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.

Source: Midwest Living

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Recipe Summary test

hands-on:
15 mins
total:
30 mins
Servings:
27
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut into thirds along the fold lines.

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  • 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.

Nutrition Facts

66 calories; fat 4g; cholesterol 1mg; saturated fat 1g; carbohydrates 6g; mono fat 2g; poly fat 1g; sugars 2g; protein 1g; vitamin a 16.2IU; vitamin c 0.2mg; niacin equivalents 0.4mg; folate 7.9mcg; sodium 26mg; potassium 20mg; calcium 4mg; iron 0.3mg.
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