Ingredients
Scale
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup cranberry sauce (homemade or canned, whole berry preferred)
- 1 egg (for egg wash)
- Optional: powdered sugar for dusting or glaze for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Unfold the puff pastry sheet on a lightly floured surface. Cut into 3×3 inch squares (or use a round cutter if preferred).
- Spoon about 1 teaspoon of the cream cheese mixture into the center of each square, then top with 1/2 teaspoon of cranberry sauce.
- Cut a small slit from each corner toward the center, then fold one corner of each triangle toward the center to form a blossom shape. Press gently to seal.
- Beat the egg with a splash of water and brush the tops and edges of the pastries with the egg wash.
- Bake for 15–18 minutes, or until the pastry is puffed and golden brown.
- Cool for 5 minutes, then dust with powdered sugar or drizzle with glaze if desired. Serve warm or at room temperature.
Notes
- Use raspberry jam or cherry preserves instead of cranberry sauce if desired.
- Add orange zest to the cream cheese filling for citrusy flavor.
- Sprinkle chopped pecans or walnuts for added crunch.
- To make dairy-free, use vegan puff pastry and plant-based cream cheese.
- Add cinnamon or cardamom for a spiced variation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 blossom
- Calories: 190
- Sugar: 6g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: puff pastry, cranberry, cream cheese, holiday dessert, easy brunch