Bocados de arándanos y queso crema

Estos bocados de tarta de queso con arándanos son fáciles, deliciosos y perfectos para las fiestas. ¿Masa hojaldrada envuelta alrededor de un relleno de tarta de queso y salsa de arándanos? ¡Sí, por favor!
Ingredientes
- 2 containers Pillsbury refrigerated crescent rolls
- 1 3/4 cups fresh cranberries
- 1/2 cup granulated sugar
- 6 tablespoons water
- 3 tablespoons cornstarch
- 8 ounce cream cheese, (room temperature)
- 1/2 cup sugar
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 2 tablespoons leftover cranberry sauce
- 1 tablespoon milk, (more if needed)
- 1 teaspoon vanilla extract
Preparación
- 1
Preheat the oven to 375° and spray 2 baking sheets with a non-stick cooking spray or line with parchment paper.
- 2
--- Cranberry Sauce ---
- 3
In a small saucepan, add cranberries and sugar. Stir.
- 4
In a small mixing bowl, mix water and cornstarch until combined then add to the cranberry mixture.
- 5
Cook on low for 5-7 minutes until the cranberry mixture has thickened. Set aside to cool.
- 6
--- Cream Cheese Filling ---
- 7
In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
- 8
Add sugar, egg yolk, vanilla and lemon juice. Beat for an additional 2 minutes.
- 9
--- Cranberry Drizzle ---
- 10
In a small bowl, add powdered sugar, cranberry sauce, and milk. Stir to combine and add more milk to reach desired consistency. Set aside.
- 11
--- Making The Bites ---
- 12
Unroll the crescent dough on a clean surface or lightly floured cutting board.
- 13
Cut each triangle in half lengthwise so there are two crescent triangles made out of one.
- 14
Spread cream cheese mixture over each one and then add the cranberry sauce on top.
- 15
Roll from the outside edge towards the center of the crescent dough.
- 16
Continue rolling each cranberry bite and place on the prepared baking sheet. Repeat the process with the second crescent dough.
- 17
Place both baking sheets in the oven for 14-16 minutes, or until golden brown.
- 18
Remove from the oven, let cool for a few minutes, drizzle with glaze, and dust with powdered sugar.
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