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Vegan Cranberry Cream Cheese Bites
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
0
minutes
mins
Total Time
30
minutes
mins
Servings:
8
people
Calories:
245
kcal
Author:
Emily Miller
Ingredients
▢
8
oz
vegan puff pastry
1 sheet thawed
▢
1
teaspoon
avocado oil
or grapeseed oil to prep mini muffin tins
▢
4
oz
vegan cream cheese
half a container (I used Kite Hill)
▢
½
cup
cranberry sauce
preferably
homemade
▢
3
tablespoons
hazelnuts
chopped
▢
1
tablespoon
fresh rosemary
chopped
Instructions
Thaw the vegan puff pastry according to package directions.
Oil the mini muffin tins with avocado or grapeseed oil or spray.
Preheat the oven to 375°F.
Gently roll out the puff pastry to a 9-inch or 10-inch square. With a pastry and pasta cutter wheel or a knife, cut the dough into 16 squares.
Separate and place the squares in the mini muffin tins, gently fitting them into the wells.
Place a dollop of the vegan cream cheese in each of the pastry squares, follow with cranberry sauce, and top with chopped hazelnuts.
Bake for 15 to 20 minutes, until the edges of the puff pastry and golden brown and puffed up.
Take out of the oven and top with fresh chopped rosemary. Let cool for several minutes, place on a serving platter and enjoy!
Notes
I prefer to thaw the puff pastry in the fridge the night before, or refer to the package for thawing instructions.
If you want to make only 12 bites, then put the rest of the puff pastry in the fridge or freezer for another use.