1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1 small (1/2 cup) onion, finely chopped
3 cups chopped fresh spinach leaves
1/3 cup chopped sweetened dried cranberries
1/2 to 3/4 cup blue cheese crumbles
Heat oven to 400ºF.
Place 1 sheet thawed puff pastry onto cutting board. Cut into 16 rounds with 2-inch round cookie cutter. Place 1 inch apart onto ungreased baking sheets. Refrigerate 15 minutes until firm.
Cut halfway through chilled pastry rounds, using 1-inch round cookie cutter. Refrigerate 15 minutes until firm.
Repeat with second thawed pastry sheet.
Bake pastry rounds 8-10 minutes or until puffed and golden. Cool 10 minutes. Remove middle pre-cut top and half of soft center with tip of sharp knife.
Melt butter in 10-inch nonstick skillet over medium heat. Add onions; continue cooking 2-4 minutes or until crisply tender. Add spinach and dried cranberries. Continue cooking 45-60 seconds or until spinach is wilted. Remove from heat.
Place about 1 teaspoon spinach mixture into each pastry cup. Top with blue cheese. Continue baking 5 minutes or until cheese is softened. Serve warm.
- For easy clean up, line baking sheets with parchment paper.
- To make ahead, prepare puffs as directed except do not top with blue cheese. Cool completely; place into freezer container. Freeze. When ready to bake, heat oven to 400ºF. Do not thaw puffs. Place puffs onto baking sheet. Top with blue cheese; bake 5-8 minutes or until heated through and cheese is softened.