Easy Apricot Pecan Cream Cheese Phyllo Pinwheels | Buttery Danish-Style Pastry

Apricot, Pecan and Cream Cheese Phyllo Pinwheels

Apricot, Pecan and Cream Cheese Phyllo Pinwheels

Cook: 15 mins | Total: 1 hrs | Serves: 1 dozen pastries
There's something undeniably charming about the way apricot and cream cheese come together in these golden, flaky phyllo pinwheels—especially when they're making their way around a holiday appetizer board or stealing the spotlight at a weekend brunch spread. These aren't your average pastry bars; they're the kind of easy yet elegant treat that feels special without keeping you chained to the kitchen. With just a few humble ingredients—creamy cream cheese, sweet apricot jam, toasted pecans, and store-bought phyllo dough—you can whip up a batch that bakes up crisp and buttery in under 20 minutes. No fancy equipment or complicated techniques needed, just layers of flavor wrapped in delicate, shatteringly crisp phyllo. Whether you're hosting a crowd or treating yourself, these Apricot, Pecan and Cream Cheese Phyllo Pinwheels are the kind of recipe that proves simple ingredients can create something truly memorable.

Apricot, Pecan and Cream Cheese Phyllo Pinwheels

Ingredients

  • 6 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened and cubed
  • 1 tsp vanilla extract
  • 6 phyllo dough sheets, thawed if frozen
  • 1/2 cup + 2 tbsp apricot preserves (see Cook’s Note)
  • 1/2 cup finely chopped toasted pecans
  • 3 tbsp turbinado sugar
  • Confectioners’ sugar, for dusting

Instructions

Step 1

Start by positioning your oven rack in the upper third of your oven — this helps your phyllo bake up beautifully golden. Go ahead and crank the heat to 375°F; while that's warming up, grab a small bowl and melt that first tablespoon of butter. Once it's nice and bubbly, grab your 8-by-8-inch glass or ceramic baking dish and give it a light brush all over with the melted butter, making sure to get those corners coated so nothing sticks.

Step 2

Grab a small microwave-safe bowl and scoop in your cream cheese. Microwave it at 50% power in 15-second bursts—after the first 30 seconds, give it a quick stir to check the texture. You're looking for soft and pliable, not melted or runny, so keep going in short intervals until it's just pliable enough to mix smoothly. Once it's ready, stir in that vanilla until everything looks creamy and well combined.

Step 3

Start by laying your phyllo sheet flat on the counter with the short edge facing you — this makes it easier to roll. Take about 2 tablespoons of softened cream cheese and plop it in the center, then gently spread it outward with the back of a spoon or an offset spatula, working quickly so the phyllo doesn’t dry out. You want a thin, even layer all the way to the edges, but don’t stress if it’s not perfect — just keep it smooth and tear-free. Now dollop ½ cup of your favorite jam (apricot or peach work beautifully here) right on top of the cream cheese. Gently swirl and spread it evenly, again being careful not to press too hard and rip the delicate dough. Sprinkle ¼ cup of chopped pecans and 2 tablespoons of turbinado sugar evenly over the jam — the sugar will add a lovely crunch and sparkle once baked. Grab the edge of the phyllo closest to you and start rolling it up tightly but gently, like a jelly roll. Don’t worry about getting it perfectly round — rustic is good! Once it’s rolled, use a sharp knife to cut it crosswise into 12 even slices, about 1 inch thick. Set them cut-side up in your prepared baking dish, arranging them in a 3-by-4 grid so they bake evenly. Drizzle the tops with the remaining 5 tablespoons of melted butter — you want each pinwheel glistening — and sprinkle that last tablespoon of turbinado sugar right over the top for a sweet, crisp finish. They’re ready to bake once they look glossy and sugared!

Step 4

Preheat your oven to 375°F (190°C) and position the rack in the upper third of the oven. Arrange the assembled pinwheels on a parchment-lined baking sheet, making sure they're not touching so they crisp up evenly. Pop them in and bake for 30 to 40 minutes, rotating the pan halfway through, until they're deep golden brown and your kitchen smells like heaven. Once they're perfectly crisp, transfer the pan to a wire rack and let them cool for about 10 minutes — this helps them set up so they hold their shape when you slice and serve.

Step 5

**Step 5: Drizzle, Dust, and Serve** In a small microwave-safe bowl, combine the remaining 2 tablespoons of jam. Microwave for 10 to 15 seconds, just until it loosens up enough to drizzle easily from a spoon. While the pinwheels are still warm, drizzle the warmed jam evenly over the tops. Dust generously with confectioners’ sugar and serve immediately. If you’re not serving right away, transfer the warm pinwheels to a serving plate so they don’t stick to the baking dish as they cool. These are truly best the day they’re made, but if you need to store them, keep them in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 350°F oven for about 5 minutes, or pop them in an air fryer for 2 to 3 minutes until heated through.

Nutrition Information

calories: 231
fat: 16g
carbohydrate: 21g
protein: 2g
fiber: 1g
sugar: 12g
servingSize: 1 of 12 servings

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My Tip

Keep your phyllo sheets lightly dusted with flour while working—they'll stay pliable and won't dry out as you spread the cream cheese and assemble the pinwheels.

Leftovers

Store leftover pinwheels in an airtight container with parchment between layers to keep the phyllo crisp—refrigerate up to 3 days. Reheat in a 350°F oven for 5–7 minutes to restore that golden crunch.

Make It Your Own

Swap cream cheese for dairy-free mascarpone and brush phyllo with coconut oil instead of butter for a lactose-free version that still delivers that rich, tangy filling we all love.

#Low Sodium #Pastry Recipes #Cream Cheese Recipes