Mini Cranberry Pop Tarts

What You'll Need:

• 2 packs thawed GoodLove Puff Pastry
• 4oz fresh cranberries
• 1 cup frozen raspberries
• 2 ½ cups sugar (can add more or less to taste)
• Egg wash or a small amount of milk

Tools:

• *Not required but highly recommended.
  • Ravioli Maker Press Mold Set
• Alternatively, you can cut the puff pastry into 2x2 squares and carefully pinch the seams closed after filling with jam

Instructions:

1. Thaw your GoodLove puff pastry overnight in the refrigerator, or the day of, on the counter.
2. Wash the cranberries thoroughly with cold water and drain. Add the cranberries to a small pot of medium to medium high heat. Add the raspberries. Cook the mixture down for a few minutes. Then add the sugar gradually. Stir to combine. Cook the jam down until the sugar has dissolved and the mixture thickens. Set aside to cool.
3. Once your jam is cooled, preheat your oven to 425.  
4. Roll out 2 sheets of the thawed puff pastry. Place 1 sheet over the ravioli press and lightly press each square down with the back of a spoon. This creates a small pocket for the jam to sit.
5. Add some jam to a piping bag and pipe a quarter sized amount into each section. Using your finger, swipe a bit of egg wash or milk on each seam or where the press makes a groove. This will ensure that the pockets do not separate and keep the jam tucked inside.
6. Carefully place the second sheet of puff dough over the ravioli maker. Using a small rolling pin, roll over the top sheet of dough back and forth. This will press the two sheets together, capturing the jam into the squares. The dough should start to pull away at the grooves in the press ,making the puff pastry sheet into individual pockets. Carefully remove the access dough from the outside of the press. You can re-roll this dough into a sheet to make more pockets.
7. Pop the pockets out of the press and add to a parchment lined pan. Bake at 425 for 15 minutes or until golden brown.
8. Once warm, add powdered sugar to the top. Make sure the pockets are not too hot before enjoying, the jam cools slower than the dough.
9. Enjoy!

Tips👇

⭐ DO NOT put hot jam in the piping bag. Make sure your jam is fully cooled to ensure that it does not melt the plastic bag. 

⭐ If the cranberries are not cooking down, you can use the back of a spoon to carefully "pop" the berries on the side of the pot. This will help the cooking process. You can also cook your cranberries for an extra 10 minutes before adding the raspberries, so both berries cook more evenly. 

⭐ Since we aren't using pectin in this recipe, the sugar acts as the binding agent. Do not be afraid to add more sugar if you want a sweeter jam. We preferred to keep the sugar light enough so the jam just comes together. This makes a more tart flavor. You can gradually add more sugar 1/2 cup at a time to taste. 

⭐ To avoid the pop tarts unsealing in the oven, make sure you add a bit of egg wash or even a little milk to the seams of each pocket. This will make the two layers of puff dough stick together even after baking. DON'T WORRY, if a small bit of jam seeps out. We found that this makes a caramelized edge that's to die for!