Preheat oven to 350 degrees F

In a small sauce pan add fresh cranberries, sugar, cinnamon, nutmeg and a pinch of cardamom. Heat on medium heat until cranberries have started to bubble, burst and the mixture begins to resemble jam. About 5-10 minutes. Remove from heat and set aside. In a medium sized bowl mix together softened cream cheese and maple syrup until smooth and creamy.

Cut puffy pastry sheets into rectangles. Score the edges with a pairing knife (this will prevent the middle from puffing up!) and sprinkle with turbinado sugar. Spread 1-2 tablespoons of maple cream cheese filling and top with 1-2 tablespoons of spiced cranberry mixture. Bake for 15-20 minutes or until the edges of the pastry are puffy and golden brown.

In a small bowl whisk together powdered sugar and 1 tablespoon of half and half at a time. More half and half will create a thinner frosting and less will create a thicker frosting. Transfer to a plastic ziplock bag and trim the tip. Drizzle icing over pastries in a diagonal pattern.