Holiday appetizers are one of my favorite parts of the festive season. I mean, who doesn't love a table full of cute little snacks to munch on while everyone mingles? And these vegan cranberry puff pastry bites fit right in. Made with flaky golden pastry, vegan cream cheese and tart cranberry sauce, every bite is packed with festive flavor. ❤️
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They’re one of the best dairy-free holiday appetizers to share with friends & family… although you might be tempted to keep the whole batch to yourself (guilty as charged)!
Why You’ll Love This Recipe
Festive and appealing vegan Christmas appetizers (both visually and taste-wise!). They’re actually almost too pretty to eat, if I be honest. The vibrant cranberry sauce and colorful toppings give these bites a holiday-perfect look.
Super easy recipe. Store-bought puff pastry will do most of the heavy lifting here. You only have to cut, fill, and bake. Easy peasy.
Crowd-pleaser. The sweet & savory (plus crunchy) combination is irresistible.
100% vegan. Yes, even the cream cheese is plant-based!
Easy to make ahead. Prepare the sauce in advance, and just assemble & bake before serving.
Ingredients for Cranberry Cream Cheese Bites
- Vegan-friendly puff pastry. You will find a ton of vegan options for puff pastry, such as Just Rol Puff Pastry and Peperidge Farm puff pastry. Look in the frozen section of your grocery store, often near the frozen pie crusts. Make your own puff pastry if you're feeling up to it.
- Vegan cream cheese. I like Kite Hill’s or Violife cream cheese, but Tofutti is good, too. Homemade also works.
- Whole berry cranberry sauce. I recommend whole berry over jellied cranberry sauce to get those little cranberry pieces in every bite. The consistency, too, is very important. If your sauce is runny, simmer it briefly to reduce the excess liquid, then let it cool completely.
- Fresh orange zest. Cranberry and orange are made for each other. Use a fine grater or Microplane to get delicate shreds that blend nicely into the filling. It’s best to zest the orange directly over your mixing bowl to catch those fragrant citrus oils, and once you reach the white pith, stop grating.
- Fresh rosemary. For that festive fragrance 😋
- Melted vegan butter. Brush a thin layer over the exposed pastry edges for a beautiful brown finish. Use a pastry brush to make sure the butter doesn’t pool into the muffin tins.
- Toasted pecans - optional. These add a delicious crunch against the soft filling and flaky pastry. Keep the pieces small, so they fit comfortably inside the pastry cups.
- Fresh rosemary leaves - optional. A tiny sprig makes for a cute, holiday-themed garnish against the bright red cranberries.
How to Make Cranberry Puff Pastry Cups
You don’t have to be a MasterChef to make these vegan cranberry puff pastry bites. Here’s all that the recipe requires:
1. Prepare the pastry
Preheat the oven to 400°F (200°C). Lightly grease a 24-cup mini muffin pan. Unfold the thawed puff pastry onto a lightly floured surface. Gently roll it into a 12-inch square, then cut into 24 equal pieces (4 rows by 6 rows).
2. Make the filling
In a small bowl, combine the vegan cream cheese, orange zest, and ½ teaspoon chopped rosemary. Mix until smooth and creamy.
3. Fill and Assemble
Gently press each pastry square into a mini muffin cup, allowing the corners to extend slightly above the edges. Spoon approximately 1 rounded teaspoon of the cream cheese mixture into each pastry cup. Top with about ⅔ teaspoon cranberry sauce. Sprinkle with the remaining rosemary and chopped pecans, if using.
4. Brush and bake
Lightly brush the exposed pastry edges with melted vegan butter. Bake for 18–22 minutes, or until the pastry is puffed and golden brown and the filling is warmed through. Allow these delicious holiday party appetizers to cool in the pan for 5 minutes before carefully removing. Garnish with fresh rosemary leaves, if desired, and serve warm.
Yup, that’s how simple it is to make these cranberry cream cheese bites 😍
Ingredient Substitutions
- Puff Pastry - Frozen phyllo sheets or refrigerated crescent roll dough.
- Cranberry sauce - Cranberry preserves are a good substitute. If too thick, thin a little with orange juice or lemon juice.
- Pecans - Try walnuts, pecans, or hazelnuts.
- Fresh rosemary - Fresh thyme works.
Tips & Tricks
- Don't overfill: Use modest amounts of cream cheese and cranberry sauce to prevent the filling from bubbling over during baking.
- Keep the pastry cold: If the pastry becomes soft or sticky during assembly, refrigerate the filled muffin pan for 10 minutes before baking.
- Use a mini muffin pan: This helps the pastry hold its cup shape and creates perfectly portioned appetizers.
- Let them rest: Allowing the bites to cool for a few minutes helps the filling settle and makes them easier to remove from the pan.
- Serve warm: These bites are best enjoyed slightly warm, when the cream cheese filling is soft and the pastry is crisp.
Serving Suggestions
Though these easy vegan appetizers are pretty enough to steal the spotlight on any holiday table, there are plenty of cute ways to serve them beyond simply popping them on a tray.
My favorite is to arrange these cranberry puff pastry cups on a wooden board with rosemary sprigs, fresh cranberries, and orange slices tucked between them. It makes for such a gorgeous Christmas-worthy spread. You can also pair them with other savory nibbles, like olives, roasted nuts, vegan cheese, and crispy crackers.
Also, who says puff pastry bites are only for dinner parties? Serve them alongside a tofu scramble or pumpkin French toast for a delish twist to your breakfast.
Storage Tips
Fridge: Vegan puff pastry appetizers can be stored in the fridge for up to 3 days. However, the pastry will soften when stored.
Freezer: Freeze the baked, cooled bites in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. They'll keep for up to 2 months, but again, the pastry will lose some of its crispiness.
Reheating: Please, skip the microwave! It'll turn that lovely flaky pastry soft & chewy. Instead, pop the refrigerated bites into a 350°F oven for about 5–8 minutes (frozen bites will need a little longer).
Frequently Asked Questions
You can, but don’t assemble the pastries too far in advance. Prepare the cream cheese filling + cranberry sauce up to a day ahead and store them separately in the fridge. When you're ready, cut the pastry, fill the muffin cups, and bake.
Of course! In fact, this is a fantastic way to use up leftover cranberry sauce from Thanksgiving. Just make sure it's thick enough.
Grease the pan, and don’t spill the cranberry sauce over the edges.
Yes. Substitute vegan puff pastry with one that’s also gluten-free, and make sure your cream cheese is also gluten-free.
Not quite. Frozen pastry can crack when you unfold or cut it. Thaw it in the refrigerator until it's flexible enough to work with but still cold to the touch.
Final Words
The best part about holiday recipes is finding new ways to use familiar flavors. Cranberry sauce doesn't have to be reserved for Thanksgiving dinner; it deserves a spot on the Christmas appetizer table too - it’s just that good 🤍
I hope you have fun making these little bites. Feel free to play around with the toppings and make the recipe your own. Don't forget to tag me @mydarlingvegan on Instagram when you share your creations. I'd love to see how yours turn out!
More holiday treats
Vegan Cranberry Puff Pastry Bites
Equipment
- 1 Rolling Pin
Ingredients
- 1 sheet vegan-friendly puff pastry thawed (about 8–9 oz)
- 6 oz plain vegan cream cheese softened slightly
- ⅓ cup whole berry cranberry sauce
- ½ teaspoon fresh orange zest
- 1 teaspoon fresh rosemary finely chopped, divided
- 2 tablespoon toasted pecans finely chopped (optional)
- 1 tablespoon melted vegan butter for brushing
- Fresh rosemary leaves for garnish (optional)
Instructions
- Preheat the oven. Preheat the oven to 400°F (200°C). Lightly grease a 24-cup mini muffin pan.
- Prepare the pastry. Unfold the thawed puff pastry onto a lightly floured surface. Gently roll it into a 12-inch square, then cut into 24 equal pieces (4 rows by 6 rows).
- Fill the muffin pan. Gently press each pastry square into a mini muffin cup, allowing the corners to extend slightly above the edges.
- Prepare the cream cheese filling. In a small bowl, combine the vegan cream cheese, orange zest, and ½ teaspoon chopped rosemary. Mix until smooth and creamy.
- Assemble the bites. Spoon approximately 1 rounded teaspoon of the cream cheese mixture into each pastry cup. Top with about ⅔ teaspoon cranberry sauce. Sprinkle with the remaining rosemary and chopped pecans, if using.
- Brush and bake. Lightly brush the exposed pastry edges with melted vegan butter. Bake for 18–22 minutes, or until the pastry is puffed and golden brown and the filling is warmed through.
- Cool and serve. Allow the bites to cool in the pan for 5 minutes before carefully removing. Garnish with fresh rosemary leaves, if desired, and serve warm.
Notes
- Vegan cream cheese: Use a plain, thick vegan cream cheese such as Philadelphia Plant-Based or Violife. Avoid whipped varieties or thin spreads, which may become too loose when heated. Different brands will behave differently in the oven.
- Cranberry sauce: Whole berry cranberry sauce provides the best texture and appearance. Homemade or store-bought both work well. If the sauce is particularly thin, reduce it slightly on the stovetop and cool completely before assembling.
- Puff pastry: Many frozen puff pastry brands are accidentally vegan, but always check the ingredient label. Keep the pastry cold until ready to assemble for the best rise and flaky texture.
- Orange zest: A small amount of orange zest brightens the cranberry filling without making the bites overly sweet. Avoid adding orange juice, which could introduce excess moisture.
- Pecans: Toasted pecans add a pleasant crunch and nutty flavor. They can be omitted for a nut-free topping, provided the other ingredients are also nut-free.
- Make ahead: The cream cheese filling can be prepared up to 24 hours ahead and refrigerated. Assemble and bake the bites shortly before serving for the crispiest pastry.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for approximately 5–8 minutes, or until heated through and the pastry becomes crisp again.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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