Begin by softening 8 ounces of cream cheese in a mixing bowl for about 15 minutes. Add 4 ounces of crumbled feta cheese, 1 cup of finely chopped dried cranberries, 1 tablespoon of minced fresh rosemary, and a pinch of salt, brown sugar, black pepper, and optional garlic powder. Mix until well combined to create filling.

On a lightly floured surface, roll out one sheet of thawed frozen puff pastry into a rectangle, roughly 12 inches by 10 inches. Spread half of the filling evenly over the pastry, leaving a small border. Roll the pastry into a log, sealing the seam.

Wrap the rolled pastry log tightly in plastic wrap and place it in the freezer for 15-20 minutes, or refrigerate for 30-45 minutes.

Remove the log from the wrap and slice into ½-inch thick rounds. Arrange on a cutting board. Repeat with the second pastry sheet and remaining filling.

Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Arrange the sliced pinwheels on the sheets, leaving 2 inches between them.

Brush tops of the pinwheels with egg wash. Bake for 15-20 minutes, or until golden brown and flaky, checking at the 15-minute mark. Rotate trays if necessary.

Allow the pinwheels to cool for a few minutes on baking sheets before transferring to a wire rack. Garnish with sprigs of fresh rosemary and whole cranberries before serving.