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Cranberry Jalapeno Bites on a cooling rack.

Cranberry Jalapeño Bites

Cranberry sauce, cream cheese, and candied jalapeño slices are baked in a mini puff pastry cup. Make a tasty and easy holiday appetizer.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 bites

Ingredients

  • cooking spray
  • 1 sheet frozen puff pastry, thawed
  • 8 ounces cream cheese, cold
  • ½ cup cranberry sauce
  • 24 candied jalapeno slices

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Grease a 24-cup mini muffin pan with cooking spray.

  3. Lightly flour your counter. Roll puff pastry sheet into a 10x14-inch rectangle. Cut dough into 4 strips lengthwise with a pizza wheel or sharp knife. Then cut crosswise into 6 strips. You want 24 squares.

    Gently press dough into the prepared muffin cups.

  4. Cut cold cream cheese into 24 pieces. Place one square (about one and half teaspoons) of cream cheese into each of the pastry-cups. Spoon about 1 teaspoon cranberry sauce on the cheese. Top with a candied jalapeno slice.
  5. Bake until golden brown, about 20 minutes. Let the bites cool in the pan for about 10 minutes. Then remove and transfer to a cooling rack. Serve at room temperature.

  6. Store leftover cranberry jalapeños bites covered in the refrigerator for up to four days. Enjoy the leftovers cold or gently reheat them in a 325°F (165°C) oven.

Recipe Notes

Make Ahead Directions
Prepare the bites up to two days in advance. Cover the muffin pan with plastic wrap. Store in the refrigerator. When ready to bake, preheat the oven, remove the plastic wrap and bake as directed.