FOR THE ALMOND CREAM:

1. Mix the soft butter, sugar, salt and extracts together in a bowl with a spatula.

2. With a whisk (for ease), whisk in the room temperature egg until it is well incorporated.

3. Add the dry ingredients and place in a piping bag.

*if a larger batch is required, you can make this using the KitchenAid and the paddle.

FOR THE GLAZE:

1. Whisk all of the ingredients together until smooth. If you like thicker glaze, add a few tablespoons of powdered sugar and whisk to desired consistency.

ASSEMBLY:

1. Roll your thawed and cold sheet of puff pastry to about 12x12in.

2. Cut into 9 squares (that are around 4x4in; though you can do smaller 3" if desired). Give them a minute to chill in the freezer.

3. Pipe almond cream on one half of the square and top with a dollop of cranberry sauce* or jam.

4. Egg wash the other side of the puff pastry and fold over. Seal VERY well, so the mixture does not explode out too much.

5. Egg wash the top and sprinkle with sugar in the raw. Let chill in the freezer for a few minutes.

6. Poke a small hole before placing in a 375F oven.

7. These will bake 18-20 minutes. They should be a beautiful deep golden brown on top and lightly golden underneath.

8. Let cool before drizzling with glaze.

*keeps several days out at room temp, warm up in the oven for a few minutes to crisp back up*

*can be made in advance and frozen raw*

Carrot cake cupcakes with eggnog whipped ganache

Ingredients

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