Easy Cranberry Cream Cheese Pies

Puff Pastry, Cream Cheese, and Cranberry Sauce combine to make easy--and tasty!--individual pies. Perfect for Thanksgiving dessert!

Servings 18 pies


  • 8 ounces cold cream cheese
  • 1 (8 ounce) can cranberry sauce, jellied or whole berry
  • 1 (17.3 ounce) box puff pastry sheets, thawed
  • 1 large egg, whisked
  • granulated sugar for sprinkling, about 1/3 cup


  1. Heat the Oven. Adjust two oven racks to middle position. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. 

  2. Prepare the Filling: Cut the cold cream cheese into 18 slices. Cut the cranberry sauce into six 1/4-inch thick slices. Cut each slice of cranberry sauce into thirds. You should have 18 small slices of cranberry sauce. 

  3. Prepare and Fill the Pastry: Cut the puff pastry into 18 squares. (9 squares per sheet.) 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. 

    Fold the pastry closed around the cream cheese and cranberry, like a book. Pinch the edges of the puff pastry together. Place the pies on the prepared baking sheet. 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 each pie with granulated sugar. 

  4. Bake Pies Bake until pies are golden brown, about 15 minutes. Rotate baking sheets once during baking. 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.