Cranberry Cream Cheese Puff Pastry Tarts
Flaky, buttery puff pastry + creamy vanilla filling + tart sweet berries. Easy, elegant, and perfect for any occasion!
Ingredients (12–16 tarts)
For the pastry
1 sheet puff pastry, thawed
1 egg (for egg wash)
1 tbsp water
Cream cheese filling
200 g cream cheese, softened
1/3 cup (70 g) sugar
1 tsp vanilla extract
1 tbsp lemon juice
1 egg yolk (optional, for creaminess)
Cranberry topping
1 ½ cups fresh or frozen cranberries
1/3 cup sugar
1 tbsp orange juice (or water)
1 tsp orange zest (optional)
How to Make Them
Make the cranberry topping
Add cranberries, sugar, and orange juice to a small pot.
Cook on medium heat 8–10 min until berries soften and mixture thickens.
Let cool completely.
Prepare the cream cheese filling
Mix together:
cream cheese
sugar
vanilla
lemon juice
egg yolk
Beat until smooth and creamy.
Shape the puff pastry
Preheat oven to 200°C / 400°F.
Roll out puff pastry and cut into 12 squares or circles.
Fold edges slightly or score a smaller square inside to create a border.
Brush edges with egg wash.
Assemble
Add 1 tablespoon cream cheese filling to the center of each pastry.
Place 1 spoon of cranberry topping on top.
Bake
Bake for 15–18 minutes, or until golden, puffed, and crisp.
Optional Finishing Touches
Dust with powdered sugar
Add a tiny sprig of fresh thyme (as in the photo)
Drizzle with honey
Sprinkle toasted coconut or almonds