Cranberry Christmas Star (Print Version)

Star-shaped pastry layered with cream cheese and cranberry mixture, ideal for festive occasions.

# Components:

→ Cheese Filling

01 - 8 oz cream cheese, softened
02 - 3.5 oz shredded mozzarella cheese
03 - 2 oz crumbled feta cheese
04 - 2 tbsp fresh chives, finely chopped
05 - 1/4 tsp black pepper

→ Cranberry Mixture

06 - 1 cup fresh or frozen cranberries
07 - 2 tbsp granulated sugar
08 - 1 tbsp orange zest
09 - 2 tbsp orange juice
10 - 1/4 tsp ground cinnamon

→ Pastry

11 - 2 sheets puff pastry, thawed (about 17.5 oz total)
12 - 1 egg, beaten (for egg wash)

→ Garnish

13 - 2 tbsp pomegranate seeds (optional)
14 - 2 tbsp chopped pistachios (optional)
15 - Fresh rosemary sprigs, for decoration

# Preparation Steps:

01 - Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
02 - Combine cranberries, sugar, orange zest, orange juice, and cinnamon in a small saucepan. Cook over medium heat until cranberries burst and the mixture thickens, about 7 to 10 minutes. Remove from heat and let cool completely.
03 - In a mixing bowl, blend cream cheese, mozzarella, feta, chives, and black pepper until smooth.
04 - Roll out both puff pastry sheets on a lightly floured surface. Cut one sheet into a 12-inch (30 cm) circle and place it on the prepared baking sheet.
05 - Evenly spread the cheese mixture over the pastry circle, leaving a 1-inch (2.5 cm) border around the edges.
06 - Spoon the cooled cranberry mixture evenly on top of the cheese filling.
07 - Cover with the second pastry sheet and trim it to match the bottom circle.
08 - Place a small bowl (approximately 3 inches/7 cm diameter) in the center of the pastry. Use a sharp knife to cut from the edge of the bowl outward into five evenly spaced rays, forming a star pattern.
09 - Carefully twist each of the five rays to expose the layers and filling, then remove the bowl from the center.
10 - Brush the entire pastry surface with the beaten egg wash to promote browning.
11 - Bake for 18 to 22 minutes until the pastry is golden brown and puffed.
12 - Allow to cool slightly before garnishing with pomegranate seeds, chopped pistachios, and rosemary sprigs. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks absolutely stunning on the table, like you spent hours in a professional kitchen, but it only takes 50 minutes from start to finish
  • The sweet-tart cranberry filling paired with three different cheeses creates this perfect balance that keeps people coming back for more
  • You can make it ahead and serve it warm or at room temperature, which means one less thing to stress about during the actual gathering
02 -
  • The cranberry mixture absolutely must cool completely before you assemble. If it's warm, it will soften the cheese filling and make the whole thing slide around. I learned this the hard way when my star turned into a blob.
  • Don't skip the 1-inch border when spreading the cheese. That border is what puffs up and creates the structure that holds everything together beautifully.
  • When you twist those rays, be gentle and confident. Hesitant twists can tear the pastry. Quick, gentle turns are the trick.
03 -
  • If your oven runs hot, place a baking sheet below your pastry to prevent the bottom from browning too quickly. Every oven has personality, so know yours.
  • A sharp knife is absolutely essential for cutting those rays without dragging or tearing the pastry. Dull knives create ragged edges that don't look nearly as impressive.
  • Brush your egg wash evenly and right up to the edges for that professional bakery look. It makes all the difference in the final appearance.
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