Ingredients:
1 sheet puff pastry, thawed (about 9 oz / 250 g)
½ cup (120 g) ricotta cheese
1 tbsp pure maple syrup (15 ml)
¼ tsp ground cinnamon (1 g)
¼ cup (60 g) cranberry sauce
1 egg, beaten (for egg wash – about 50 g)
Optional: fresh thyme leaves or orange zest for garnish
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet or mini muffin tin with parchment paper.
In a small bowl, mix ricotta cheese with maple syrup and cinnamon until smooth.
Roll out puff pastry on a lightly floured surface and cut into 12 equal squares. Gently press each square into a muffin cup or place on the baking sheet.
Spoon about 1 teaspoon of the ricotta mixture into the center of each square, followed by a small dollop of cranberry sauce.
Brush the pastry edges with beaten egg for a golden finish.
Bake for 12–15 minutes, or until puffed and golden brown.
Let cool slightly, then garnish with a touch of orange zest or fresh thyme before serving.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 170 per serving
Servings: 12