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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



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


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.