Ingredients:

  • 4 oz (115 g) full fat cream cheese, softened
  • 1/4 cup (30 g) powdered sugar, sifted
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1/8 teaspoon (0.6 ml) salt
  • 1/2 cup (120 ml) whole berry cranberry sauce, drained slightly
  • 1 (8 oz / 225 g) tube refrigerated crescent roll dough (seamless sheet preferred)
  • 1 large egg, whisked (for egg wash)
  • 1 tablespoon (15 g) coarse decorating sugar (e.g., Turbinado)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Prepare the filling: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and salt. Mix until the filling is perfectly smooth, fluffy, and completely homogeneous. Set aside.
  3. Assemble the dough: Carefully unroll the crescent dough onto the prepared parchment paper. If using pre-cut triangles, pinch all seams firmly together to form one continuous 10x15 inch (25x38 cm) rectangle.
  4. Spread the filling: Use a rubber spatula to evenly spread the cream cheese mixture over the entire surface of the dough, leaving a 1-inch (2.5 cm) border along one of the long edges. Distribute the drained cranberry sauce evenly over the cream cheese layer.
  5. Roll and Chill: Starting from the long edge opposite the 1-inch border, tightly roll the dough into a log shape. Use the exposed border to seal the log firmly. Wrap the log tightly in plastic wrap and refrigerate for a minimum of 15 minutes (this step is critical for clean slicing).
  6. Slice: Remove the chilled log and slice it into 16 equal pieces, approximately 3/4 inch (2 cm) thick.
  7. Bake: Arrange the slices flat on the prepared baking sheet. Lightly brush the tops of the pinwheels with the whisked egg wash and sprinkle generously with the coarse decorating sugar. Bake for 12 to 15 minutes, or until the pastry is golden brown and puffed. Allow to cool slightly before serving.