Sweet Cream Cheese Cranberry Tartlets
Sweet Cream Cheese Cranberry Tartlets are elegant, bite-sized desserts made with flaky puff pastry filled with a creamy, lightly tangy cranberry-cheese filling that bakes into beautiful pink swirls.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz cream cheese, softened
1/3 cup white cheddar cheese, shredded
1/3 cup powdered sugar
1/2 cup fresh cranberries
24 fresh cranberries, optional for topping
1 sheet puff pastry (from a 17.3 oz box, thawed)
Instructions
- Remove one sheet of puff pastry from the freezer and allow it to thaw slightly until pliable. Preheat the oven to 350°F (175°C).
- In a medium bowl, combine cream cheese, shredded white cheddar, powdered sugar, and fresh cranberries.
- Transfer the mixture to a small casserole dish, cover, and bake for about 25 minutes.
- Remove from the oven and stir to gently break down the cranberries and create pink swirls. Keep the oven on.
- On a lightly floured surface, roll the puff pastry into a 12×12-inch square and cut into 24 rectangles.
- Lightly grease 24 mini muffin cups and press one pastry piece into each cup.
- Spoon about 1/2 tablespoon of the cream cheese mixture into the center of each pastry.
- If desired, top each tartlet with a fresh cranberry.
- Bake for 15–18 minutes, until the pastry is puffed and lightly golden.
- Let tartlets rest for 5 minutes, then gently remove and transfer to a serving platter.
Notes
Can be served warm or at room temperature.
Do not overfill the pastry cups to prevent overflow.
Puff pastry should be thawed just enough to unfold without cracking.
A pinch of orange zest adds a bright citrus note.
Nutrition
- Serving Size: 1 tartlet
- Calories: 115
- Sugar: 6g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 18mg
