Beat 8 ounces of softened cream cheese in a mixing bowl until fluffy, about 2 minutes. Gradually fold in 4 ounces of crumbled feta, 1 cup of finely chopped dried cranberries, 2 tablespoons each of fresh rosemary and thyme, 2 tablespoons of light brown sugar, and a pinch of black pepper.

On a lightly floured surface, roll out one sheet of all-butter puff pastry into a rectangle approximately 12x10 inches. Spoon half of the cranberry filling evenly onto the pastry, leaving a ½-inch border. Carefully roll the pastry tightly into a log, sealing the edges.

Wrap the filled pastry log in plastic wrap and place it in the freezer for about 15-20 minutes, or in the refrigerator for 30-45 minutes.

Once chilled, remove the log from the freezer or fridge. Using a sharp knife, slice the log into ½-inch thick rounds. Lay the sliced pinwheels flat onto a parchment-lined baking sheet.

Repeat the rolling and filling process with the second sheet of puff pastry, using the remaining cranberry filling. Chill this second log as before and slice into rounds.

Preheat your oven to 375°F (190°C). Whisk together 1 egg with a splash of water to create an egg wash. Brush the tops of each pinwheel with the egg wash. Bake for 15-20 minutes until golden brown.

Allow the pinwheels to cool slightly on the baking sheets for about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, garnished as desired.