Mini Puffs Trio ~ cranberry, pecan, and pumpkin | Sasha Cakes Chicago
Mini Puffs Trio ~ cranberry, pecan, and pumpkin
40 mins prepServes 48
Easy alternative to classic Thanksgiving and Christmas pies ~ make one or all three of these delish fillings 🍇🌰🎃 (and is it ok to eat a dozen at once? asking for a friend... 😏 which filling is your fave?)
Preheat oven to 400°F.
1. Unfold and roll your puff pastry sheets; cut into 2"x2" squares
2. Grease the mini cupcake/muffin tin with a bit of butter or non-stick spray. Press the pastry squares into the tin's cavities and pierce a few holes through the puff pastry using a fork.
3. Toss the cranberries in sugar and fill 1/3 of puff pastries squares.
4. To make the "pecan pie" filling: whisk together condensed milk, corn syrup, egg, vanilla, salt; fold-in pecans. Fill the other 1/3 of puff squares with 1 tsp of the filling.
5. To make the "pumpkin pie" filling: whisk together the egg yolk, pumpkin puree, heavy cream, brown sugar, pumpkin spice, and salt. Add about 1 tsp into the remaining puff squares.
6. Bake on middle rack for 15-18 minutes until the edges get light golden brown. Let cool in the tin to room temperature before transferring to wire rack.
