Pomegranate Pinwheels

December 04, 2014


  1. Using a handheld mixer, combine cream cheese, sugar, and pomegranate molasses in medium bowl, beating until fluffy.
  2. Heat oven to 350°. Divide puff pastry into two portions. Working with one dough at a time, unfold and roll on a lightly floured work surface into a 12-inch square. Cut into 16 squares, making 32 total. Transfer to parchment-lined baking sheets.
  3. Using a fluted pastry wheel or sharp knife, cut 1-inch slits diagonally from each corner toward the center. Fold every other corner over towards center to create a pinwheel shape. Press lightly to seal. Use a pastry brush to lightly brush tops of pinwheels with beaten egg. Sprinkle with sugar.
  4. Bake until golden, about 15 minutes. Remove from oven and use the back of a spoon to press down the centers of the hot pastries to make an indentation.
  5. Fill each indentation with a dollop of cream cheese mixture. Top each with pomegranate seeds. Best eaten warm.

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  • 8 ounces cream cheese
  • ⅓ cup granulated sugar, plus more for sprinkling
  • 1 tablespoon pomegranate molasses
  • 1 package puff pastry, thawed
  • Flour, for rolling out dough
  • 1 large egg, beaten
  • ½ cup pomegranate seeds
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