These perfectly portioned pastries are easy to make and versatile enough to serve as a holiday appetizer, side, or dessert.
Move over pumpkin, cranberry season is here!
No other fruit says the holidays to me more than cranberries. Are you ready for Thanksgiving? Have you got your menu planned?I feel like I’m further behind than usual this year. I always like to do a mixture of classic dishes that everyone loves and expects year after year like my Vegan Thanksgiving Wellington and Sourdough Stuffing Muffins but then I also like to throw in something completely new or put a twist on an old favorite.These Cranberry Puff Pastry Shells are a tasty way to enjoy the classic flavor combination of orange and cranberries in a fun, new way.
Ingredients for Cranberry Puff Pastry Shells:
- puff pastry shells – Pepperidge Farm is vegan.
- extra-firm tofu
- olive oil
- lemon juice
- sea salt
- ground black pepper
- orange juice
- orange zest
- fresh cranberries
- agave syrup
- white balsamic vinegar
How to make Cranberry Puff Pastry Shells:
Bake the pastry shells. Prepare puff pastry shells according to package directions.
Mix ingredients for the orange-tofu ricotta. Into a food processor, add tofu, oil, lemon juice, salt, pepper, orange juice, and orange zest. Pulse to blend well.
Preheat the oven to 425 degrees.Prep the cranberries. Into a medium-sized mixing bowl, add cranberries, syrup, and vinegar, and toss to coat. Onto a rimmed baking sheet, arrange cranberries in a single layer.Bake the cranberries. Bake 10 minutes, until cranberries are softened and are beginning to burst.
Fill shells with ricotta. Spoon 2 tablespoons ricotta into each of the prepared puff pastry shells.Top with baked cranberries. Top each ricotta-filled shell with 1 tablespoon of cranberries.Serve warm.
Cheers!
Mix ingredients for the orange-tofu ricotta. Into a food processor, add tofu, oil, lemon juice, salt, pepper, orange juice, and orange zest. Pulse to blend well.
Preheat the oven to 425 degrees.Prep the cranberries. Into a medium-sized mixing bowl, add cranberries, syrup, and vinegar, and toss to coat. Onto a rimmed baking sheet, arrange cranberries in a single layer.Bake the cranberries. Bake 10 minutes, until cranberries are softened and are beginning to burst.
Fill shells with ricotta. Spoon 2 tablespoons ricotta into each of the prepared puff pastry shells.Top with baked cranberries. Top each ricotta-filled shell with 1 tablespoon of cranberries.Serve warm. 
If you like this recipe, you may also enjoy these:
Thanksgiving Cranberry Sauce – My newest favorite version of the classic.Vegan Cranberry Orange Cookies – Pillowy soft and great for gifting! Christmas Fruitcake – This classic Old English style fruitcake is rich, easy to make, and perfect for the holiday season!
Cranberry Puff Pastry Shells
Baked puff-pastry shells filled with homemade, orange-infused tofu ricotta and tangy, sweet-roasted cranberries are a tasty treat that is both easy and elegant.
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RateServings: 12
Calories: 316kcal
Ingredients
- 12 puff pastry shells
For the ricotta:
- 15- ounces extra-firm tofu drained
- 1½ teaspoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons sea salt
- 1½ teaspoons ground black pepper
- ¼ cup orange juice
- 2 tablespoons orange zest
For the cranberries:
- 3 cups fresh cranberries
- 3 tablespoons agave syrup
- 1 tablespoon white balsamic vinegar
Instructions
- Prepare puff pastry shells according to package directions.
For the ricotta:
- Into a food processor, add tofu, oil, lemon juice, salt, pepper, orange juice, and orange zest. Pulse to blend well.
For the cranberries:
- Preheat the oven to 425 degrees.
- Into a medium-sized mixing bowl, add cranberries, syrup, and vinegar, and toss to coat.
- On a rimmed baking sheet, arrange cranberries in a single layer.
- Bake 10 minutes, until cranberries are softened and are beginning to burst.
To serve:
- Spoon 2 tablespoons ricotta into each of the prepared puff pastry shells.
- Top each ricotta-filled shell with 1 tablespoon of cranberries.
- Serve warm.
Nutrition
Calories: 316kcal | Carbohydrates: 30g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Sodium: 528mg | Potassium: 118mg | Fiber: 2g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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