Description
Deliciously flaky pastry cups filled with a tangy-sweet cream cheese mixture and whole-berry cranberry sauce, perfect for holiday brunches and parties.
Ingredients
- 1 can crescent roll dough (8-count)
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup whole berry cranberry sauce
- Optional: chopped pecans or orange zest for topping
Instructions
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line lightly with nonstick spray.
- In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until completely smooth and lump-free.
- Unroll the crescent dough and separate the triangles. Cut each triangle in half lengthwise.
- Press each small dough piece into a mini muffin cavity, forming a cup.
- Spoon about 1 teaspoon of the cream cheese filling into each dough cup.
- Add about 1 teaspoon of whole berry cranberry sauce on top of the cream cheese in each cup.
- If using, sprinkle a few chopped pecans or a pinch of orange zest over each bite.
- Bake for 11–13 minutes, or until the dough edges are golden brown and the filling looks set.
- Remove from oven and let cool for 3–5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
These bites can be stored in an airtight container in the refrigerator for up to 3 days and are also freezable for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American