Cranberry sauce gets its chance to shine as the star ingredient with these cheesy cranberry sauce puffs.
Cheesy Cranberry Sauce Puffs
- 2 sheets puff pastry defrosted
- 6 ounces goat cheese
- 2 teaspoons sugar
- 3/4 cup homemade cranberry sauce
Preheat the oven to 400.
Line a baking sheet with a piece of parchment paper.
On a well-floured surface roll each puff pastry sheet into a 10”x15” rectangle.
Cut each sheet into 9 rectangles, each measuring 3-1/3”x5”.
Spread 3/4 tablespoon of goat cheese on one half of each pastry rectangle, leaving 1/2” margins.
Sprinkle a pinch of sugar over the goat cheese.
Top with 3/4 tablespoon of cranberry sauce.
Using a pastry brush or your fingertips, wet the edges of the pastry with water.
Fold unfilled side over topping; seal edges firmly.
Transfer filled pastries to the prepared baking sheet.
Bake for 14 minutes or until the pastry is golden brown.
Cranberry sauce- it’s almost always viewed as a sidekick. Whether it’s being paired with roast turkey or chicken pot pie, cranberry sauce is an add-on. If you’re a fan of cranberry sauce, as I am, it’s time for it to be the star of the show. Give these Cheesy Cranberry Sauce Puffs a try. You’ll see what a star cranberry sauce can be.
To learn more about this recipe, originally published in November 2019, keep reading.
When you get a pizza fresh from the oven, what’s your first instinct? Grab a slice, and take a bite. And then what happens? You burn the roof of your mouth, the tip of your tongue, or both. Yep, the siren song of pizza is so strong that many a person has suffered burns due to the hot, melty cheese
What does that have to do with Cheesy Cranberry Sauce Puffs? Everything. When I made my first test batch, I did what I always do and sampled it. To make sure that I got a good amount of filling in my bite I cut the puff in half and bit into the middle. And then I burnt my tongue on the incredibly hot cranberry sauce.
For the second round of recipe testing, my husband was home as well. So, as I pulled the tray of puffs from the oven, I warned him that he should let them cool a bit before eating. Although I’d warned my husband, once again, I bit a minute or two sooner than I should have. This time it was just a twinge of pain, but still I should have known better.
While no one enjoys burning the inside of her mouth, now is a critical time for me not to do so. As I am nearing the end of my WSET Level 3 course, I am busily studying and working on tasting wines. And guess what? When you have a burn on your tongue it diminishes your ability to taste.
Thus, I am trying to be extra careful with hot foods and drinks. I have even wondered if in the day or two before my exam I should skip hot coffee, soup, etc. until after the exam. It seems like a wise choice to me, especially as someone who’d rather have a chilled soup than a hot soup served lukewarm.
My exam is scheduled for the Tuesday after Thanksgiving. That means if there’s leftover cranberry sauce at my house, I either won’t be making these puffs or will need a firm reminder to LET THEM SIT for at least 15 minutes after baking. If you wait that long, you’ll be rewarded.
Final and very important note: These puffs are very yummy. Possibly worth burning your tongue for.