Ingredients:

  • 1 sheet (approx. 14 oz / 400 g) All-Butter Puff Pastry, thawed
  • 1 large Egg (for egg wash)
  • 1 tbsp Water or Milk (for egg wash)
  • 8 oz (225 g) Full-Fat Cream Cheese, softened
  • 1/4 cup (50 g) Granulated Sugar
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 tsp Fresh Orange Zest
  • Pinch of Fine Sea Salt
  • 1/2 cup (120 ml) Whole Berry Cranberry Sauce

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease the cups of the standard mini muffin tin.
  2. Make the Filling: In a medium bowl, combine the softened cream cheese, sugar, vanilla extract, orange zest, and salt. Whisk or beat until completely smooth, light, and lump-free. Set this filling aside.
  3. Prepare Egg Wash: Whisk the egg and water or milk together in a small bowl. Set aside.
  4. Cut the Pastry: Unroll the puff pastry sheet. Using a pizza cutter or sharp knife, cut the sheet into 24 equal squares (approximately 2-inch x 2-inch squares).
  5. Line the Tin: Gently press one pastry square into each cup of the mini muffin tin, pushing it down to form a small cup. The corners should stick up slightly above the rim.
  6. Fill the Cups: Spoon approximately 1 teaspoon of the cream cheese filling into the centre of each pastry cup. Do not overfill.
  7. Add Cranberry: Top the cream cheese filling with about 1/2 teaspoon of cranberry sauce.
  8. Egg Wash: Lightly brush the exposed pastry edges (the corners) with the prepared egg wash for shine and colour.
  9. Bake: Bake for 18–20 minutes, rotating the tin halfway through, until the pastry is deeply golden brown, puffed, and the filling is set but slightly soft in the centre.
  10. Cool & Serve: Immediately remove the muffin tin from the oven. Allow the bites to cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve at room temperature or slightly warm.