# What You'll Need:
→ Puff Pastry
01 - 2 sheets frozen puff pastry, thawed
→ Creamy Filling
02 - 8 ounces cream cheese, softened
03 - 1/4 cup sour cream
04 - 2 tablespoons honey
05 - 1/4 teaspoon salt
→ Cranberry Jalapeño Topping
06 - 1 cup fresh or frozen cranberries, chopped
07 - 1 medium jalapeño, seeded and finely diced
08 - 2 tablespoons fresh cilantro, chopped
09 - 2 tablespoons green onions, thinly sliced
10 - 2 tablespoons sugar
11 - 1 tablespoon lime juice
→ Garnish (optional)
12 - Extra chopped cilantro
13 - Finely diced jalapeño
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin.
02 - Roll out thawed puff pastry sheets on a lightly floured work surface. Cut each sheet into 12 equal squares for a total of 24 pieces.
03 - Press each pastry square gently into the cups of the mini muffin tin, shaping them to fit and form small cups.
04 - In a bowl, beat together cream cheese, sour cream, honey, and salt using an electric mixer or whisk until smooth and creamy.
05 - In a separate bowl, combine chopped cranberries, jalapeño, cilantro, green onions, sugar, and lime juice. Mix thoroughly and let sit for 10 minutes to blend flavors.
06 - Spoon approximately 1 teaspoon of the cream cheese mixture into each pastry cup.
07 - Top each filled cup with a small spoonful of the cranberry jalapeño mixture.
08 - Bake for 18 to 20 minutes, or until pastry is golden brown and crisp.
09 - Allow pastries to cool in the pan for 5 minutes before removal. Garnish with extra cilantro and finely diced jalapeño as desired. Serve warm or at room temperature.
