Cranberry-Apricot Puffs

Cranberry-Apricot Puffs
A jewel-tone cranberry and apricot filling is spiked with rum and baked in puff pastry shells to make these attractive holiday desserts.
Makes 8
Cook 6 m
Chill 15 m
Bake 12 - 15 m
Prep 5 m



  1. 1 of 4 In saucepan, combine cranberries, apricots, raisins, sugar, rum and salt. Bring to boiling; boil, stirring occasionally, until thickened and cranberries pop, 6 minutes. Scrape into a large bowl. Refrigerate until room temperature, about 15 minutes.
  2. 2 of 4 Heat oven to 400 degrees F.
  3. 3 of 4 Open pastry sheets. Cut each sheet into 4 equal pieces. Coat 8 standard-size muffin cups with cooking spray. Gently press middle of 1 pastry square into bottom and up side of muffin cup. Repeat with other squares. Fill each cup with level 1/4 cup filling. Fold pastry over tops.
  4. 4 of 4 Bake in 400 degrees F oven until golden, 12 to 15 minutes. Let cool in cups on wire rack 10 minutes. Remove puffs from cups to rack; cool 5 minutes. Dust with sugar. Serve warm.
Nutrition Information for Cranberry-Apricot Puffs
Servings Per Recipe: 8
Per Serving: 47 g carb., 24 g Fat, total, 3 g sat. fat, 4 g fiber, 0 mg chol., 230 mg sodium, 418 kcal cal., 5 g pro.