Pin Flaky puff pastry cups filled with a creamy, tangy cranberry&jalapeño dip are perfect as a festive appetizer or party snack. These pastries combine sweet cranberries and a spicy kick, making every bite memorable at gatherings.
I discovered this recipe during last year&s holiday get-together. My guests loved how the creamy dip paired with the light, flaky pastry, and the leftovers vanished by midnight. It has quickly become a seasonal staple in my kitchen.
Ingredients
- Puff Pastry: 2 sheets frozen puff pastry, thawed
- Cream Cheese: 225 g (8 oz), softened
- Sour Cream: 60 ml (1/4 cup)
- Honey: 2 tbsp
- Salt: 1/4 tsp
- Cranberries: 120 g (1 cup) fresh or frozen, chopped
- Jalapeño: 1 medium, seeded and finely diced
- Fresh Cilantro: 2 tbsp, chopped
- Green Onions: 2 tbsp, thinly sliced
- Sugar: 2 tbsp
- Lime Juice: 1 tbsp
- Garnish (optional): Extra chopped cilantro, finely diced jalapeño
Instructions
- Prep the Oven:
- Preheat oven to 200°C (400°F) and lightly grease a 24-cup mini muffin tin.
- Prepare Pastry Cups:
- Roll out thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 12 equal squares (24 total) and press each square into the muffin tin to form pastry cups.
- Make Creamy Filling:
- In a bowl, beat together cream cheese, sour cream, honey, and salt until smooth and creamy.
- Combine Topping Ingredients:
- In a separate bowl, mix cranberries, jalapeño, cilantro, green onions, sugar, and lime juice. Let the mixture stand for 10 minutes so flavors blend.
- Fill Pastry Cups:
- Spoon about 1 teaspoon of the cream cheese mixture into each cup, then top with a small spoonful of the cranberry jalapeño mixture.
- Bake & Garnish:
- Bake pastries for 18 to 20 minutes, until golden and crisp. Cool in the tin for 5 minutes before removing. Garnish with extra cilantro and jalapeño if desired, then serve warm or at room temperature.
Pin My kids love helping press the pastry squares into the tins and adding colorful toppings. These pastries disappear fast at family gatherings, especially served alongside sparkling cider!
Required Tools
Prepare with a rolling pin, 24-cup mini muffin tin, mixing bowls, electric mixer or whisk, and a spoon or small scoop for filling the cups.
Allergen Information
This recipe contains wheat (gluten) and milk (dairy). Check puff pastry packaging for ingredient details and cross-contamination warnings.
Nutritional Information
Each cranberry jalapeño puff pastry contains about 95 calories, 6 g total fat, 9 g carbohydrates, and 2 g protein.
Pin Create these cranberry jalapeño pastries ahead for stress-free entertaining. Serve them as a standout appetizer at your next festive gathering.
Recipe FAQ
- → Can I use frozen cranberries?
Yes, frozen cranberries work well. Just thaw and drain them before chopping and mixing.
- → How spicy are these puff pastries?
They're mildly spicy. For less heat, use less jalapeño or substitute with a mild green pepper.
- → Can I prepare these ahead of time?
These pastries taste best fresh, but you can assemble and refrigerate the cups before baking.
- → What other cheeses work in the filling?
Try adding crumbled feta for a salty flavor twist, or substitute goat cheese for tang.
- → How do I store leftovers?
Cool pastries completely and store in an airtight container in the fridge for up to 2 days.
- → Are the pastries vegetarian?
Yes, these puff pastries use vegetarian ingredients commonly found in stores.