Cranberry Christmas Star Appetizer (Printer View)

Festive star-shaped pastry with tangy cranberries and creamy cheese filling, perfect for holiday celebrations.

# What you'll need:

→ Cheese Filling

01 - 8 ounces cream cheese, softened
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup crumbled feta cheese
04 - 2 tablespoons fresh chives, finely chopped
05 - 1/4 teaspoon black pepper

→ Cranberry Mixture

06 - 1 cup fresh or frozen cranberries
07 - 2 tablespoons granulated sugar
08 - 1 tablespoon orange zest
09 - 2 tablespoons orange juice
10 - 1/4 teaspoon ground cinnamon

→ Pastry

11 - 2 sheets puff pastry, thawed (about 18 ounces total)
12 - 1 egg, beaten (for egg wash)

→ Garnish

13 - 2 tablespoons pomegranate seeds (optional)
14 - 2 tablespoons chopped pistachios (optional)
15 - Fresh rosemary sprigs, for decoration

# Method:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Combine cranberries, sugar, orange zest, orange juice, and cinnamon in a saucepan. Cook over medium heat until cranberries burst and mixture thickens, about 7 to 10 minutes. Cool completely.
03 - In a bowl, blend cream cheese, mozzarella, feta, chives, and black pepper until smooth.
04 - Roll out one puff pastry sheet on a lightly floured surface. Cut into a 12-inch circle and place on the prepared baking sheet.
05 - Spread cheese filling evenly over the pastry circle, leaving a 1-inch border.
06 - Distribute cooled cranberry mixture evenly over the cheese layer.
07 - Place the second puff pastry sheet on top and trim edges to match the circle beneath.
08 - Place a small bowl (about 3 inches diameter) in the center. Cut pastry from edge of bowl outward into five equal rays to form a star shape.
09 - Gently twist each ray outward to reveal layers and filling. Remove center bowl.
10 - Brush beaten egg over the entire pastry surface.
11 - Bake for 18 to 22 minutes until golden brown and puffed.
12 - Allow to cool slightly. Garnish with pomegranate seeds, chopped pistachios, and rosemary sprigs if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but the whole thing comes together in under an hour with mostly hands-on time
  • The sweet-tart cranberry filling paired with creamy, savory cheese is honestly one of those flavor combinations that keeps people reaching back for just one more bite
  • Everyone assumes it's complicated, which means you get all the credit for seeming like a kitchen wizard when really, puff pastry does most of the work
02 -
  • Do not skip cooling the cranberry mixture completely before assembling, I learned this the hard way when warm filling made the pastry bottom soggy, and all that beauty fell apart
  • The secret to those perfect golden-brown edges is making sure your puff pastry sheets are still cold when you assemble, a cold pastry puffs up dramatically, a warm one spreads and flattens
  • When you twist those rays, be gentle, they're fragile when raw and a rough twist can tear the pastry, which while still delicious, won't look as dramatic
03 -
  • Keep your puff pastry cold until the absolute last moment, warm pastry loses its ability to puff, and puffing is everything
  • If you can't find fresh cranberries, frozen ones work perfectly, just thaw them first and drain any excess liquid before cooking
  • The secret no one talks about is that a little extra orange zest makes the whole dish taste more intentional and special, like someone who knows their way around a kitchen made this
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