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Pistachio cranberry mini puff pastry
Alissa Marie Wellness

Pistachio Cranberry Mini Puff Pastries

These Pistachio Cranberry Mini Puff Pastries are flaky, golden and just a couple of bites each, but loaded with flavor. The pistachio cream is rich without being heavy, the cranberry compote adds a bright tang, and the puff pastry ties it all together. Even though they feel indulgent, the filling is made with real ingredients like pistachios, Greek yogurt and fresh cranberries so you get a bit of healthy fats, antioxidants, probiotics and vitamin C in every bite. Perfect for parties, dessert boards or when you want something impressive without a ton of work.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 pastries
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Puff Pastry Base
  • 1 sheet puff pastry regular or gluten free, thawed
Pistachio Cream
  • 1/2 cup pistachios
  • 3/4 cup Fage Greek yogurt
  • 1 1/2 tbsp maple syrup
Cranberry Compote
  • 1 cup fresh or frozen cranberries
  • 1–2 tbsp maple syrup (adjust sweetness)
  • 2 tbsp orange juice
  • 1/2 tsp vanilla extract
  • Pinch cinnamon
Toppings
  • Optional: crushed pistachios
  • Optional drizzle: a spoon of Greek yogurt mixed with a splash of maple syrup and a splash of almond milk to thin

Method
 

Prep the pastry
  1. Thaw puff pastry, cut into 16 small squares and place them on a parchment-lined baking sheet.
Make the pistachio cream
  1. Blend pistachios, Greek yogurt and maple syrup until smooth.
Cook the cranberry compote
  1. Heat cranberries, maple syrup, orange juice, vanilla and cinnamon on medium heat for 5–7 minutes until thickened. Let cool slightly.
Assemble
  1. Add about 1 tablespoon pistachio cream to each pastry square. Top with 1/2–1 teaspoon cranberry compote. Fold the edges in slightly if you like a nested look.
Bake
  1. Bake at 375°F for 14–16 minutes until golden, crisp and puffed.
Finish
  1. Drizzle with the yogurt glaze and add crushed pistachios. Serve warm.

Notes

  1. Prep the pastry
    Thaw puff pastry, cut into 16 small squares and place them on a parchment-lined baking sheet.
  2. Make the pistachio cream
    Blend pistachios, Greek yogurt and maple syrup until smooth.
  3. Cook the cranberry compote
    Heat cranberries, maple syrup, orange juice, vanilla and cinnamon on medium heat for 5–7 minutes until thickened. Let cool slightly.
  4. Assemble
    Add about 1 tablespoon pistachio cream to each pastry square. Top with 1/2–1 teaspoon cranberry compote. Fold the edges in slightly if you like a nested look.
  5. Bake
    Bake at 375°F for 14–16 minutes until golden, crisp and puffed.
  6. Finish
    Drizzle with the yogurt glaze and add crushed pistachios. Serve warm.

Nutrition (Per Mini)

  • Calories: 100
  • Protein: 3g
  • Fat: 8g
  • Carbs: 12g
  • Fiber: 1g