Olga's Flavor Factory

  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
  • olgasflavorfactory@gmail.com
  • //instagram.com/olgasflavorfactory
  • Pinterest
  • YouTube
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
  • olgasflavorfactory@gmail.com
  • //instagram.com/olgasflavorfactory
  • Pinterest
  • YouTube
×
Home » Recipe Index » Holiday Recipes, Planning and Ideas

Chocolate, Cranberry and Caramel Pastries

Published: Dec 12, 2013 · Modified: Nov 19, 2024 by Olga · This post may contain affiliate links

Jump to Recipe

These Chocolate Cranberry Pastries are soft and tender with a unique filling of cranberry jelly, dulce de leche, and butter. They are absolutely worth the effort to make.

These Chocolate Cranberry Pastries are a little bite of heaven! With a soft, tender pastry and a unique, luscious filling, they are the perfect balance of sweet and tart. The filling is a delightful combination of cranberry jelly, creamy dulce de leche, and a touch of butter that melts in your mouth. The smooth caramel flavor of the dulce de leche pairs beautifully with the cranberry jelly, creating a deliciously unexpected flavor profile.

They are definitely worth the effort to make, and once you taste them, you'll agree! These pastries are perfect for pairing with a warm cup of coffee or tea, making them an ideal treat for cozy mornings or holiday gatherings. I absolutely love making them for Christmas—they’re one of my personal favorites. And trust me, they’re always one of the first treats to disappear! Once people taste them, they just can’t resist going back for seconds. There’s something about these pastries that keeps everyone coming back for more. 

Ingredients:

Pastries:

9 eggs

1 ¾ - 2 cups granulated sugar

1 ½ cups butter, melted

1 ½ cups sour cream

3 teaspoons baking soda, dissolved in 1 teaspoon vinegar

4 ½ cups all purpose flour

4 Tablespoons unsweetened cocoa powder

Filling:

1 (14 oz) can cranberry jelly

1 (14 oz) can dulce de leche

¾ cup butter, softened

How To Make Chocolate Cranberry Pastries

Preheat the oven to 350 degrees. Line 2 rimmed half sheet pans (13 inches x 18 inches) with aluminum foil or parchment paper.

In a standing mixer with a whisk attachment, or using a large bowl and a hand mixer, mix the eggs and sugar until they are pale yellow and fluffy, about 8 minutes. Chocolate, Cranberry and Caramel Pastries-1-3Add the melted butter, sour cream, the baking soda dissolved in vinegar and mix to combine.

In another medium bowl, mix the flour and cocoa together or sift into the batter. (The cocoa tends to get lumpy, so it helps to give it a good stir.) Chocolate, Cranberry and Caramel Pastries-1-4Add to the batter and mix to combine. Chocolate, Cranberry and Caramel Pastries-1-6Divide the batter evenly between the 2 prepared baking sheets. Chocolate, Cranberry and Caramel Pastries-1-8Bake in the preheated oven for 18-20 minutes. Cool.

Chocolate, Cranberry and Caramel Pastries-1-13Filling:

Meanwhile, make the filling. Mix all the ingredients in a standing mixer with a paddle attachment or using a hand mixer until evenly combined.

Chocolate, Cranberry and Caramel Pastries-1-11To assemble:

You can be as creative as you want at this point, by creating different shapes, etc. I've made them into circles and diamond shaped as well.

I decided to make small squares this time. Cut the pastry sheets into 1 ½ inch squares. (It really doesn't matter on the size; I'm just telling you the size that I made this time.) Chocolate, Cranberry and Caramel Pastries-1-15Set aside all the trimmings and pulse them in a food processor to make crumbs. You can also combine the crumbs with finely chopped nuts.

Chocolate, Cranberry and Caramel Pastries-1-17Spread the filling on top of a piece of square and sandwich another square on top of it. Spread the filling all the way around the square and coat it completely in the crumbs. I actually like to cut the squares in half horizontally and put filling in between them, and then place 3-4 thin squares together so that they have more filling, more flavor and are even more tender. Chocolate, Cranberry and Caramel Pastries-1-21Repeat with the rest of your little squares. Chocolate, Cranberry and Caramel Pastries-1-23I got about 70-80 little squares out of this batch of 1 ½ inch pieces. The squares will bulk up a lot and become much thicker after you dredge them in the crumbs. Keep in mind that you will need to use part of the pastry for crumbs. You will also have some of the filling left over. (I just left the recipe the way it is because it's just a convenient amount to mix. However, if you cut the little squares in half, you may use all the filling.)

You can certainly halve the recipe if you don't want to make such a large batch. Since I need a lot of cookies to give away, I usually make at least one, sometimes two batches.

Even though most of the time I am in the kitchen by myself, I pull up the chair to my awesome dining room table, turn on some of my favorite podcasts, like Focus on the Family, Family Life Today, Adventures in Odyssey or Living on the Edge and the time just flies by. It's also a great time to watch some movies. Spending a few days in the kitchen doesn't have to be dismal and monotonous. Not only will you be creating delicious munchies for your loved ones, you'll have a great time yourself. It's actually kind of peaceful and relaxing:). And totally worth it.Chocolate, Cranberry and Caramel Pastries-1-25 2

Store the baked and assembled Chocolate Cranberry and Caramel Pastries at room temperature 3-5 days in a closed box or container.

You can also freeze them up to a month in advance in a freezer ziplock bag or an airtight container.

Chocolate, Cranberry and Caramel Pastries

Olga Klyuchits
These Chocolate Cranberry Pastries are soft and tender with a unique filling of cranberry jelly, dulce de leche, and butter. They are absolutely worth the effort to make.
Print Recipe Pin Recipe
Prep Time 2 hours hrs
Cook Time 20 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Sweets
Servings 75 pastries

Ingredients
  

Pastries:

  • 9 eggs
  • 1 ¾ - 2 cups granulated sugar
  • 1 ½ cups butter melted
  • 1 ½ cups sour cream
  • 3 teaspoons baking soda dissolved in 1 teaspoon vinegar
  • 4 ½ cups all purpose flour
  • 4 Tablespoons unsweetened cocoa powder

Filling:

  • 1 14 oz can cranberry jelly
  • 1 14 oz can dulce de leche
  • ¾ cup butter softened

Instructions
 

Pastries:

  • Preheat the oven to 350 degrees. Line 2 rimmed half sheet pans (13 inches x 18 inches) with aluminum foil or parchment paper.
  • In a standing mixer with a whisk attachment, or using a large bowl and a hand mixer, mix the eggs and sugar until they are pale yellow and fluffy, about 8 minutes.
  • Add the melted butter, sour cream, the baking soda dissolved in vinegar and mix to combine.
  • In another medium bowl, mix the flour and cocoa together or sift into the batter. (The cocoa tends to get lumpy, so it helps to give it a good stir.) Add to the batter and mix to combine.
  • Divide the batter evenly between the 2 prepared baking sheets. Bake in the preheated oven for 18-20 minutes. Cool.

Filling:

  • Meanwhile, make the filling. Mix all the ingredients in a standing mixer with a paddle attachment or using a hand mixer until evenly combined.

To assemble:

  • You can be as creative as you want at this point, by creating different shapes, etc. I decided to make small squares this time. Cut the pastry sheets into 1 ½ inch squares. (It really doesn't matter on the size; I'm just telling you the size that I made this time.) Set aside all the trimmings and pulse them in a food processor to make crumbs. You can also combine the crumbs with finely chopped nuts.
  • Spread the filling on top of a piece of square and sandwich another square on top of it. Spread the filling all the way around the square and coat it completely in the crumbs. Repeat with the rest of your little squares. I actually like to cut the squares in half horizontally and put filling in between them, and then place 3-4 thin squares together so that they have more filling, more flavor and are even more tender.
  • I got about 70-80 little squares out of this batch of 1 ½ inch pieces. Keep in mind that you will need to use part of the pastry for crumbs. You will also have some of the filling left over, however, if you cut the little squares in half, you may use up all of it.

Notes

Store the baked and assembled Chocolate Cranberry and Caramel Pastries at room temperature 3-5 days in a closed box or container.
You can also freeze them up to a month in advance in a freezer ziplock bag or an airtight container.

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

More Holiday Recipes, Planning and Ideas

  • Slow Cooker Apple Cider
  • Layered Rainbow Jello
  • Orange Salad
  • Poppy Seed Rugelach

Comments

  1. Maria says

    December 20, 2022 at 12:49 pm

    No matter how long I mixed cream together. The butter separated and won't come together to smooth consistency.. should have creamed butter first before adding any dulce dulache and Cranberry jelly

    Reply
  2. Steffi says

    May 08, 2019 at 1:00 pm

    I assembled the pastries and did it the exact way, finished ot to the end.
    I was beating the eggs for 10 minutes, added the melted Butter, sour cream , Baking powder and vinegar. And then i added flour,but in 4 portions. Added 1 cup at a time
    then mixed it with a wire wisk and then with a spatula.
    I think i over mixed it thats why the cake was so gluey

    Reply
    • olgak7 says

      May 10, 2019 at 1:35 pm

      That is possible, Steffi.
      Over mixing the flour often causes the cake to turn out tough.

      Reply
  3. Steffi says

    May 07, 2019 at 5:25 pm

    Hi Olga.
    When i saw that recipe, I was very excited to try that recipe out. But unfortunately i am very disappointed.
    My cake didn't turn out how i expected it to be.
    I followed the instruction. my cake tured out really rubbery.And i dont know what. Do you have experience with rubbery or gluey
    cakes?

    Reply
    • olgak7 says

      May 08, 2019 at 12:50 am

      I'm sorry to hear that the pastries didn't work out for you, Steffi. Did you assemble the pastries, or just bake the cake part? The reason I ask is that the pastries will get significantly softer and more tender after they are coated in the filling and then the crumbs.

      Reply
  4. Diana says

    December 21, 2018 at 8:28 am

    Hi Olga! I’m planning on making these this weekend so excited to try them! Is the cranberry jelly same thing as canned jellied cranberry sauce?

    Thanks!

    Reply
    • olgak7 says

      December 21, 2018 at 11:24 am

      Yes, Diana. It's the same thing that many people buy in the cans for Thanksgiving.

      Reply
  5. Tammy says

    December 13, 2018 at 12:56 pm

    Can I make these but not add cocoa? Not into chocolate pastry. Do they tasty very chocolate ? Thanks

    Reply
    • olgak7 says

      December 13, 2018 at 4:11 pm

      I have never tried making them without cocoa, Tammy. I don't know how it will turn out and how it will taste. They do taste chocolaty, but not as chocolaty as brownies, if that makes sense.

      Reply
      • Tammy says

        December 20, 2018 at 2:37 pm

        How in advance can I make these? And how to store them if made in advance ? Thank you

        Reply
        • olgak7 says

          December 21, 2018 at 11:33 am

          Store the baked and assembled Chocolate Cranberry and Caramel Pastries at room temperature 3-5 days in a closed box or container.

          You can also freeze them up to a month in advance in a freezer ziplock bag or an airtight container.

          Reply
  6. terri says

    December 14, 2015 at 6:23 pm

    Yummy...cranberry jelly like thanksgiving canned cranberry jelly? Do you think red currant jelly would work?

    Reply
    • olgak7 says

      December 16, 2015 at 11:57 pm

      Yes, that's exactly the kind of jelly I'm talking about. Red currant jelly will work too. Really any kind of jam or jelly that has some tartness in it will work.

      Reply
  7. Maria says

    November 26, 2015 at 11:56 am

    Can these be frozen?

    Reply
    • olgak7 says

      November 26, 2015 at 9:33 pm

      I don't freeze cookies very often, Maria. I usually freeze the cookie batter, not the baked cookies. If I do, I usually mention it in the recipe.

      Reply
  8. Natasha says

    December 15, 2014 at 7:18 pm

    Olga I just made these and don't know what I did wrong, they didn't rise in the oven at all, could it be because I mixed melted butter, sour cream and baking soda before adding it to the egg mixture? They came out of the oven 1/2 inch tall.

    Reply
    • olgak7 says

      December 15, 2014 at 10:13 pm

      I'm sorry it didn't work out for you, Natasha. I don't know why they didn't rise. It's never happened to me before.

      Reply
      • Nataliya says

        December 16, 2014 at 4:30 pm

        Olga how tall they should be when just out of the oven? Maybe I'm expecting them to be like 1.5 -2 inch and they are about 1 inch tall, is that how they should be? I'm thinking there is lots of butter in the recipe so they probably wont rise too much in the oven.

        Reply
        • olgak7 says

          December 18, 2014 at 10:21 am

          They don't rise too much; you can see it in the pictures, Nataliya. Look at the picture of the batter in the cookie sheet raw and then baked. This is not a sponge cake recipe. As I specified in the instructions, the pastries will bulk up a lot more when you add the filling and toss them in the crumbs.

          Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Olga in the kitchen

Welcome!

Hello. I’m Olga, the creator and photographer of the recipes that you see here. Welcome to my online kitchen, where I share step by step recipes and kitchen tips, to make homemade cooking easier, practical, and of course, more flavorful.

More about me

Get Weekly Menu Ideas, Recipes, Kitchen Hacks:

Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email.

Olga's Flavor Factory ebooks bundle
Olga's Ebooks
Olga's Flavor Factory family 2024
Life/Family

Popular

  • Honey Garlic Glazed Meatballs
  • Limoncello Cake
  • Easy Homemade Bread Recipe
  • Ultimate Steelhead Trout Recipe (VIDEO)

Seasonal

  • Healthy Cabbage Salad
  • Fish and Vegetables En Papillote (Fish in Parchment)
  • Borscht - Борщ
  • Orange Salad

Footer

↑ back to top

The Home Cook's Handbook

A Practical Kitchen Resource Guide

Learn more
Buy now

Get Weekly Menu Ideas, Recipes, Kitchen Hacks:

Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email.

About

  • About
  • Starting A Blog
  • FAQ
  • Olga’s Tips
  • Shop

Social Links

  • Instagram
  • Mail
  • Pinterest
  • YouTube

Quick Links

  • Home
  • Privacy Policy

© 2024 Olga's Flavor Factory