Description
Delight your guests with these Cranberry Cream Cheese Appetizer Bites, featuring flaky puff pastry filled with creamy cheese, tangy cranberry sauce, crunchy pecans, and aromatic rosemary, all drizzled with honey for a perfect balance of flavors and textures. Ideal for holiday parties and festive gatherings.
Ingredients
Scale
Puff Pastry Base
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Filling
- 4 oz cream cheese, softened
- 1/4 cup cranberry sauce (whole berry or homemade)
- 1/4 cup chopped pecans (optional)
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp honey
Instructions
- Preheat and prepare tin: Preheat your oven to 400°F (200°C) and lightly grease a mini muffin tin to prevent sticking.
- Cut puff pastry: Unfold the thawed puff pastry sheet on a lightly floured surface and cut it into 24 equal squares to fit the mini muffin cups.
- Form pastry cups: Press each puff pastry square gently into the mini muffin tin cups, creating little pastry shells to hold the filling.
- Add filling: Spoon about 1/2 teaspoon of softened cream cheese into the center of each pastry cup, then top with 1/2 teaspoon of cranberry sauce.
- Top with garnishes: Sprinkle chopped pecans and fresh rosemary onto each filled pastry, then drizzle lightly with honey for sweetness.
- Egg wash: Brush the exposed edges of the puff pastry with the beaten egg to achieve a golden, glossy finish when baked.
- Bake: Bake the filled puff pastries in the preheated oven for 12 to 15 minutes, or until they are puffed up and golden brown.
- Cool and serve: Allow the bites to cool slightly in the tin, then carefully remove and serve warm or at room temperature for a perfect appetizer experience.
Notes
- You can substitute brie cheese for cream cheese to add a richer, more complex flavor.
- Both homemade and canned cranberry sauce work well in this recipe.
- Add a teaspoon of orange zest to the filling or topping for a bright, citrusy note.
