Pueblo Cranberry Spice Goat Cheese Puff Pastry

Ingredients

• 1 Cup Pueblo Spicy Cranberry Apple Sauce

• 300 gram Log of Goat Cheese (this will allow for some extra if you choose to make 12 pastries)

• 3 Tbsp Pueblo Cranberry Spice Hot Sauce

• 1/3 cup sliced almonds (or use left over Pueblo Coffee & Cacao Spicy Pecans)

• 1/3 cup melted honey

• 1 Bunch fresh sage

• 1 -2 Boxes Puff Pastry Shells (6 shells in each box- you can find these in the frozen dessert aisle near the frozen pie shells)

• Course Sea Salt & Pepper

Instructions

Makes Appx: 6-12 Servings (add another box of puff pastry and the rest of the ingredients will support double the shells)

Total Cook & Prep Time: (If using pre-made cranberry sauce appx 30 minutes), If you are making cranberry sauce, 60 minutes preparing it on the stove.

1. See up Pueblo Spicy Cranberry Apple Sauce before starting - you can slow cook the recipe throughout the day and make these appetizers in the evening, or make the cranberry sauce on the stove which takes approximately 35 minutes.

2. Once the Pueblo Spicy Cranberry Apple Sauce is finished, take the puff pastry shells out of the freezer.

3. Line or spray a baking sheet and preheat the oven to 375 F.

4. Combine about 200 grams of goat cheese, 2 tbsp of Pueblo Cranberry Spice hot sauce, and a dash of sea salt and pepper (use the whole log for 12 pastries and add another tbsp of Pueblo).

5. Remove pastry shells from the packaging and set on the lined baking sheet.

6. Add 1 tbsp of goat cheese mixture and 1 tbsp cranberry sauce.

   Note: I do not overfill the shells at this point to ensure they rise properly and do not leak. Once browned and the outer rim of the shell has risen (appx 20 minutes), I remove from the oven and add an additional tbsp of both the goat cheese and cranberry spice. Place back in the oven for an additional 5 minutes.

7. While the puff pastry is cooking place two frying pans on the stove on medium heat.

8. On one pan add 1/3 cup honey and bring it to a simmer.

9. On the other pan add 1/3 cup sliced almonds, stirring occasionally, until browned and fragrant (appx 5 minutes).

10. Add 15 sage leaves to the melted honey, stirring and simmering for 4-7 minutes until sage leaves are crispy.

11. Remove puff pastry from the oven.

12. Top each with sage honey (including the crispy leaves) and a sprinkle of toasted almonds or spicy pecans.