Cranberry Cream Cheese Puffs |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Saw this on the Soutern Palette email for recipe for Pepperidge Farm recipes and contest Ingredients:
1 pepperidge farm puff pastry sheet |
8 ounces cream cheese, softened |
1 cup dried cranberries, plus extra for garnishing (1 bag will be enough) |
1/2 c confectioner’s sugar |
1 cup hot water |
Directions:
1. Prep time does not include thaw time below
2. Remove one puff pastry sheet from package, allow to sit at room temperature for forty minutes to thaw.
3. Once thawed, unfold onto floured surface and roll out slightly with floured pin.
4. Using a pizza cutter, cut pastry sheet into 12 squares.
5. Gently press each square into a mini muffin cup in a mini muffin tin.
6. Bake at 400 for fifteen minutes, or until done.
7. Remove from oven and immediately press the handle end of a butter knife down into each cup to hollow out the center.
8. Remove from muffin tin and allow to cool.
9. Pour 1 Cup dried cranberries into hot water. Let sit for five minutes to plump.
10. Drain Cranberries.
11. In Medium mixing bowl, place cream cheese, sugar, and cranberries.
12. Mix until well blended, scraping down sides if needed.
13. Spoon filling inside each puff pastry cup.
14. Top with dried cranberry.
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