Cheesy Cranberry Sauce Puffs

by Michele Pesula Kuegler | November 25th, 2019 | Appetizers, Recipes, Vegetarian
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Cranberry sauce- key to a simple snack!

Cheesy Cranberry Sauce Puffs

Cranberry sauce- key to a simple snack!
Prep Time15 mins
Cook Time14 mins
Total Time30 mins
Course: Appetizer
Keyword: cranberry sauce, puff pastry
Servings: 6
Author: Michele Pesula Kuegler

Ingredients

  • 2 sheets puff pastry defrosted
  • 6 ounces goat cheese
  • 2 teaspoons sugar
  • 3/4 cup cranberry sauce

Instructions

  • 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.

Notes

WARNING: The filling is incredibly hot. It is best to let them cool for a few minutes before eating.

If you need a recipe for cranberry sauce, give this Homemade Whole Berry Sauce a try.

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.

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