Upside Down Cranberry Puffs with Butter Sauce
Indulge in the perfect blend of sweet, tart, and buttery flavors with these Upside Down Cranberry Puffs with Butter Sauce! This show-stopping dessert combines flaky puff pastry, vibrant fresh cranberries, a hint of orange zest, and a touch of cinnamon for a cozy seasonal treat. Nestled in individual servings, the puffs bake upside down to create a caramelized cranberry topping that pairs beautifully with the luxurious homemade butter sauce—made with heavy cream and vanilla for a velvety finish. Ready in under an hour, these elegant yet easy-to-make pastries are perfect for holiday gatherings or a special winter brunch. Serve them warm and watch them disappear!
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Recipe Information
Ingredients
- 2 sheets frozen puff pastry sheets
- 2 cups fresh cranberries
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh orange zest
- 0.5 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 0.5 cups heavy cream
Instructions
Preheat your oven to 375°F (190°C). Grease a standard muffin tin or individual ramekins with butter and set aside.
Roll out the puff pastry sheets on a lightly floured surface. Cut them into 8 equal squares (large enough to cover the tops of your muffin tin or ramekins). Chill until ready to use.
In a medium saucepan, combine granulated sugar, brown sugar, butter, and a pinch of salt over medium heat. Cook while stirring until the mixture is melted and thickened, about 3-4 minutes.
Add fresh cranberries, orange zest, and cinnamon to the saucepan. Stir until the cranberries are evenly coated and just begin to soften, about 2 minutes. Remove from heat.
Spoon about 2 tablespoons of the cranberry mixture into the bottom of each muffin tin or ramekin.
Place a square of puff pastry over the cranberry mixture in each tin or ramekin. Use your fingers to carefully press the pastry around the edges to seal.
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed.
While the puffs are baking, prepare the butter sauce. In a small saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1 minute.
Gradually whisk in the heavy cream and vanilla extract, stirring constantly. Bring to a gentle simmer and continue stirring until the sauce thickens, about 2-3 minutes. Remove from heat.
Once the puffs are done baking, allow them to cool for 5 minutes. Carefully invert the muffin tin or ramekins onto a plate to release the cranberry puffs.
Drizzle the warm butter sauce over each puff and serve immediately. Enjoy!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 22.4 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 88 mg | 2% | |
*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.
