Cranberry-Orange Tartlets

Name: Cranberry-Orange Tartlets
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 dozen.
Ingredients: 1 package (17.3 ounces) frozen puff pastry, thawed; 3/4 cup Mascarpone cheese; 1/4 cup sugar; 3 tablespoons finely chopped dried cranberries; 3 tablespoons beaten egg; 2 teaspoons grated orange zest; 3 tablespoons finely chopped walnuts; TOPPING:; 1/2 cup whole-berry cranberry sauce; 3 tablespoons plus 4-1/2 teaspoons water, divided; 2 teaspoons cornstarch

I like to mix up my offerings at appetizer parties by including some sweeter selections. With Mascarpone cheese and cranberries in puff pastry shells, these bite-sized beauties are always welcome.—Mary Licata, Pembroke Pines, Florida

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
3/4 cup Mascarpone cheese
1/4 cup sugar
3 tablespoons finely chopped dried cranberries
3 tablespoons beaten egg
2 teaspoons grated orange zest
3 tablespoons finely chopped walnuts
TOPPING:
1/2 cup whole-berry cranberry sauce
3 tablespoons plus 4-1/2 teaspoons water, divided
2 teaspoons cornstarch

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.

Nutrition Facts

1 each: 63 calories, 4g fat (2g saturated fat), 9mg cholesterol, 26mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.