Cranberry & Cream Cheese Puff Pastry Blossoms

These Cranberry & Cream Cheese Puff Pastry Blossoms are flaky, fruity, and perfectly sweet with just the right touch of tang. I love making them for holiday brunches, afternoon snacks, or festive dessert platters. With creamy filling wrapped in golden, buttery pastry, each bite is a beautiful blend of textures and flavors.

Why You’ll Love This Recipe

I love this recipe because it looks impressive but takes barely any time to put together. The combination of tart cranberry sauce, smooth cream cheese, and a hint of orange zest feels fancy, but I can whip it up in under 30 minutes. Whether I’m entertaining or treating myself, these little pastries never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 sheet puff pastry, thawed

• 4 oz cream cheese, softened

• 1/4 cup cranberry sauce

• Zest of 1/2 an orange

• 1 tbsp honey (optional)

• 1 egg, beaten (for egg wash)

• Powdered sugar (optional, for dusting)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. On a lightly floured surface, I roll out the puff pastry and cut it into 9 equal squares (about 3×3 inches each).

3. In a small bowl, I mix together the cream cheese, cranberry sauce, orange zest, and honey until smooth and creamy.

4. I place a spoonful of the filling in the center of each pastry square. Then I fold each corner into the center and press gently to seal, forming a little blossom.

5. I brush the tops with the beaten egg to help them turn beautifully golden.

6. I bake them for 12–15 minutes, until puffed and golden brown.

7. I let them cool slightly, then dust them with powdered sugar if I want a touch of sweetness on top.

Servings and timing

This recipe makes 9 puff pastry blossoms, ideal for serving at breakfast, brunch, or as a dessert.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 9
Calories per serving: 160 kcal

Variations

• I use raspberry jam instead of cranberry sauce for a different flavor.

• I swap the honey for maple syrup or leave it out for a tangier filling.

• I add chopped pecans or walnuts for crunch.

• I make a savory version by using goat cheese and caramelized onions.

• I drizzle with a simple glaze instead of powdered sugar for a bakery-style finish.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for one day, or in the fridge for up to 3 days. To reheat, I place them in a 325°F oven for 5–7 minutes to bring back that crisp texture. I avoid microwaving since it makes the pastry soggy.

FAQs

Can I make these ahead of time?

Yes, I sometimes assemble them and keep them covered in the fridge for a few hours before baking. That way, I can pop them in the oven right when I need them.

Can I freeze them?

Yes. I freeze them after baking—once cooled—then reheat in the oven for 10 minutes at 350°F. They crisp up beautifully.

What kind of cranberry sauce works best?

I use whole-berry cranberry sauce for better texture, but jellied works fine too if I want a smoother filling.

How do I stop the filling from leaking out?

I make sure not to overfill the pastry and press the corners firmly in the center to help seal everything inside.

Can I double the recipe?

Absolutely. I just use two sheets of puff pastry and double the filling ingredients—it scales easily for larger gatherings.

Conclusion

Cranberry & Cream Cheese Puff Pastry Blossoms are one of those treats that feel fancy but take almost no effort. I love how they turn out every time—flaky, creamy, fruity, and just sweet enough. Whether I’m baking them for a holiday brunch or just to enjoy with coffee, they’re always a hit.

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