- 1 lb puff pastry sheets (2 sheets)
- 20 tsp whole berry cranberry sauce
- black pepper
- ½ cup pecans (toasted)
Defrost frozen puff pastry according to package instructions. Preheat oven to 400º F and spray your mini muffin tray cups with non-stick spray. Omit if using a silicone tray.
Roll out the defrosted puff pastry. Using a sharp knife, cut one of the puff pastry sheets into approximately 20 separate 2-inch-square pieces, and repeat with the second sheet. *If puff pastry is hard to work with, put it back into the refrigerator for 60 seconds to chill and then try again.
Mold the cut pastry into the mini muffin cups. Fill each pastry shell with 1 tsp of the whole cranberry sauce. Then, grind the pepper grinder several times, and sprinkle black pepper evenly over the filled pastry cups. Bake for approximately 15 minutes or until lightly browned.
While the pastry bites are baking, toast the pecans. Line a baking sheet with parchment paper and evenly spread a layer of the nuts. Place the nuts in the oven, already set to 400° F. Roast for 5 minutes, or until aromatic. Let pecans cool completely before breaking them into pieces. When the pastry bites are done baking, top with toasted pecan pieces and serve immediately!
Calories: 69kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 28mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.3mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.