These cranberry cream cheese hand pies make a perfect last-minute Thanksgiving dessert! Made with puff pastry, cream cheese, and cranberry sauce. They are great for dessert and fit right in at breakfast, too!
These cranberry and cream cheese hand pies taste like they require a lot of work. They don’t! You simply thaw some store bought puff pastry, add a slice of cream cheese and jellied cranberry sauce, and fold into a little pie. The sweetness from the cranberry sauce mingles with the cream cheese to create a light, not-too-sweet pie.
Ingredients
- Cream Cheese. You want it to be really cold. It makes it easy to slice.
- Jellied Cranberry Sauce. Use a small 8-ounce can or about 3/4 of a regular can.
- Puff Pastry. Look for all-butter puff pastry in the freezer section.
- One Egg. You need it for glazing and sealing the dough.
- Sugar. Adds a nice sweetness and crunch but is totally optional.
How to use frozen puff pastry.
It’s easy. The key is to allow it to thaw before using. If you have the time, thaw the pastry, still in the box, overnight in the refrigerator.
If you’re squeezed for time, allow the puff pastry to thaw on the counter for about 30 minutes. Set a timer! If puff pastry gets warm, it’s hard to work with and doesn’t puff during baking. If the pastry sheets thaw before you’re ready to use, pop them in the refrigerator.
Once thawed, unfold the puff pastry sheets and cut into squares, about 4 ½ x 4 ½ inches each.
Can I use homemade cranberry sauce?
It depends. As long as it’s thick, you can use it. If the cranberry sauce is too thin, it will leak out of the pastry as it bakes.
Can I use fat-free cream cheese?
You could. It would work. But, honestly, for this recipe I don’t recommend it.
Do these freeze well?
Sort of. Since they puff so much during baking, there’s a good chance they’ll crumble if stacked and frozen. If you want to freeze them, be gentle. Don’t force too many into a freezer container. They keep for about one month in the freezer.
Are these pies sweet?
Yes! But they aren’t too sweet. Thanks to the cranberry sauce and a generous sprinkling of sugar, they make a nice dessert and breakfast pastry.
How long do these last?
The baked pies last about three to four days at room temperature.
Recipe first shared November 2018. Updated November 2025.
Easy Cranberry Cream Cheese Pies
These cranberry cream cheese hand pies make a perfect last-minute Thanksgiving dessert! Made with puff pastry, cream cheese, and cranberry sauce. They are great for dessert and fit right in at breakfast, too!
Ingredients
- 8 ounces cold cream cheese
- 1 (8 ounce) can jellied cranberry sauce, see note
- 1 (17.3 ounce) box puff pastry sheets, thawed
- 1 large egg, whisked
- granulated sugar for sprinkling, optional but nice
Instructions
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Adjust two oven racks to middle position. Preheat oven to 425℉. Line two baking sheets with parchment paper.
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Prepare the Dough. Roll the puff pastry into a 12×12-inch square. Cut each piece into into 9 squares. Place onto the prepared baking sheets and set aside.
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Prepare the Filling. Cut the cold cream cheese into 18 slices. Cut the cranberry sauce in half. Then cut into 18 small slices.
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Fill the Pies. Place a piece of cream cheese and a piece of cranberry sauce onto half of the square, leaving a small border around the edge for sealing.
Brush the edge of the pastry with the whisked egg.
Fold the pastry closed around the cream cheese and cranberry, like a book. Pinch the edges of the puff pastry together. Crimp the edges together with a fork. Brush with the whisked egg. Using a sharp knife, cut a small "x" into the top of each pie. This allows steam to escape.
Sprinkle the top of each pie with granulated sugar.
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Bake Pies. Bake until the pies are golden brown, about 16 minutes.
Remove and allow to cool for at least 10 minutes before serving. Filling will be hot.
Store, wrapped, at room temperature for up to four days.
Recipe Notes
Ingredient Note: Be sure to use a small 8-ounce can of cranberry sauce or about ¾ of a large can.
Lou says
would different kinds of jam work without leaking?
Elizabeth says
Maybe. Sorry to be vague but I’m thinking it would really depend on the jam. Cranberry sauce is so thick. Some jams are not. For a storebought variety, I know Stonewall Kitchen has some thick jams. Those should work. Stay away from any thin jam or jelly. I do think those would leak.
Ashley says
Can these be prepped the day before baking?
Elizabeth says
I’m sorry that I’m just seeing this. I don’t think so. The cranberry sauce would soak into the pastry.