refrigerate the wrapped logs for at least 2 hours, though 4 hours is ideal. This chilling time allows the tortillas to set and the flavors to meld beautifully. When ready to serve, use a sharp knife to slice into ½-inch rounds, wiping the blade clean between cuts for the cleanest presentation.
Nutrition
- Calories: 85-95
- Fat: 4-5 grams
- Carbohydrates: 8-10 grams
- Protein: 3-4 grams