Preheat oven to 400F. Grease 18 cups of muffin tins very well with cooking spray.

Place the juice, cranberries, and lemon peel in a small pot over medium-low heat. When you hear the cranberries popping, remove the pot from the stove. Mash the berries with a potato masher or the back of a spoon. Add the agave and vanilla and stir to combine.

Put the cream cheese and yogurt in a medium bowl and stir with a spoon to combine.

Slice the pear into thin, bite-sized shapes. (You won’t use an entire pear.)

Unfold thawed puff pastry sheets onto a lightly floured board. Gently roll each sheet with a rolling pin to remove the creases. Use a sharp knife or pizza cutter to cut each sheet into 9 even squares. (You should have a total of 18 squares cut out).

Place one square of pastry into each muffin cup, pushing down slightly to form a cupped shape. Place a heaping teaspoon of cream cheese mixture onto each pastry, then follow with a heaping teaspoon of cranberry mixture and a piece of pear.

Bake for 25 minutes, or until the edges of the pastry are golden brown. Let the muffin tins cool on a wire rack for 5 minutes, then gently remove each pastry bite to a wire rack to cool further.

These are best when freshly baked baked, but you can store leftovers in an airtight container in the fridge for up to 3 days.