Ingredients

• 2 sheets of puff pastry, thawed

• 8 oz cream cheese, cut into 24 small cubes

• 1 bag (12 oz) fresh or frozen cranberries

• ½ cup orange juice

• 1 tablespoon orange zest

• ½ cup granulated sugar (adjust to taste)

• ¼ teaspoon cinnamon

• ⅛ teaspoon nutmeg

• 1 tablespoon cornstarch

• 1 tablespoon water (for slurry)

• 1 egg (optional, for egg wash)

Directions

1. Preheat your oven to 375 degrees F. In a medium saucepan, combine cranberries, orange juice, orange zest, sugar, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture starts to thicken (about 8-10 minutes).

2. In a small bowl, mix the cornstarch and water to make a slurry. Add the slurry to the cranberry mixture and cook for an additional 1-2 minutes, stirring constantly, until thickened. Remove from heat and set aside to cool slightly.

3. Roll out the puff pastry sheet on a lightly floured surface and cut it into 24 equal squares. Gently press each square into the cups of a mini muffin tin, ensuring the corners slightly overhang

4. Place one cube of cream cheese in the center of each puff pastry cup. Spoon about 1 teaspoon of the cranberry sauce over the cream cheese. Be careful not to overfill. Add egg wash for shine

5. Bake in the preheated oven for 15-18 minutes, or until the puff pastry is golden and puffed

6. Allow the bites to cool in the tin for 5 minutes before transferring to a platter. Serve warm or at room temperature. Perfect for holiday gatherings or as a festive appetizer!