Description
Delightful Mini Christmas Wreath Pastries that are quick to make and perfect for holiday gatherings, filled with creamy cheese, cherry, and raspberry.
Ingredients
For the Pastry Base
- 1 package Puff pastry (thawed, store-bought)
For the Creamy Filling
- 8 oz Cream cheese (softened)
- 1 cup Powdered sugar (sifted)
- 1 tsp Vanilla extract
For the Fruity Goodness
- 1 cup Cherry pie filling (finely chopped)
- 1 cup Raspberry jam
For the Egg Wash
- 1 large Egg
- 1 tbsp Water
For the Glaze
- 1 cup Powdered sugar (for glaze)
- 3 tbsp Whole milk (adjust for consistency)
- 1 tsp Vanilla extract (for glaze)
For the Festive Decor
- 1 cup Red and green Christmas sprinkles
- 12 pieces Small edible holly decorations
Instructions
Step-by-Step Instructions
- Preheat your oven to 375°F and line two baking trays with parchment paper.
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy; set aside.
- Combine cherry pie filling and raspberry jam in a bowl and mix well.
- Unfold the thawed puff pastry sheets and cut them into 6 equal strips, about 1-inch wide.
- Spread cream cheese filling along each strip, top with cherry raspberry filling.
- Fold each strip lengthwise, pinching edges to seal, then twist to create shape.
- Form small wreaths by bringing ends of each strip together, pinching to secure.
- Arrange on trays, brush with egg wash, and bake for 18-22 minutes until golden.
- Allow to cool for 20 minutes, then prepare glaze by mixing powdered sugar, milk, and vanilla extract.
- Drizzle glaze over wreaths, sprinkle with decorations, and let set for 15 minutes before serving.
Notes
Store leftovers covered in the refrigerator for up to 3 days. You can freeze unbaked wreaths for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Baking
- Cuisine: American