Ingredients:

  • 250g (8.8 oz) all-purpose flour
  • 225g (1 cup) unsalted butter, very cold, cut into cubes
  • 120ml (½ cup) ice water
  • 1 tsp salt
  • 115g (4 oz) dried cranberries, roughly chopped
  • 115g (4 oz) feta cheese, crumbled
  • 30g (2 tbsp) cream cheese, softened
  • 1 tbsp honey
  • 1 tbsp fresh thyme leaves, chopped
  • Pinch of black pepper
  • 1 large egg, beaten
  • Sesame seeds or poppy seeds (optional)
  • 1 small jalapeño, finely diced (Spicy Jalapeño Variation)
  • ½ tsp chili flakes (Spicy Jalapeño Variation)
  • 2 tbsp sun-dried tomatoes, chopped (Mediterranean Variation)
  • 1 tbsp Kalamata olives, chopped (Mediterranean Variation)
  • 1 tsp dried oregano (Mediterranean Variation)
  • 30g (¼ cup) pecans, toasted and chopped (Pecan & Brown Sugar Variation)
  • 2 tbsp brown sugar (Pecan & Brown Sugar Variation)
  • 2 cloves garlic, minced (Garlic & Herb Variation)
  • 2 tbsp chopped fresh parsley (Garlic & Herb Variation)
  • 1 tbsp chopped fresh chives (Garlic & Herb Variation)
  • ½ apple, peeled and diced (Apple & Brie Variation)
  • 115g (4 oz) brie, rind removed, cubed (Apple & Brie Variation)
  • 50g (2 oz) cooked bacon, crumbled (Bacon & Onion Variation)
  • ½ small onion, finely diced and sautéed until softened (Bacon & Onion Variation)

Instructions:

  1. Make the Puff Pastry: Combine flour and salt. Cut in cold butter. Add ice water. Form dough. Roll out dough, fold into thirds, chill. Repeat rolling and folding (laminating) several times. Chill. (Or preheat oven to 375°F/190°C and unroll store-bought dough).
  2. Prepare the Filling: In a bowl, combine all ingredients for the Basic Cranberry Feta Filling. Mix well.
  3. Prepare the Selected Flavour Variation (if any): Prepare variation ingredients according to their instructions.
  4. Assemble the Pinwheels: On a lightly floured surface, roll out puff pastry to a large rectangle (about 12x18 inches). Spread the cranberry feta filling evenly over the dough. Evenly scatter any variation additions. Tightly roll the dough into a log. Wrap the log in plastic wrap and chill for at least 30 minutes.
  5. Slice and Bake: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice the chilled log into ½-inch thick pinwheels. Place pinwheels on the prepared baking sheet, leaving some space between each. Brush with beaten egg. Sprinkle with seeds (optional). Bake for 15-20 minutes, or until golden brown and puffed up.
  6. Cool and Serve: Let the pinwheels cool slightly on the baking sheet before transferring them to a wire rack to cool completely (or serve warm).