Vegan Cranberry Cream Cheese Bites
Servings: 8 servings
Calories: 245kcal
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 vegan cranberry sauce try my vegan cranberry sauce with orange
- 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.
