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 package fresh cranberries
1/2 cup sugar
1 teaspoon ground cinnamon
1 cup orange marmalade or apricot preserves
2 tablespoons lemon juice
1 package (2 sheets) frozen puff pastry, thawed
1 egg, beaten
4 oz goat cheese, crumbled
1/2 cup 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