Cranberry Puff Pastry Bites
Holiday hosting already comes with a long to-do list. These cranberry puff pastry bites keep the appetizer part easy with flaky pastry, whole berry cranberry sauce, and toasted pecans. A few simple ingredients, a quick bake, and you’ve got something festive to pass around while everyone asks when dinner will be ready.
- Prep Time: 5 minutes, plus thawing
- Cook Time: 15 minutes
- Total Time: 20 minutes, plus thawing
- Yield: 40 bites
Ingredients
- 1 lb puff pastry (2 sheets), thawed according to package instructions
- About 1 cup whole berry cranberry sauce (use 1 teaspoon per bite)
- Freshly ground black pepper, to taste
- ½ cup whole pecans
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-By-Step Instructions
Step 1: Thaw the puff pastry according to the package instructions. Preheat the oven to 400°F. Lightly grease the mini muffin cups with nonstick spray. If using a silicone pan, follow the manufacturer’s instructions for greasing.
Step 2: Roll out the thawed puff pastry as needed, then cut each sheet into about 20 squares (about 2 inches each), for a total of 40 squares. If the pastry becomes soft or sticky, refrigerate it for 5–10 minutes, or until firm enough to handle.
Step 3: Gently press each pastry square into a mini muffin cup. Fill each with 1 teaspoon of cranberry sauce and sprinkle with a little freshly ground black pepper. Bake for approximately 15 minutes, or until the pastry is puffed and lightly golden.
Step 4: While the pastry bites bake, spread the pecans in a single layer on a parchment-lined baking sheet. Toast in the same oven for about 5 minutes, watching closely, until fragrant. Let the pecans cool enough to handle, then chop them into small pieces. Sprinkle over the baked pastry bites and serve warm.
🍋 Simply Made Suggestions
- Skip the nuts: Leave off the pecans if you prefer. The cranberry-filled pastry is delicious on its own!
- Use leftover cranberry sauce: These bites are an easy way to use up extra whole berry cranberry sauce after Thanksgiving.
- Keep the pastry cool: If it gets soft or sticky while you’re assembling, pop it in the refrigerator for 5–10 minutes.
- Watch the pecans: They toast quickly, so check them often to keep them from burning.
❤️ Before You Go…
Planning a holiday get-together? Browse our Easy Party Food Recipes for crowd-pleasing bites, explore our Thanksgiving Menu to plan your feast, or try our Christmas Appetizers to kick off the festivities.
Cranberry Puff Pastry Bites
Equipment
- mini muffin tray
Ingredients
- 1 lb puff pastry (2 sheets, thawed according to package instructions)
- 1 cup whole berry cranberry sauce (use 1 teaspoon per bite)
- Freshly ground black pepper (to taste)
- ½ cup whole pecans
Instructions
- Thaw the puff pastry according to the package instructions. Preheat the oven to 400°F. Lightly grease the mini muffin cups with nonstick spray. If using a silicone pan, follow the manufacturer’s instructions for greasing.
- Roll out the thawed puff pastry as needed to cut each sheet into approximately 20 squares, about 2 inches each, for a total of 40 squares.
- If the pastry becomes soft or sticky, refrigerate it for 5–10 minutes, or until firm enough to handle.
- Gently press each pastry square into a mini muffin cup. Fill each with 1 teaspoon of cranberry sauce and sprinkle with a little freshly ground black pepper.
- Bake for approximately 15 minutes, or until the pastry is puffed and lightly golden.
- While the pastry bites bake, spread the pecans in a single layer on a parchment-lined baking sheet. Toast in the same oven for about 5 minutes, watching closely, until fragrant.
- Let the pecans cool enough to handle, then chop them into small pieces. Sprinkle over the baked pastry bites and serve warm.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
