Cranberry-Orange Tartlets

Directions

• Unfold puff pastry; roll each sheet into a 10-in. square. Cut each into 36 squares. Gently press squares into greased miniature muffin cups. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each.
• In a small bowl, combine the cheese, sugar, cranberries, egg and orange zest. Place about 1 teaspoon filling in each muffin cup. Sprinkle with walnuts.
• Bake for 6-8 minutes or until golden brown. Cool completely on wire racks.
• For topping, in a small saucepan, combine cranberry sauce and 3 tablespoons water. Combine cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over tartlets.