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Cran-raspberry Nut Puff Pastries

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Cran-Raspberry Nut Puff Pastries
2008-07-25 Desserts
5 72

Puff pastry squares are covered with pecans, baked, & split, then filled with a creamy cranberry mixture and topped with a cooked cranberry sauce.

  • Servings: 18


1 pkg (17.3 Oz) Frozen Puff Pastry Sheets, thawed
1 Egg, separated
1 Tbsp Water
1 cup Chopped Pecans
1 cup Sugar
1× 8 oz pkg Cream Cheese, softened
¾ cup Powdered Sugar
½ tsp Vanilla
⅓ cup Jellied Cranberry Sauce
1 cup Whipping Cream
Cranberry-raspberry Sauce:
3 cups Frozen Lightly Sweetened Raspberries
2 cups Fresh Cranberries
⅓ cup Cranberry-raspberry Juice
½ cup Granulated Sugar
1 Tbsp Cornstarch
Zest of An Orange, optional


Preheat oven to 375 degrees. Grease 2 baking/cookie sheets. Unfold pastry sheets onto a lightly floured surface. Cut each sheet into 9, 3-inch squares. Place 1 inch apart on prepared sheets.

In a small bowl, beat egg yolk and water until mixed; brush over pastry squares with pastry brush. In another bowl, beat egg white with fork until slightly frothy; add pecans and sugar. Spread over each square. Bake at 375 for 20 to 25 minutes, until puffed and slightly browned. Cool 10 minutes, remove to wire racks to cool completely.

In medium-large saucepan, stir together all sauce ingredients and cook over medium heat, stirring constantly, until thickened. Set aside to cool.

In medium mixing bowl, beat cream cheese, sugar, and vanilla with electric mixer at medium speed until fluffy. Mix in cranberry sauce. Gradually add whipping cream, beating until thickened.

To assemble, split pastries in half horizontally. Fill with cream cheese filling; replace tops. Pour sauce over each serving on dessert plate.

Helpful Tips:

This is a great lighter dessert after a heavy Thanksgiving meal!