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.

5 from 8 votes

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Course: Appetizer, Dessert, Side Dish

Cuisine: American

Keyword: dairy free, holiday baking, vegan, vegetarian

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 316kcal

Author: Holly Gray

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

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