Cranberry Jalapeño Puff Pastries are delightful bite-sized treats filled with a creamy cheese blend and topped with a zesty cranberry jalapeño mixture, perfect for any gathering.
Author:Alex Lee
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:24 mini pastries 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 sheets frozen puff pastry, thawed
8 oz cream cheese, softened
1/4 cup sour cream
2 tablespoons honey
1/4 teaspoon salt
1 cup fresh or frozen cranberries, chopped
1 medium jalapeño, seeded and finely diced
2 tablespoons fresh cilantro, chopped
2 tablespoons green onions, thinly sliced
2 tablespoons sugar
1 tablespoon lime juice
Extra chopped cilantro (optional)
Finely diced jalapeño (optional)
Instructions
Oven Preparation: Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin.
Form Puff Pastry Cups: Roll out thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 12 equal squares for a total of 24 pieces. Gently press each square into the mini muffin tin, creating small pastry cups.
Prepare Creamy Filling: In a mixing bowl, beat the cream cheese, sour cream, honey, and salt together until smooth and creamy.
Make Cranberry Jalapeño Mixture: In a separate bowl, combine cranberries, jalapeño, cilantro, green onions, sugar, and lime juice. Mix thoroughly and let stand for 10 minutes to allow flavors to develop.
Fill Pastry Cups: Place approximately 1 teaspoon of the cream cheese mixture into each puff pastry cup.
Add Topping: Spoon a small quantity of the cranberry jalapeño mixture on top of the cream cheese in each cup.
Bake Pastries: Bake for 18 to 20 minutes, or until the pastry cups are golden brown and crisp.
Serve and Garnish: Allow pastries to cool in the tin for 5 minutes before removing. Garnish with extra cilantro and jalapeño if desired. Serve warm or at room temperature.
Notes
These pastries can be made ahead of time and baked just before serving.
For a spicier kick, use more jalapeño or leave some seeds in.