Two-Bite Cranberry Puffs, Two Ways

These savory or sweet cranberry puffs are wonderful during the holidays for brunch, tea, hors d’oeuvres, or dinner rolls.  Everything up to baking can be prepared ahead and kept covered in the refrigerator or another cold place.  This super-easy recipe is always a crowd pleaser.

Preheat oven to 375° F.

Prepare an egg wash by whisking 1 egg with 1 tablespoon water.

Coarsely chop ¼ cup dried cranberries.

Set these aside.

On a lightly floured work surface and with a lightly floured rolling pin, flatten 1 package refrigerator crescent dough to form a large rectangle. Seamless sheet dough works best. Alternatively, thaw and use 1 sheet frozen puff pastry.

Savory Puffs

For savory puffs, sprinkle dough to taste with:

  • Onion powder
  • Garlic
  • Salt
  • Lemon pepper or freshly ground black pepper
  • ½ teaspoon dried dill weed
  • ½ teaspoon poppy seeds (optional)
  • Cranberries

Sweet Puffs

For sweet puffs, sprinkle dough to taste with:

  • ½ tablespoon granulated sugar
  • Nutmeg
  • ½ teaspoon fresh lemon zest
  • ½ teaspoon poppy seeds (optional)
  • Cranberries

Using a pizza wheel, cut dough in half lengthwise.

Roll each half from the long edge.  If dough sticks, gently guide dough with pastry scraper or chef’s knife.

You will have 2 long, thin logs.  Trim ends.

Cut each log into approximately 8 two-inch rolls.

Place rolls seamside down on an ungreased baking sheet.  Lightly brush with egg wash.

For savory puffs, sprinkle rolls with another ½ teaspoon poppy seeds, if desired.

For sweet puffs, sprinkle rolls with another ½ tablespoon granulated sugar, if desired.

Bake 10-15 minutes or until puffy and golden brown.  Remove promptly from baking sheet and cool on wire rack.

Serve warm or at room temperature.  Makes approximately 16 two-bite cranberry puffs.


2010 Vanessa R. Troup

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