Tuesday, December 6, 2011

Cranberry Cream Cheese Palmiers

If you're making cranberry sauce for Christmas or have some leftover in your freezer, consider these little palmiers for a breakfast treat....not too sweet and great with a cup of coffee.

1 sheet of puff pastry from a 17.3 ounce package
1 Tbl granulated sugar
2 ounces cream cheese, softened
1/4 cup of your favorite cranberry sauce, large berries smashed up a bit
1 egg beaten with 2 Tbl water

On your work surface evenly sprinkle the sugar over about the size of your sheet of pastry.  lay the pastry over and roll it out to about 10 x 12 inches.
Spread the cream cheese evenly over the pastry and then spread the cranberry sauce over the cream cheese.
With the short side of the rectangle closest to you, fold the pastry up to the middle of the sheet.  Do the same with the top half and then repeat the process one more time.
Loosely cover and refrigerate the roll for at least 30 minutes to firm it up.
When ready to bake, trim the ends of the roll and then cut the roll into 10 even pieces.  Place the pieces cut side down on a parchment lined baking sheet and brush a little of the was on each piece.
Bake at 425F for 12 to 15 minutes.. Serve warm or at room temperature.