Sweet Cream Cheese Cranberry Tartlets Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Total Time: 58 minutes
- Yield: 24 tartlets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Prepare Puff Pastry: Remove one sheet of puff pastry from the freezer and let it thaw slightly until pliable to avoid breaking when unfolding.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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
