For the puff pastry bites:

• 1 13-ounce refrigerated roll of puff pastry
• 1 large Nellie’s Free Range Egg
• 8 ounces cream cheese, room temperature
• 1 3/4 cups powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 orange (about 1 tablespoon)

For the cranberry sauce:

• 2 cups fresh cranberries
• 2/3 cup sugar
• Zest of 1 orange (about 1 tablespoon)
• Juice of 2 oranges (about 1/2 cup)

To make the puff pastry bites:

• Preheat oven to 400F
• Unroll puff pastry and cut evenly into about 18 rectangles.
• Place each rectangle on a cookie sheet lined with parchment paper.
• Score the inside of each rectangle to resemble a picture frame, taking care not to cut all the way through. Add additional scoring within the “frame” and puncture with a fork.
• Whisk the egg in a small bowl and lightly brush each rectangle with the egg wash. Transfer puff pastry bites to a refrigerator for about 5 minutes.
• Parbake puff pastry bites in the oven for about 8 minutes. Pastries will puff up and appear slightly golden.
• Meanwhile, use a hand mixer to combine the cream cheese, powdered sugar, vanilla extract, and orange zest until well combined.
• Remove puff pastry bites from the oven and press the rounded side of a large spoon in the middle of each rectangle.
• Add about 1 tablespoon of the cream cheese mixture to each rectangle and spread evenly through the middle.
• Bake for another 10 minutes, or until the cream cheese mixture has firmed up and is no longer jiggles.
• Let cool while you make the cranberry sauce.

To make the cranberry sauce:

• In a medium saucepan, simmer cranberries, sugar, orange juice and orange zest on medium heat for about 10-15 minutes, stirring constantly to avoid scorching.
• Once cranberries break down and the sauce thickens, remove from heat and let cool.
• Spoon a dollop of cranberry sauce on top of each cooled puff pastry bite and serve.

Nellie's Notes:

• Puff pastry is notoriously difficult to make from scratch, so don't be afraid to use store-bought! If you purchase frozen puff pastry, be sure to thaw it in the refrigerator before you begin the recipe.
• This recipe is a great way to use up leftover cranberry sauce from Thanksgiving dinner, but you can also make a whole new batch following the instructions above. Extra cranberry sauce can be frozen in an air-tight container and reheated in a saucepan on medium-low heat.
• Most of the ingredients (puff pastry, cream cheese mixture, and cranberry sauce) can be prepared ahead of time, then baked and assembled the next day.