Cranberry Roll-ups

Cranberry Roll-ups
Servings: 33 Yield: 2-3/4 dozen roll-ups Prep 20 mins Bake 425°F 15 mins to 18 mins Cook 10 mins


  • 1 cup cranberries
  • 1/3 cup packed light-brown sugar
  • 1/8 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 1/2 cup dried apricots
  • 2 tablespoons apple or cranberry juice
  • 1 box (17.3 ounces) frozen puff pastry sheets, thawed according to package directions
  • 1/2 cup walnuts, coarsely chopped

Make It

1. Combine cranberries, brown sugar, cinnamon, nutmeg, apricots and juice in small saucepan. Bring to boiling over medium-high heat. Cover; reduce heat to medium-low. Cook for 8 minutes or until thickened.

2. Transfer cranberry mixture to food processor or blender. Puree until almost completely smooth, but still with some small pieces; you should have about 1 cup filling. Set filling aside to cool.

3. Heat oven to 425 degrees F.

4. Unroll 1 pastry sheet on flat surface. Spread half the cranberry filling over pastry. Cut sheet in half lengthwise; cut each half crosswise into 8 equal strips. Roll up each strip, enclosing filling. Repeat with remaining sheet of pastry and filling, to make a total of 32 roll-ups.

5. Spoon about 1/2 teaspoon chopped nuts into each of 32 cups (1-3/4 x 3/4 inch) in mini-muffin pans (3 pans). Place a roll-up, cut side up, in each cup.

6. Bake one pan in 425 degree F oven 15 to 18 minutes or until roll-ups are puffed and golden. Transfer roll-ups to rack to cool. (While baking one mini-muffin pan, keep other pans refrigerated. Or, if you have only one mini-muffin pan, refrigerate other unbaked roll-ups. After baking one batch, let pan cool. Then wash and dry the pan and proceed with the other batches of roll-ups.)

7. Serve roll-ups slightly warm or at room temperature.

Nutrition Facts

Servings Per Recipe: 33; Amount Per Serving: cal. (kcal): 111, Fat, total (g): 5, chol. (mg): , sat. fat (g): 1, carb. (g): 15, fiber (g): 2, pro. (g): 2, sodium (mg): 52, Percent Daily Values are based on a 2,000 calorie diet.