Cranberry Kinos
Delight your taste buds with these festive and irresistible Cranberry Kinos—a bite-sized pastry filled with a vibrant, sweet-tart cranberry and orange zest filling, nestled in a buttery, flaky crust. Perfect for holiday gatherings or as an everyday treat, these handheld desserts combine the zing of fresh cranberries with the warmth of cinnamon and the subtle sweetness of brown sugar. Crafted with simple ingredients, including homemade pastry dough, they require just 40 minutes of prep for a truly stunning result. Serve them warm with a dusting of powdered sugar for an elegant finish, and watch them disappear in no time. Cranberry Kinos are a must-try addition to your seasonal baking repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, cold and cubed
- 0.25 cups Granulated sugar
- 0.5 teaspoons Salt
- 0.25 cups Ice water
- 1.5 cups Fresh cranberries
- 0.5 cups Brown sugar
- 1 teaspoons Orange zest
- 0.5 teaspoons Ground cinnamon
- 1 unit Egg yolk
- 1 tablespoons Milk
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Using a pastry cutter or your fingers, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs.
Slowly drizzle the ice water into the mixture, a tablespoon at a time, and stir until the dough just comes together. Avoid overworking the dough.
Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
In the meantime, prepare the cranberry filling. In a medium saucepan, combine the fresh cranberries, brown sugar, orange zest, and ground cinnamon.
Cook the mixture over medium heat, stirring occasionally, until the cranberries burst and the filling thickens (about 10 minutes). Allow the filling to cool completely.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
Use a round cookie cutter (about 3 inches in diameter) to cut out circles from the dough.
Place a teaspoon of the cranberry filling in the center of each dough circle. Fold the circle in half to form a crescent shape and pinch the edges to seal. You can use a fork to crimp the edges for a decorative touch.
Arrange the filled pastries on the prepared baking sheet.
In a small bowl, whisk together the egg yolk and milk to make an egg wash. Brush the top of each Kino with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.
Remove from the oven and allow the Cranberry Kinos to cool slightly on a wire rack.
Dust with powdered sugar (optional) before serving. Enjoy!
Nutrition Facts
Calories |
3305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.6 g | 256% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 359.2 g | 131% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 150.4 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 224 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
