1 sheet frozen puff pastry, thawed and chilled
1 cup cranberry sauce
4 ounces goat cheese (cream cheese also would be great)
1 egg, beaten
Coat a large muffin tin with spray oil and heat oven to 375 degrees Fahrenheit. Cut puff pastry sheet into 6 equal squares. Just like with the spinach puffs, gently tug and pull the square until it fits in a muffin cup. Repeat for all 6 squares. Fill pastry with equal amounts of goat cheese and cranberry sauce.
Pinch pastry shut and brush with a coating of egg. Bake for 20-30 minutes, until golden brown on top.
Let cool a few minutes on a wire rack. Run a knife around the edges to loosen. Now here’s the rub: we ate these as soon as possible, they looked and smelled so good. But there were two left over, which we left sitting out and ate for dessert after dinner. They are MUCH, MUCH better when fully cooled. All the good stuff inside has congealed, so it’s not running all over the plate. You can pick them up and eat them out of hand when they’re cool. Lesson learned.