Cranberry-Apricot Puffs
Recipe from Family Circle

A jewel-tone cranberry and apricot filling is spiked with rum and baked in puff pastry shells to make these attractive holiday desserts.


Cranberry-Apricot Puffs

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Servings: 8 puffs
Prep Time: 5 mins
Total Time: 38 mins
Related Categories: Christmas Desserts, Cranberry, Cranberry Desserts, Low Sodium, New Year's, Pie
 
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Ingredients
  • 1  bag
    (12 ounces) fresh or frozen cranberries
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  • 1/2  cup
    chopped dried apricots
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  • 1/2  cup
    golden raisins
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  • 3/4  cup
    granulated sugar
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  • 1/4  cup
    light or dark rum
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  • 1/4  teaspoon
    salt
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  • 1  package
    (17.5 ounces) frozen puff pastry sheets (2 sheets), thawed following package directions
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  •  
    Powdered sugar, for dusting
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Directions
1.
In saucepan, combine cranberries, apricots, raisins, sugar, rum and salt. Bring to boiling; boil, stirring occasionally, until thickened and cranberries pop, 6 minutes. Scrape into a large bowl. Refrigerate until room temperature, about 15 minutes.
2.
Heat oven to 400 degrees F.
3.
Open pastry sheets. Cut each sheet into 4 equal pieces. Coat 8 standard-size muffin cups with cooking spray. Gently press middle of 1 pastry square into bottom and up side of muffin cup. Repeat with other squares. Fill each cup with level 1/4 cup filling. Fold pastry over tops.
4.
Bake in 400 degrees F oven until golden, 12 to 15 minutes. Let cool in cups on wire rack 10 minutes. Remove puffs from cups to rack; cool 5 minutes. Dust with sugar. Serve warm.
Nutrition information
Calories 418, Total Fat 24 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 47 g, Fiber 4 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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