Ingredients:
» 1 cup dried apricots, chopped
» 1 cup fresh cranberries, chopped
» 1/2 cup brandy
» 1/2 cup sugar
» 1/4 cup butter
» 1 tsp cinnamon
» 2 sheets puff pastry, thawed and unfolded
» 1 egg, beaten with 1 tbsp of water
» 1/4 cup sanding sugar

Directions (Filling):
1. Soak the chopped apricots in the brandy for at least 1 hour.
2. Combine apricots, brandy, cranberries, butter, sugar, and cinnamon in a saucepan and simmer until tender, approximately 30-45 minutes.
3. Fill puffs (recipe below) with cranberry filling. Serve immediately.

Directions (Pastry Puffs):
1. Roll puff pastry sheets out to 1/8" thickness, cut into 2 inch squares. Cut a 1/2 inch slit into each side of each square.
2. Place the puff pastry squares into a greased mini muffin tin, overlapping at each slit.
3. Brush pastry with the egg wash, sprinkle with sanding sugar, and "dock" with a fork.
4. Bake at 350F for 30 minutes, or until golden.

Notes:
» Filling and pastry puffs can be made ahead of time, then assembled and baked to heat at serving time.
» To help keep the puff's shape, a second mini muffin tin can be stacked on top of the pastry when baking it.