Easy Festive Cranberry Roll-Ups
These cranberry roll-ups feature flaky puff pastry swirled with a vibrant, sweet-tart cranberry filling, perfect for the holidays. Easy to make and bursting with flavor, they are guaranteed to be a crowd-pleaser at any festive gathering.
Equipment
- Medium saucepan
- Measuring cups and spoons
- Baking Sheet
- Parchment paper
- Rolling Pin
- sharp knife
- Cutting board
- Wire rack
Ingredients
- ½ cup granulated sugar
- ¼ cup orange juice
- 1 teaspoon orange zest
- ¼ teaspoon ground cinnamon
- Pinch of ground cloves
- 2 tablespoons melted butter
- ¼ cup granulated sugar, for sprinkling
- Powdered sugar, for dusting optional
- 1 tablespoon all-purpose flour, for dusting
Instructions
- In a medium saucepan, combine cranberries, sugar, orange juice, orange zest, cinnamon, and cloves.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10-15 minutes.
- Remove from heat and let cool completely.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold one sheet of puff pastry.
- Brush the pastry with 1 tablespoon of melted butter.
- Spread half of the cooled cranberry filling evenly over the buttered pastry.
- Carefully roll the pastry into a tight log, starting from one long side.
- Using a sharp knife, slice the log into approximately 1-inch thick rounds.
- Place the roll-ups, cut-side up, on the prepared baking sheet.
- Repeat steps with the remaining puff pastry, butter, and cranberry filling.
- Sprinkle the tops of the roll-ups with the remaining granulated sugar.
- Bake for 20-25 minutes, or until the roll-ups are golden brown and the pastry is cooked through.
- Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Ensure the cranberry filling is completely cooled before assembling the roll-ups to prevent soggy pastry. For cleaner slices, use a sharp, serrated knife. Rotate the baking sheet halfway through baking for even browning. Store leftover roll-ups in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in a 350°F (175°C) oven until warmed through.