Cranberry Cream Cheese Pastries (Printable)

Flaky puff pastry filled with tangy cranberry sauce and creamy cheese for a festive treat.

# What You Need:

→ Pastry

01 - 1 sheet puff pastry (about 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 - ½ teaspoon vanilla extract

→ Cranberry Sauce

06 - 1 cup fresh or frozen cranberries
07 - ⅓ 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, combine cranberries, sugar, orange juice, orange zest, and salt. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 7 minutes. Remove from heat and set aside to cool.
03 - In a bowl, beat cream cheese with sugar and vanilla extract until smooth and creamy.
04 - On a lightly floured surface, roll out the 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 top with 1 tablespoon of cranberry sauce.
06 - Fold the corners of each rectangle toward the center, pinching lightly to seal, or leave open for a rustic look.
07 - Brush each pastry with the beaten egg to achieve a golden finish.
08 - Bake for 15 to 18 minutes, or until golden brown and puffed.
09 - Allow pastries to cool slightly, then optionally dust with powdered sugar. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They look fancy enough to impress guests but take less than an hour from start to table.
  • The sharp-sweet cranberry sauce paired with rich cream cheese is the kind of flavor combination that makes people close their eyes mid-bite.
  • You can prep the filling and sauce ahead, then assemble and bake just before serving.
02 -
  • Let your cranberry sauce cool completely before filling the pastries—warm sauce will soften the cream cheese and make the filling leak out while baking.
  • Don't skip the egg wash; it's what gives these pastries that restaurant-quality shine and ensures even golden browning.
  • If your puff pastry cracks while rolling, pinch the seam together gently—small imperfections actually add to the rustic charm.
03 -
  • Keep your puff pastry cold until the moment you cut and fill it—cold pastry puffs better and more dramatically in the oven.
  • If your oven runs hot, keep an eye on the pastries after 12 minutes; golden brown is the goal, not dark brown.

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