Equipment Needed
- Rimmed baking sheet
- Parchment paper or a silicone baking mat
- Medium mixing bowl
- Hand mixer or sturdy fork
- Small bowl (for egg wash)
- Pastry brush or your finger
- Measuring cups and spoons
Step-by-Step Instructions
First, let’s set the stage. Preheat your oven to 375°F (190°C) and line that baking sheet with parchment paper. I cannot overstate how much this simple step saves you from a nightmare cleanup. The cranberry sauce will bubble over, and parchment paper is your best friend. Now, unroll your crescent dough and carefully separate it into the eight pre-cut triangles. Lay them out on your counter, and take a moment to gently press the perforated seams together on each one to seal them. I learned this trick after my first batch leaked filling everywhere—it makes for a much sturdier base.
Next, let’s make our filling. In your mixing bowl, beat the softened cream cheese until it’s completely smooth and creamy. This takes just about 30 seconds with a hand mixer. If you’re feeling fancy, now’s the time to fold in a little sprinkle of orange zest—it adds a beautiful citrus note that complements the cranberries so well. Now, take about a tablespoon of this luscious cream cheese and spread it in the center of each dough triangle, leaving a good half-inch border clean around the edges. This border is your sealant, so be generous with it.
Here comes the fun, slightly messy part. Spoon about a heaping teaspoon of the whole berry cranberry sauce right on top of the cream cheese on each triangle. Don’t overfill! I made that mistake once, thinking more was merrier, and I ended up with a baking sheet full of delicious, but completely fused-together, pastry lava. Gently lift the three corners of each triangle and bring them together over the filling, pinching the seams tightly to seal. You’ll have a little pocket. It doesn’t have to be perfect, but make sure those seams are closed.
Finally, for that gorgeous finish. In a small bowl, whisk the egg with one tablespoon of water. Using a pastry brush (or just your finger in a pinch), lightly brush this egg wash over the top of each assembled bite. This is what gives them that beautiful, golden-brown, bakery-style shine. Immediately after brushing, sprinkle each one with a little granulated sugar for a subtle, sparkling crunch. Arrange them on your prepared baking sheet and pop them in the oven for 11-13 minutes. Watch them like a hawk near the end—you want them deeply golden, not burnt. (See the next page below to continue…)