I'm still working through my holiday leftovers! On Monday, I dug through the fridge, packaged up some things to be frozen and put some other leftovers aside to create some meals for the week. Of course, I made the family's favorite, Spinach Stuffed Shells and I made some butternut squash soup with turkey melts on the side for dinner last night. But the new favorite was a quick and easy way to use up our cranberry sauce. I make my cranberry sauce from scratch. I just throw a bag of cranberries into a baking dish with some chopped candied ginger and bake it for about a 40 minutes. While it's still hot, I mix in a cup of sugar. That's it. Super easy and really nice with turkey. But it's even better as a pastry filling! Here's how to make my Cranberry Pastries. I'm sure you can use any type of leftover cranberry sauce and it will be delicious!
Cranberry Pastries by Laura Bray
Makes 6 pastries
- 1 sheet of puff pastry
- 1.5 cups of leftover cranberry sauce
- 1 tbsp sugar
- 1 lemon
- 1 cup of powdered sugar
- Preheat oven to 375 degrees.
- Roll out puff pastry sheet into a 10" x 10" square. Cut it into 6 even squares.
- Spoon 1/4 cup of cranberry sauce into the middle of each square,
- Fold corners of the pastry over the cranberry sauce. (Like an envelope.)
- Place on a baking sheet. I put a piece of parchment paper down first to make clean-up easier!
- Sprinkle with sugar.
- Bake for 15-20 minutes. Just until the pastry has puffed up and is lightly browned.
- Set the pastries aside to cool for 10 minutes.
- While the pastry is cooling, Mix the powdered sugar and lemon juice to form a pourable icing. Keep adding sugar to the lemon juice until you get the consistency you want.
- Drizzle the icing over the pastries.
This is really a great treat for breakfast, with some yogurt on the side and a cup of tea.
Have a lot of leftover cranberries? Check out my recipe for a cranberry ice cream topping too!