- Makes: 27 servings
- Hands On 15 mins
- Total Time 30 mins
These addictive, puff pastry-wrapped cookies have a sweet, nutty filling and are delicious when they're still slightly warm. If you have a food processor, they're a cinch to make.
frozen puff pastry sheet (1/2 of a 17.3-oz. pkg.), thawed
Medjool dates, pitted and cut up
packed brown sugar
pumpkin pie spice
- Preheat oven to 400 degrees . On a lightly floured surface, unfold puff pastry. Cut into thirds along the fold lines.
- In a food processor, combine cranberries, dates, brown sugar, walnuts and pumpkin pie spice. Cover and pulse with several on/off turns until finely chopped.
- Spoon cranberry mixture evenly down the center of each puff pastry portion, all the way to each end. Brush one lengthwise side of each dough portion with water. Roll up each portion towards the moistened end and pinch edges to seal. Cut each portion crosswise in nine pieces. Place each piece, seam side down, on a baking sheet. Brush tops with butter. Bake 15 minutes or until golden brown.
(Cranberry-Date Puffs)Servings Per Recipe 27, sodium (mg) 26, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 8, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 1, Niacin (mg) 0, chol. (mg) 1, Riboflavin (mg) 0, Fat, total (g) 4, Thiamin (mg) 0, cal. (kcal) 66, vit. C (mg) 0, iron (mg) 0, calcium (mg) 4, Potassium (mg) 20, vit. A (IU) 16, pro. (g) 1, sugar (g) 2, fiber (g) 0, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 2, carb. (g) 6