ingredients
  • frozen cranberries 2 cups
  • packed brown sugar ½ cup 
  • Salted butter 2 tbsp
  • Vanilla Extract 1 ½ tsp, divided
  • sheet of puff pastry 1 17 oz., thawed
  • Heavy Cream ½ cup
  • whole egg 1
  • White sugar 1/4 cup • 392 kcal
  • almond slivers ¼ cup 
  • Powdered sugar optional
Calories refers to 100 gr of product

Like pumpkin and apple, the sweet-tart flavor of cranberries is synonymous with fall. If you're looking for a perfect Thanksgiving dessert, why not try cranberry pastry? This cranberry pastry recipe yields light crunchy buns with an inviting filling that everyone's sure to enjoy. The luxurious crème brulee filling goes beautifully with the tangy taste of the cranberries. While you can use fresh berries, frozen is the best way to go in this recipe. This is also a great make-ahead recipe. You can prepare a batch of the cranberry jam up to 2 days in advance. Cranberry pastry is so light and airy, it doubles as a lovely breakfast treat – ideal for a cozy autumn brunch.

How to Make Cranberry Pastry

Heat a saucepan over medium heat. Add the cranberries, brown sugar, and butter, stirring constantly. Bring to a boil, then reduce the heat and all the mixture to simmer for about 5 to 7 minutes until it becomes thick. Add 1 tsp of vanilla extract and stir to combine. Pour the cranberry mixture into a bowl, cover, and place in the fridge to cool.

Preheat your oven to 400°F. Lightly grease a baking tray with cooking spray, vegetable oil, or butter.

Flour your work surface. Roll out the pastry sheet to 12×12 inches.

Cut the pastry into 9 4-inch squares using a sharp knife.

Spoon the cranberry mix onto the center of each square. Wet the tip of your finger and lightly brush the pastry edges with water.

Fold the pastry, then pinch the edges to form a seal. Repeat on each square.

Place the pastries seam side down on the baking tray. Carefully make a slit in the top of each pastry to allow steam to escape when baking. Bake the pastries for 15 minutes or until they just begin to brown.

While the pastries are in the oven, whisk the egg, cream, sugar, and ½ tsp of vanilla together. Remove the pastries from the oven, and pour the cream mix over each. Garnish with almonds.

Bake for 15 minutes or until the pastries take on a rich golden brown color. Dust with powdered sugar, if desired, and serve warm or at room temperature.

Instructions

Heat a saucepan over medium heat. Add the cranberries, brown sugar, and butter, stirring constantly. Bring to a boil, then reduce the heat and all the mixture to simmer for about 5 to 7 minutes until it becomes thick.

Add 1 tsp of vanilla extract and stir to combine. Pour the cranberry mixture into a bowl, cover, and place in the fridge to cool.

Preheat your oven to 400°F. Lightly grease a baking tray with cooking spray, vegetable oil, or butter.

Flour your work surface. Roll out the pastry sheet to 12×12 inches. Cut the pastry into 9 4-inch squares using a sharp knife.

Spoon the cranberry mix onto the center of each square. Wet the tip of your finger and lightly brush the pastry edges with water. Fold the pastry, then pinch the edges to form a seal. Repeat on each square.

Place the pastries seam side down on the baking tray. Carefully make a slit in the top of each pastry to allow steam to escape when baking.

Bake the pastries for 15 minutes or until they just begin to brown.

While the pastries are in the oven, whisk the egg, cream, sugar, and ½ tsp of vanilla together. Remove the pastries from the oven, and pour the cream mix over each. Garnish with almonds.

Bake for 15 minutes or until the pastries take on a rich golden brown color. Dust with powdered sugar, if desired, and serve warm or at room temperature.

Notes

You can make this recipe ahead the next time you're planning a family brunch.

Cranberry is perfect for autumn, but you could tweak this recipe by using your favorite frozen fruits. Blueberries, blackberries, and other frozen mixed fruits would work fantastically well in this recipe.

Love vanilla? Try using vanilla bean as opposed to vanilla extract – it has a much more intense flavor.