Walnut Cranberry Tartlets
Preheat the oven to 390°F.
Thaw puff pastry. Roll out on a lightly floured surface and cut out about 10-12 circles about 3 inches in diameter. Line muffin pan's cups with puff pastry circles.
Rinse and dry cranberries, and then halve. Coarsely chop walnuts.
Caramelize sugar with 2 tablespoons of water in a small saucepan until light brown. Heat cream with cinnamon in another small saucepan. Gradually and carefully add caramel into hot cream, stirring constantly. Mix well and add chopped walnuts and cranberries.
Pour mixture into tartlets and sprinkle with powdered sugar. Bake in a preheated oven at 400°F for about 20-25 minutes or until golden.
Remove tarlets from muffin pan and cool. Serve.