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

Source: Family Circle

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Recipe Summary

cook:
6 mins
chill:
15 mins
bake:
12 mins to 15 mins at 400°
prep:
5 mins
Servings:
8
Yield:
8 puffs
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Ingredients

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Directions

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  • 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.

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  • Heat oven to 400°F.

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  • 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.

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  • Bake in 400°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

418 calories; total fat 24g; saturated fat 3g; cholesterol 0mg; sodium 230mg; carbohydrates 47g; fiber 4g; protein 5g.
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