- 1 sheet frozen puff pastry dough
- 8 ounces soft cream cheese spread
- 3 tablespoons sugar
- 1 cup cranberry sauce
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/2 tablespoon orange juice (add 1/4 teaspoon at a time if you need to thin the glaze)
- 1/2 teaspoon orange zest
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Slice the puff pastry into 8 equal rectangles. Score the puff pastry with a paring knife to leave a 1/4” border for each rectangle. Poke the center of the pastry with a fork. Set in the fridge while you prep the rest.
In a large bowl mix the softened cream cheese with the sugar and vanilla. Scoop 1-2 heaping tablespoons of mixture onto puff pastry. Gently spread it with the back of a spoon making sure to not touch the edges.
Top with 1-2 tablespoons of cranberry sauce on top of the cream cheese mixture. Gently spread. Bake for 18 minutes.
Make the glaze: in a medium bowl whisk the powdered sugar, orange juice, orange zest and vanilla. Drizzle over the baked pastries.