|Puff Pastry||1 Package|
|Heavy Whipping Cream||2 Cups|
|Vanilla Pudding Box||3.4 oz|
|Fresh Cranberries||12 oz|
|Fresh Orange Juice||1 Cup|
Ever wonder what to do with leftover cranberry sauce? Everyone knows what to do with leftover turkey but cranberry sauce is a whole different situation. Well here is a recipe that makes it worthwhile to make a double batch of Cranberry Sauce, not that gelatinous garbage you get out of a can YUK ! It is so easy to make fresh homemade Cranberry Sauce.
- Make the Cranberry Sauce by dumping the Cranberries and Sugar in a saucepan with the water.
- Zest the Oranges and juice them, then add that to the Cranberry mixture.
- Cook & stir over a medium-high heat until the mixture boils and you hear the Cranberries pop this should take about 5-7 minutes.
- Reduce heat and let simmer for about 3 minutes until the sauce thickens.
- Set aside to cool.
- Heat the oven to 400 Degrees.
- Take the thawed Pastry out and roll until you cant see the seams but try to keep it in the square shape.
- Cut the Pastry into the individual sizes you like ( you can trim them after if you like, so don’t worry if they aren’t perfect).
- Place on a parchment lined baking sheet and then add another piece of parchment over the top and then place another baking sheet on top of that.
- Place in the oven and bake for about 13 minutes (lift up a piece and see if it is browned on the bottom, if it is flip it over and place the paper and the tray back on top and cook for another 2-3 minutes.)
- Remove from the oven and let them cool on a wire rack.
- In a mixing bowl of a stand mixer or with a hand mixer whip the Cream and Pudding Mix together until thick and able to be piped.
- Layer the Cranberry Sauce (if its too thick add a little water) on to the Pastry pieces then pipe the Whipped Cream Pudding mix on top then top with another sheet of Pastry. Add another Tablespoon or so on top, dust with powdered sugar and serve.