Cranberry Pecan Puffs
Before I tell you about these Cranberry Pecan Puffs, we have to agree on something. I know you are reading this in your head and it’s either PE-CAN or PU-CAHN. In my story, it’s PU-CAHN. I’m from Texas, and that’s just how it is here. Growing up, my grandfather had a big pecan tree in the backyard. I’d run around giggling finding these silly pecans all over the yard, thinking how funny it was that they fell off of trees. To this day, I can’t hear the word pecan without thinking of him and how much I still miss him 12 years later. I hope when you make these, you can incorporate memories with your loved ones that will leave a lasting legacy.
100 years of holiday traditions you just don’t mess with.
Classic family recipes call for a classic ingredient. Diamond of California nuts. The only nut good enough for your mom’s mom’s recipes is the only one that should be in yours. Diamond of California. Premium quality nuts since 1912.
Katie @ onceamonthmeals.com
- 12 ounces fresh cranberries
- 0.75 cup sugar
- 1 teaspoon ground cinnamon
- 0.5 cup orange marmalade
- 1 Tablespoon lemon juice
- 6 ounces cream cheese
- 15 ounces (two rolls) refrigerated pie crust dough
- 0.5 cup Diamond of California chopped pecans
Preheat oven to 400. Remove pie crusts and cream cheese from refrigerator and set on the counter to soften. In a saucepan over medium high heat, add cranberries, sugar, cinnamon, marmalade, and lemon juice. Heat to boiling, then reduce heat and simmer for 15 minutes. Set aside to cool. Roll out pie crust dough and cut dough into 3 inch x 3 inch pieces. If your dough comes in a circle like mine, all the pieces won’t be the exact same size but that’s ok. Place one tablespoon of cream cheese in the center of a piece of dough. Cover with a tablespoon of cranberry sauce and sprinkle with pecan pieces. Then take each side of the dough and fold them over the filling. It does not have to be perfect, just enough to keep the cranberries and cream cheese inside. Place onto a baking sheet and repeat with the remainder of the dough. Bake at 400 for 15 minutes or until golden brown.
Assemble and bake puffs as directed above. Allow to cool, then flash freeze. After freezing, place into a gallon freezer bag, label, and freeze. To serve: thaw in fridge or reheat in microwave for 30 seconds.
**conversion chart image provided by Erik Spiekermann
Disclosure: Compensation was provided by Diamond of California via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Diamond of California