Step 3: As you can see above, some of the juice from the cranberry sauce leaked onto the puff pastry. Drain it as well as possible, but don't worry if it drains like some of mine did...it'll still bake up nice and golden. Bake for approximately 15 minutes, until the puff pastry is golden. Turn the pan around halfway through the baking time to ensure even browning. The cream cheese is lava-hot when the pan comes out of the oven, so make sure to let the bites cool for a few minutes before serving.
This is my kind of appetizer: simple to make, great presentation, and lots of flavor. A few simple ingredients combine to make a perfect little bite: warm cream cheese sweet-tart cranberries, and toasted walnuts combine really nicely with the roasted chicken. The puff pastry cooks up golden and crispy, making a great base. I loved this flavor combo, and the squares look so pretty on the plate. If you like brie en croute, this will be right up your alley! I hope that appetizer makes an appearance on your Thanksgiving menu next week...let me know if you try it!