Cranberry Cream Cheese Pastries (Printer-Friendly)

Flaky puff pastry with tangy-sweet cranberry sauce and creamy cheese filling in each bite.

# What You'll Need:

→ Pastry

01 - 1 sheet puff pastry (8.8 oz), thawed
02 - 1 egg, beaten (for egg wash)

→ Cream Cheese Filling

03 - 4 oz cream cheese, softened
04 - 2 tablespoons granulated sugar
05 - 1/2 teaspoon vanilla extract

→ Cranberry Sauce

06 - 1 cup fresh or frozen cranberries
07 - 1/3 cup granulated sugar
08 - 1 tablespoon orange juice
09 - 1 teaspoon orange zest
10 - Pinch of salt

→ Optional Topping

11 - 2 tablespoons powdered sugar (for dusting)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine cranberries, sugar, orange juice, orange zest, and salt in a small saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 7 minutes. Remove from heat and let cool.
03 - Beat cream cheese with sugar and vanilla extract in a bowl until smooth and creamy.
04 - On a lightly floured surface, roll out puff pastry into a 10x10 inch square. Cut into 8 equal rectangles.
05 - Place pastry rectangles on the prepared baking sheet. Spoon about 1 tablespoon of cream cheese filling onto the center of each, then add 1 tablespoon of cranberry sauce.
06 - Fold corners of each rectangle toward the center, pinching lightly to seal, or leave open for a rustic appearance.
07 - Brush each pastry with the beaten egg to ensure a golden finish.
08 - Bake for 15 to 18 minutes until pastries are golden brown and puffed.
09 - Allow pastries to cool slightly. Dust with powdered sugar if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast of flaky pastry, tangy cranberries, and silky cream cheese hits every taste note in one perfect bite.
  • They come together in under 40 minutes, making them ideal for last-minute gatherings or a show-off breakfast.
  • You can prep them ahead and bake fresh, or freeze the assembled pastries for whenever inspiration strikes.
02 -
  • Don't skip cooling the cranberry sauce before filling; warm sauce will make the pastry soggy and cause the cream cheese to melt.
  • If you overfill, the filling will squeeze out during baking and create a mess on your baking sheet.
03 -
  • Always use parchment paper, never just a bare baking sheet, because the filling can escape and caramelize on the bottom.
  • If your egg wash seems too thick, whisk it with a tiny splash of water to make it spread more easily without creating thick clumps on the pastry.

Go Back