Vegan Cranberry Cheese Bites (Print Version)
# Ingredients:
→ Vegan Cranberry Cheese Bites
01 -
17.3 oz vegan puff pastry, one package
02 -
8 oz vegan cream cheese
03 -
8 oz cranberry sauce (homemade cranberry orange sauce or store-bought)
04 -
3 tablespoon orange zest
→ Cranberry Orange Sauce
05 -
2 cups fresh whole cranberries
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½ cup maple syrup
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½ cup water
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1 cup orange segments, pith removed, cut into ½" pieces
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1 teaspoon orange zest
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1 pinch pumpkin pie spice (cinnamon, nutmeg, cloves)
# Instructions:
01 -
Preheat oven to 350℉.
02 -
Place puff pastry, crescent roll dough, or pie dough onto a clean cutting board or silicone pastry mat. If using crescent roll dough, pinch together diagonal seams.
03 -
Cut dough into 24 two-inch squares for a mini muffin pan or 12 three-inch squares for a regular muffin/cupcake pan.
04 -
Lightly coat muffin pan with vegetable oil. Press pastry squares into cups, folding corners over the top of the pan. Poke a few holes in each pastry with a fork.
05 -
Place a rounded teaspoon of vegan cream cheese in the bottom of each pastry cup. Top with a teaspoon of cranberry sauce.
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Bake at 350℉ for approximately 10 minutes until golden brown.
07 -
Thoroughly rinse cranberries and remove any stems. Combine cranberries, maple syrup, and water in a medium saucepan. Bring to a boil over medium-high heat, then lower heat and simmer until cranberries have popped and become tender.
08 -
Remove saucepan from heat and stir in orange segments, orange zest, and pumpkin pie spice.
# Notes:
01 -
This recipe yields 12 large or 24 mini appetizers depending on the muffin pan size. Adjust baking time and temperature as needed based on your dough type.
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Dough preferences: Vegan puff pastry is light and airy, crescent roll dough is similar but less crispy, pie dough is thinner and crisper, and phyllo dough is very flaky but drier.
03 -
Store extra baked bites refrigerated in an airtight container for up to 24 hours. Pastry bottoms may become slightly soggy over time.