Posted by :
Posted date :
December 1, 2015 Comments Off on Cranberry Cheesecake Puffs
Do you end up having leftover cranberry sauce every Thanksgiving? I know that I sure do! This year, I decided to put that cranberry sauce to good use, so I created a cream cheese mixture that tasted exactly like cheesecake filling, rolled out puff pastry & filled the puff pastry squares with both the cream cheese & cranberries…the result…absolute deliciousness! The tart cranberries compliment the vanilla-scented cheesecake flavor, and the buttery, flaky layers of puff pastry add the finishing touch. I am including these delicious pastries as part of my Holiday Brunch Menu this year. Serve these easy-to-make-ahead pastries Christmas morning & enjoy! These would also make a wonderful gift!
in a bowl, combine the softened cream cheese, lemon juice, powdered sugar, vanilla extract & ground vanilla bean (a). Mix until smooth & well-blended (b). Set aside.
Unfold 1 puff pastry sheet & cut into 9 equal squares on a lightly floured surface (a). Roll out each square to half its thickness (b). Sprinkle with flour in case the puff pastry gets sticky. If necessary, refrigerate the other squares until you are ready to roll them out.
Spoon 1-2 heaping teaspoon(s) of the cream cheese mixture into the center of each puff pastry square...spread out the mixture over the puff pastry (a). Add a heaping teaspoonful of the cranberry sauce (b). Fold over each corner onto the cranberry sauce & transfer each Cranberry Cheesecake Puff to a silicone-lined baking sheet (c).
Once all the Cranberry Cheesecake Puffs are made, brush each Cranberry Cheesecake Puff with melted butter.
Bake the Cranberry Cheesecake Puffs for 15 minutes, until the puff pastry has expanded or "puffed" & is nicely browned. Remove from the oven & allow to cool for a few minutes before serving. The Cranberry Cheesecake Puffs are delicious served at room temperature. Sprinkle with puff pastry, if desired.
Makes 18 pastries.
I typically use Pepperidge Farm Puff Pastry...follow the directions on the box for proper thawing.
The most important step is keeping the puff pastry cold. If the puff pastry becomes warm, then refrigerate...I like to cut the puff pastry, work in batches of making 4 at a time, while refrigerating the remaining puff pastry until ready to use.
The cream cheese mixture may be made 2-3 days ahead of time & will keep up for a week in the fridge.
I really like ground vanilla bean powder because it really adds a dimension to the cheesecake filling that cannot be attained with vanilla extract alone. Ground Tahitian Vanilla Bean is available online in a variety of places, including Open Sky.
You can make the Cranberry Cheesecake Puffs a day ahead & bake the next day.