Maybe you love to make it from scratch. Maybe you love the stuff in a can. Either way, cranberry sauce is going to be a part of your Thanksgiving spread, and you’ll inevitably have some left over. Enter this recipe. In about an hour, you can have a dozen little pastries whipped up and ready to eat, putting that last bit of cranberry sauce to good use. (Why should turkey have all the fun?)
Ingredients
- 3 tablespoons sugar
- ¼ teaspoon cinnamon
- 1 egg
- 1 apple--peeled, quartered and cored
- 2 sheets store-bought puff pastry
- 1 cup cranberry sauce
- 1 egg, lightly beaten
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
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