Ingredients

The following ingredients have 24 Servings
  • 8 oz. cream cheese, softened
  • 1/3 cup white cheddar cheese (shredded)
  • 1/3 cup powdered sugar
  • ½ cup fresh cranberries (+ 24 more for topping, optional-- These can be found in the produce section.)
  • 1 box Puff Pastry (2 sheets)- only one sheet is needed for this recipe (17.3 oz.)

Instruction

  • Remove one sheet of puff pastry from the freezer and let it thaw a bit to prevent it from breaking when unfolded.
  • Meanwhile, preheat the oven to 350 degrees. In a medium bowl, combine the cheeses, powdered sugar, and fresh cranberries.
  • Place the cheese mixture in a small casserole dish and heat, covered, for 25 minutes. Remove from the heat but keep the oven on.
  • Stir the cheese mixture so as to break down the baked cranberries a bit to create light pink swirls and distribute the cranberries throughout the mixture.
  • Roll the puff pastry out on a floured surface until it's 12 inches x 12 inches. Cut into 24 rectangles, they don't have to be perfect, but aim for:
  • Three cuts across the top: 3 inches apart.
  • Five cuts down the side: 2 inches apart.
  • Lightly coat 24 mini muffin tins with nonstick cooking spray. Press the puff pastries into each tin (again, they don't have to be perfect).
  • Use a cookie scoop if you have one, (or a spoon) and drop about 1/2 Tablespoon of cream cheese mixture into the center of each puff pastry. Top each with an additional fresh cranberry if you choose.
  • Bake for 15-18 minutes, until the pastry has puffed up and is a light, golden-brown. Remove from the oven and let sit for 5 minutes. Use a fork to gently remove and place onto a serving plate.