On a lightly floured surface, unroll pastry. Using a round 3-in. cutter, cut out seven circles from each sheet. Place 1/2 teaspoon of cream cheese and 1/2 teaspoon walnut butter in the center of each pastry. Brush egg around edges. Fold pastry over; press down around filling to seal. Brush tops with egg.
Transfer to ungreased baking sheets. Bake at 400° for 13-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.
For sauce, in a small saucepan, combine sugar and juice. Bring to a boil; cook until liquid is thick and syrupy. Remove from the heat; cool slightly. Place cranberries in a blender; cover and process until chopped. Add syrup; process until smooth.
Cut marshmallows in half diagonally to resemble fangs. When pastries are cool enough to handle, pry open slightly and dip in syrup; add fangs.
Ingredients
Directions
On a lightly floured surface, unroll pastry. Using a round 3-in. cutter, cut out seven circles from each sheet. Place 1/2 teaspoon of cream cheese and 1/2 teaspoon walnut butter in the center of each pastry. Brush egg around edges. Fold pastry over; press down around filling to seal. Brush tops with egg.
Transfer to ungreased baking sheets. Bake at 400° for 13-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.
For sauce, in a small saucepan, combine sugar and juice. Bring to a boil; cook until liquid is thick and syrupy. Remove from the heat; cool slightly. Place cranberries in a blender; cover and process until chopped. Add syrup; process until smooth.
Cut marshmallows in half diagonally to resemble fangs. When pastries are cool enough to handle, pry open slightly and dip in syrup; add fangs.