Cranberry Pastry with Cream Cheese Icing

• 1 package of store bought vegan puff pastry
• Orange Cranberry Sauce
  

• 1 8 oz container of vegan cream cheese
• 1/2 cup powdered sugar
• 1/4 cup non dairy milk

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Serve warm topped with cream cheese icing!

1. Start by thawing puff pastry sheets according to package instructions.
2. Then, preheat your oven to 400 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.
3. Once puff pastry has thawed, cut into 12 even rectangles.
4. Using a cookie cutter, I used a Christmas tree shape, cut out the center of 6 of the rectangles of pastry.
5. Then, to the other 6 rectangles, place a dollop of cranberry sauce on top and spread out evenly, leaving about 1 inch on each side with no filling.
6. Place the pieces of puff pastry that are cut out on top of the cranberry filling. Pinch down the sides of the puff pastry with a fork so that it is completely sealed.
7. Put the pastries on the lined baking sheet and place in the oven. Bake at 400 for 25-30 minutes, or until pastry is golden brown.
8. While the pastries are cooking, make your cream cheese icing by placing the cream cheese in a small mixing bowl. Sift in powdered sugar and add non dairy milk. Whisk together until fully combined and smooth. Taste and add more powdered sugar if needed.
9. Place cream cheese icing in the fridge to let chill.
10. Once the pastries are golden brown and done baking, remove from the oven and let cool for at least 15-20 minutes.
11. When the pastries have cooled, drizzle on your cream cheese icing.
12. Serve warm and enjoy!