Cranberry Chutney, Goat Cheese, and Pecan Puff Pastry Appetizers

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This recipe was inspired by a cranberry appetizer that makes an appearance every. single. year at my family’s Christmas. I honestly can’t remember a Christmas without it and usually more than one person shows up with a plate of it. The appetizer is called Cream Cheese Extravaganza (what a name!) and involves (you guessed it) a cream cheese mixture topped with a cranberry chutney. It is ~~eaten~~ devoured on top of Ritz crackers, and is one of those food combinations that is almost impossible to stop eating once you have started. It’s dangerous stuff.

These puff pastry appetizers turn the cracker spread into a hand-held appetizer. They have such a wonderful combination of flavors and textures with the creamy, tangy goat cheese, the sweet chutney, the crunchy pecans, and the flaky puff pastry.

They would be a great addition to any holiday spread.

Cranberry Chutney, Goat Cheese, and Pecan Puff Pastry Appetizers

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Author: Taylor Kadlec
Total Time: 50 minutes
Yield: 16 appetizers 1x

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Description

These puff pastry appetizers feature creamy goat cheese, sweet cranberry chutney, and crunchy pecans, all wrapped in flaky pastry for a delightful holiday treat.

Ingredients

Units Scale

12 oz (340 g) package fresh cranberries
1/2 cup (120 ml) sugar
1 tsp ground cinnamon
1 cup (240 ml) orange marmalade or apricot preserves
2 tbsp lemon juice
1 package (2 sheets) frozen puff pastry, thawed
1 egg, beaten
4 oz (115 g) goat cheese, crumbled
1/2 cup (60 g) pecans, chopped

Instructions

To make the cranberry chutney, place the cranberries, sugar, cinnamon, orange marmalade or apricot preserves, and lemon juice in a saucepan and bring to a boil over medium-high heat.
Lower the heat to medium-low and let the mixture simmer for 15 minutes, stirring occasionally, until the cranberries have burst and the chutney has thickened.
Preheat the oven to 400°F (200°C).
Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 16 squares.
Place a small amount of goat cheese in the center of each square, followed by a spoonful of cranberry chutney and a sprinkle of chopped pecans.
Brush the edges of the squares with the beaten egg, then fold the corners to the center and press to seal.
Place the pastries on a baking sheet lined with parchment paper.
Brush the tops of the pastries with the remaining beaten egg.
Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed.
Allow to cool slightly before serving.

Notes

These appetizers are best served warm.
You can prepare the cranberry chutney a day in advance and store it in the refrigerator.
If you prefer a milder flavor, substitute cream cheese for goat cheese.
These pastries can be reheated in the oven at 350°F for 5-10 minutes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 appetizer
Calories: 150
Sugar: 9
Sodium: 100
Fat: 8
Carbohydrates: 18
Fiber: 1
Protein: 3
Cholesterol: 15

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Frequently Asked Questions

Can the cranberry chutney be made ahead of time?

Yes — the notes specifically say you can prepare the cranberry chutney a day in advance and store it in the refrigerator. This makes party-day assembly much faster since the 15-minute simmer is already done.

What can I use instead of goat cheese if I want a milder flavor?

The notes suggest substituting cream cheese for the 4 oz of goat cheese if you prefer a milder, less tangy filling. This is also the cheese used in the family’s original “Cream Cheese Extravaganza” appetizer that inspired this recipe.

How do I reheat these pastries if I made them earlier in the day?

Reheat them in the oven at 350°F for 5–10 minutes. The notes say they are best served warm, and oven reheating (rather than a microwave) will help maintain the flakiness of the puff pastry.