Mini Christmas Wreath Pastries: Festive Puff Pastry Treats

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. On a lightly floured surface, gently roll out the thawed puff pastry sheet slightly, to about 10×10 inches (25×25 cm).
3. In a small mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
4. Spread the cream cheese mixture evenly over the entire surface of the puff pastry, leaving a small border (about 1/2 inch) around the edges.
5. Spoon small dollops of cranberry jelly over the cream cheese layer. Using a knife or a spoon, gently swirl the jelly into the cream cheese for a marbled effect.
6. Starting from one edge, carefully roll up the puff pastry tightly into a log. Pinch the seam to seal.
7. Using a sharp knife, slice the log into 1/2-inch (1.25 cm) thick rounds. You should get about 18-20 slices.
8. Place the pastry rounds on the prepared baking sheet, leaving some space between them. Gently shape each round into a small wreath shape, pinching the edges together if they separate slightly.
9. Bake for 12-15 minutes, or until the pastries are puffed and golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
10. While the pastries cool, prepare the icing: In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk, a tiny bit at a time, until you reach a drizzle-able consistency.
11. Once cooled, drizzle the icing over the mini wreaths and immediately decorate with red and green sprinkles.
12. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Tips

• Work quickly with puff pastry as it's easier to handle when cold. If it gets too warm, pop it back into the refrigerator for a few minutes.
• For extra festive flavor, add a pinch of cinnamon or nutmeg to the cream cheese filling.
• If your cranberry jelly is too firm to spread, gently warm it in the microwave for a few seconds to soften.
• For a glossy finish, you can brush the pastries with an egg wash (1 egg beaten with 1 tablespoon water) before baking.
• These pastries can be prepared a day ahead. Store unbaked wreaths on the baking sheet in the refrigerator, covered, then bake fresh on Christmas morning.