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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.

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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Course: Appetizer, Dessert, Side Dish
Cuisine: American
Keyword: dairy free, holiday baking, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 316kcal
Author: Holly Gray

Ingredients

  • 12 puff pastry shells

For the ricotta:

  • 15- ounces extra-firm tofu drained
  • teaspoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons sea salt
  • 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
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