Savory Cranberry Twists

I hate being reminded every time I open my Instagram or Facebook of how many days are left until Christmas! I’m not going to give you the exact count, and I think it’s still too early to decorate the house (except for the mistletoe that I keep up year round because I like kissing my husband!), but I don’t think it’s too early to start planning the holiday food. After all, Thanksgiving is right around the corner, and that’s the official warm up meal for Christmas dinner!

Thanks to Hayneedle for providing the Cake Boss Bakeware for this post.  Nonstick bakeware and a little parchment make the baking super even and the clean up super easy!

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I am all about simple recipes for entertaining. These savory cranberry twists are the perfect thing to bring to a cocktail party, or to serve with your day after leftovers. These are delicious on their own, but they also, make a perfect accompaniment to a wheel of brie!

If you have leftover homemade cranberry sauce, that works perfectly, or, you can you use the canned stuff. For this recipe we mixed it with jalapeno jelly, but if you make a smoky or spicy version of cranberry sauce, you won’t need to add the jelly. I heat everything up on the stove top so that it brushes easily onto the pastry.

These are amazing right out of the oven, but they also work perfectly well at room temperature. My husband ate quite a few of these at various temperatures … all in the name of quality control!

Savory Cranberry Twists

Ingredients:

• 1 pckg puff pastry sheets, thawed
• 1 c. cranberry sauce
• 1 c. jalapeno jelly
• 1 egg, beaten

Instructions:

1. Unfold the puff pastry and place on a cookie sheet lined with parchment.
2. Using a pizza wheel, cut the pastry into 1″ strips. You can do this on the long side or the short side depending on how long you want the strips to be.
3. Spoon 2 Tbsp of cranberry mixture onto the each strip, and spread out evenly on each strip.
4. Starting at the top of a strip, twist the pastry 3-4 times.
5. Brush each pastry with the beaten egg.
6. Bake in a 400º oven for 15 minutes.