Gouda Spiced Cranberry Tartlets

preparation

To make the cranberry sauce, in a medium saucepan, add the sugar and water and bring to a boil. Then reduce heat to medium and stir until the sugar is dissolved. Then add the cranberries and bring the mixture back to a boil. Once boiling, bring the heat down to medium-low to simmer. Stir occasionally as the sauce cooks down, this should take 15-20 minutes. Once the cranberries are mostly broken down and the sauce is beginning to thicken, add the rum/whiskey, orange zest, orange juice, and spices. Stir to combine and continue to reduce the sauce until thickened, about 10 more minutes. Once finished cooking, move the saucepan to the fridge for the sauce to chill and thicken up while you prepare the rest of the recipe.

Preheat the oven to 375 F and spray a muffin tin well with nonstick spray. Roll your thawed puff pastry out on a lightly floured counter until it's about 14 x 12. Cut it into 12 equal squares. Place one square into each of the muffin cavities. Add about 1 tablespoon of Castello Gouda Cheese to each, and top with 1 tablespoon of the chilled cranberry sauce. Then add another pinch of Castello Gouda Cheese to half of the top of each.

Beat the egg in a small bowl and brush the exposed parts of the puff pastry with the egg.

Bake the bites 16-20 minutes until the pastry is golden brown and the cranberry sauce and cheese is bubbling. Let cool in the pan for a few minutes, then use a butter knife to loosen and pop them out of the muffin tin. Enjoy immediately or store in an airtight container in the fridge for 1-2 days.