Vegan Cranberry Puff Pastry Bites

Golden, flaky puff pastry cups filled with rich vegan cream cheese, sweet-tart cranberry sauce, a hint of orange zest, and fresh rosemary. These easy, festive appetizers are perfect for Christmas parties and holiday gatherings.

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Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: bites

Calories: 85kcal

Author: Shayne J

Equipment

1 Mixing Bowls
1 Muffin Tin
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.

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