Cranberry Christmas Star (Printable)

A vibrant holiday star pairing tart cranberries with creamy cheeses in a golden puff pastry.

# What You'll Need:

→ Cheese Filling

01 - 1 cup cream cheese, softened
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup crumbled feta cheese
04 - 2 tablespoons fresh chives, finely chopped
05 - 1/4 teaspoon black pepper

→ Cranberry Mixture

06 - 1 cup fresh or frozen cranberries
07 - 2 tablespoons granulated sugar
08 - 1 tablespoon orange zest
09 - 2 tablespoons orange juice
10 - 1/4 teaspoon ground cinnamon

→ Pastry

11 - 2 sheets puff pastry, thawed (approx. 17.6 ounces total)
12 - 1 egg, beaten (for egg wash)

→ Garnish

13 - 2 tablespoons pomegranate seeds (optional)
14 - 2 tablespoons chopped pistachios (optional)
15 - Fresh rosemary sprigs, for decoration

# How to Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Combine cranberries, sugar, orange zest, orange juice, and cinnamon in a saucepan. Cook over medium heat until cranberries burst and mixture thickens, about 7 to 10 minutes. Let cool completely.
03 - In a bowl, blend cream cheese, mozzarella, feta, chives, and black pepper until smooth.
04 - Roll out one sheet of puff pastry on a lightly floured surface. Cut into a 12-inch circle and place on the prepared baking sheet.
05 - Spread the cheese filling evenly over the pastry circle, leaving a 1-inch border.
06 - Distribute the cooled cranberry mixture evenly over the cheese layer.
07 - Place the second puff pastry sheet over the cranberry layer and trim edges to match the bottom circle.
08 - Place a 3-inch diameter bowl in the center. Using a sharp knife, cut from the edge of the bowl outward into five evenly spaced rays to form a star shape.
09 - Gently twist each ray to reveal pastry layers and filling. Remove the bowl.
10 - Brush the pastry surface with the beaten egg to ensure a golden finish.
11 - Bake for 18 to 22 minutes, or until puffed and golden brown.
12 - Allow to cool slightly. Garnish with pomegranate seeds, chopped pistachios, and fresh rosemary if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It's the kind of appetizer that makes people gasp when you set it down—that perfect blend of stunning presentation and genuine deliciousness that feels like you've been cooking all day, even though it really doesn't take that long.
  • The sweet-tart cranberry filling against creamy, rich cheese is the flavor combination that keeps guests coming back for more, and honestly, you'll find yourself sneaking bites right from the cooling rack.
  • It works for every occasion—casual holiday party, fancy dinner, or that moment when you need to impress without stress.
02 -
  • The cranberry mixture must be completely cool before you assemble. I learned this the hard way when warm cranberry juice soaked into the cheese and created a soggy mess. Cool it, trust me.
  • Don't skip thawing the puff pastry properly—I once tried to work with semi-frozen pastry and spent fifteen minutes fighting it. Thaw it in the refrigerator overnight or on the counter for 30 minutes, and your hands will thank you.
  • That twisted star cut is what makes this special, but it's also where things can go wrong. Use a very sharp knife and make clean, confident cuts. If your knife is dull, your rays will tear instead of cut cleanly.
03 -
  • If your pastry starts sticking while you're rolling or cutting, dust your work surface and knife lightly with flour. This small gesture prevents frustration and keeps everything working smoothly.
  • The egg wash makes all the difference in that gorgeous golden color—don't brush it on too early or it'll dry out and lose its shine. Wait until you're ready to bake, and use a pastry brush or even a clean small paintbrush to apply it evenly.
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