A jewel-tone cranberry and apricot filling is spiked with rum and baked in puff pastry shells to make these attractive holiday desserts.




  • 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.

  • Heat oven to 400°F.

  • 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.

  • Bake in 400°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 Facts

418 calories; 24 g total fat; 0 mg cholesterol; 230 mg sodium. 47 g carbohydrates; 5 g protein;