Cranberry-Apricot Puffs

A jewel-tone cranberry and apricot filling is spiked with rum and baked in puff pastry shells to make these attractive holiday desserts.

Cranberry-Apricot Puffs
Servings: 8 Yield: 8 puffs Cook 6 mins Chill 15 mins Bake 400°F 12 mins to 15 mins Prep 5 mins


  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1/2 cup chopped dried apricots
  • 1/2 cup golden raisins
  • 3/4 cup granulated sugar
  • 1/4 cup light or dark rum
  • 1/4 teaspoon salt
  • 1 package (17.5 ounces) frozen puff pastry sheets (2 sheets), thawed following package directions
  • Powdered sugar, for dusting

Make It

1. In saucepan, combine cranberries, apricots, raisins, sugar, rum and salt. Bring to boiling; boil, stirring occasionally, until thickened and cranberries pop, 6 minutes. Scrape into a large bowl. Refrigerate until room temperature, about 15 minutes.

2. Heat oven to 400 degrees F.

3. Open pastry sheets. Cut each sheet into 4 equal pieces. Coat 8 standard-size muffin cups with cooking spray. Gently press middle of 1 pastry square into bottom and up side of muffin cup. Repeat with other squares. Fill each cup with level 1/4 cup filling. Fold pastry over tops.

4. Bake in 400 degrees F oven until golden, 12 to 15 minutes. Let cool in cups on wire rack 10 minutes. Remove puffs from cups to rack; cool 5 minutes. Dust with sugar. Serve warm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 418, Fat, total (g): 24, chol. (mg): , sat. fat (g): 3, carb. (g): 47, fiber (g): 4, pro. (g): 5, sodium (mg): 230, Percent Daily Values are based on a 2,000 calorie diet.