Puffed Cranberry Feta and Walnut Bites
If you're looking for a quick and easy holiday appetizer or even another small item to add to a Christmas breakfast buffet...you've got to try these Puffed Cranberry Feta and Walnut Bites. Made with crescent rolls, which happen to be accidentally vegan...you might have all the ingredients you need already in your pantry! They look way, way, fancier than they are and can be made either vegetarian or vegan depending on the cheese option you use!!
For this recipe you’re going to need cranberry sauce…and I make my own because 1. It’s easy and only takes about 7-10 minutes and 2. It tastes so much better than the canned stuff BUT you could just as easily use some canned cranberry sauce, or even some jam or preserves!
What you are going to need to buy:
Pillsbury Crescent Rolls
Fresh Cranberries
Maple Syrup
Small Orange
Cinnamon
Cloves
Dairy-Free Feta Cheese
Walnuts
What you are going to need to do: The Cookies
To start, in a small saucepan, bring 1/2 cup of water, 1/2 cup of maple syrup, the juice of one small orange, and 1 cup of fresh cranberries to a boil and let boil on medium-high until the berries start to burst.
With the back of a fork, crush the berries and continue to cook for 2-3 more minutes until the mixture thickens up. Add 1/2 teaspoon of cloves and 1/2 teaspoon of cinnamon and stir to combine. Remove from heat.
Preheat your oven to 350
Open a can of crescent rolls and roll out the pastry onto a clean counter or cutting board but do not separate into triangles. Instead, gently pinch the perforations closed and then cut the rectangle of dough into 12 equal squares
Push the crescent dough squares down into a mini muffin tin.
Fill with cranberry sauce and top with crumbled feta cheese and walnuts.
Bake for 12-14 minutes, turning halfway through baking until pastry is golden brown and set.
Let stand fro 1-2 minutes in the tin before removing to serve!