Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Maple Cream Cheese & Spiced Cranberry Pastries

  • Author: Elizabeth Van Lierde
  • Prep Time: 25
  • Cook Time: 15-20
  • Total Time: 1hr-1hr20
  • Yield: 7-9 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: desserts

Ingredients

Scale

2 Large, puff pastry sheets
16 Oz of fresh cranberries
1 Cup of sugar
2 Teaspoons of cinnamon
2 Teaspoon of nutmeg
Pinch of cardamom
8 Oz of cream cheese, softened
3 Tablespoons of pure maple syrup
1/2 Cup of turbinado sugar

1 Cup of powdered sugar
24 Tablespoons of half and half
1 Teaspoon of vanilla extract


Instructions

Preheat oven to 350 degrees F

In a small sauce pan add fresh cranberries, sugar, cinnamon, nutmeg and a pinch of cardamom. Heat on medium heat until cranberries have started to bubble, burst and the mixture begins to resemble jam. About 5-10 minutes. Remove from heat and set aside. In a medium sized bowl mix together softened cream cheese and maple syrup until smooth and creamy.

Cut puffy pastry sheets into rectangles. Score the edges with a pairing knife (this will prevent the middle from puffing up!) and sprinkle with turbinado sugar. Spread 1-2 tablespoons of maple cream cheese filling and top with 1-2 tablespoons of spiced cranberry mixture. Bake for 15-20 minutes or until the edges of the pastry are puffy and golden brown.

In a small bowl whisk together powdered sugar and 1 tablespoon of half and half at a time. More half and half will create a thinner frosting and less will create a thicker frosting. Transfer to a plastic ziplock bag and trim the tip. Drizzle icing over pastries in a diagonal pattern.