Sweet Cream Cheese Cranberry Tartlets Recipe

Introduction

These Sweet Cream Cheese Cranberry Tartlets combine creamy, tangy filling with flaky puff pastry for a delightful bite-sized treat. Perfect for holiday gatherings or anytime you want a sweet and festive snack.

Ingredients

• 8 oz. cream cheese, softened
• 1/3 cup white cheddar cheese, shredded
• 1/3 cup powdered sugar
• ½ cup fresh cranberries, plus 24 more for topping (optional)
• 1 sheet puff pastry (from a 2-sheet, 17.3 oz. box)

Instructions

1. Step 1: Remove one sheet of puff pastry from the freezer and let it thaw slightly to prevent tearing when unfolded.
2. Step 2: Preheat the oven to 350°F (175°C). In a medium bowl, mix together the cream cheese, shredded white cheddar, powdered sugar, and ½ cup fresh cranberries.
3. Step 3: Transfer the cheese mixture to a small casserole dish, cover, and bake for 25 minutes. Keep the oven on after removing the dish.
4. Step 4: Stir the baked cheese mixture gently to break down some cranberries, creating light pink swirls and evenly distributing the fruit.
5. Step 5: On a floured surface, roll the puff pastry sheet into a 12-inch by 12-inch square.
6. Step 6: Cut the pastry into 24 rectangles by making three cuts across the top (3 inches apart) and five cuts down the side (2 inches apart).
7. Step 7: Lightly spray 24 mini muffin tin cups with nonstick cooking spray and press each puff pastry piece into a cup, shaping gently without worrying about perfection.
8. Step 8: Using a cookie scoop or spoon, drop about ½ tablespoon of the cream cheese mixture into each pastry cup. Top each with a fresh cranberry if desired.
9. Step 9: Bake the tartlets for 15–18 minutes, until the pastry is puffed and golden brown. Remove from oven and let cool in the pan for 5 minutes.
10. Step 10: Use a fork to gently lift each tartlet from the tin and transfer to a serving plate.

Tips & Variations

• For added flavor, sprinkle a tiny pinch of cinnamon or nutmeg into the cheese mixture before baking.
• If fresh cranberries aren’t available, use frozen cranberries, thawed and drained.
• Try swapping white cheddar for sharp cheddar or even a mild gouda for a different twist.
• Serve these tartlets chilled or at room temperature; they taste great either way.

Storage

Store leftover tartlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F) for 5–7 minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tartlets ahead of time?

Yes, you can prepare the cheese filling and puff pastry cups ahead, then assemble and bake just before serving for best freshness.

Can I freeze the tartlets?

Yes, unbaked assembled tartlets can be frozen in the muffin tin for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.

Sweet Cream Cheese Cranberry Tartlets Recipe

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4.7 from 59 reviews

These Sweet Cream Cheese Cranberry Tartlets combine the rich creaminess of softened cream cheese and white cheddar with the tart burst of fresh cranberries, all encased in flaky puff pastry. Perfectly baked to a golden-brown finish, these tartlets make a delightful appetizer or festive treat that’s both visually appealing and delicious.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 43 minutes
• Total Time: 58 minutes
• Yield: 24 tartlets 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheese and Filling

• 8 oz. cream cheese, softened
• 1/3 cup white cheddar cheese, shredded
• 1/3 cup powdered sugar
• ½ cup fresh cranberries, plus 24 more for topping (optional)

Pastry

• 1 sheet puff pastry (from a 2-sheet box, 17.3 oz.)

Other

• Nonstick cooking spray

Instructions

1. Prepare Puff Pastry: Remove one sheet of puff pastry from the freezer and let it thaw slightly until pliable to avoid breaking when unfolding.
2. Preheat Oven and Mix Filling: Preheat your oven to 350°F (175°C). In a medium bowl, combine the softened cream cheese, shredded white cheddar, powdered sugar, and ½ cup fresh cranberries until well mixed.
3. Bake Cheese Mixture: Transfer the cheese and cranberry mixture into a small casserole dish, cover it, and bake in the preheated oven for 25 minutes to meld flavors and soften cranberries.
4. Stir and Break Cranberries: Remove the casserole from the oven and stir the mixture thoroughly to break down some cranberries creating light pink swirls and ensuring even distribution.
5. Roll and Cut Pastry: On a floured surface, roll the thawed puff pastry to a 12 x 12-inch square. Cut into 24 rectangles by making three cuts across (3 inches apart) and five cuts down (2 inches apart).
6. Prepare Tartlet Tins: Lightly spray 24 mini muffin tins with nonstick cooking spray and press each puff pastry rectangle into a tin, forming the tartlet shells.
7. Fill Tartlets: Using a cookie scoop or spoon, place about ½ tablespoon of the cream cheese and cranberry mixture into each tartlet shell. Optionally, top each with one fresh cranberry for garnish.
8. Bake Tartlets: Bake the filled tartlets in the 350°F oven for 15-18 minutes until the pastry puffs and turns a light golden-brown color.
9. Cool and Serve: Remove tartlets from the oven and let them rest for 5 minutes. Gently loosen each tartlet with a fork and transfer to a serving plate. Serve warm or at room temperature.

Notes

• Allow the puff pastry to thaw just enough to handle easily without cracking.
• Fresh cranberries are preferred for their tartness, but frozen cranberries can be used; thaw and drain excess moisture before mixing.
• If you don’t have a mini muffin tin, a mini tart pan or cupcake tin can be used as alternatives.
• The baked cream cheese filling can be prepared a day ahead and refrigerated to save time.
• These tartlets are best enjoyed the same day for optimal pastry crispness.

Keywords: sweet tartlets, cream cheese cranberry tartlets, puff pastry tartlets, holiday appetizers, bite-sized desserts