Vegan Ricotta-Cranberry Pastry
with hints of rosemary, hibiscus, and Calabrian peperoncino, topped with candied walnuts, strawberries, pomegranate, apple honey drizzle
Being an autodidact Chef who got his start in a diner, my Dad, whom you know as Papà Chef on TV with me (and from my documentary about immigrant gardens, “Earth Dream earth.” Yes, it’s spelled that way; you’ll see why.) can make pretty much any dish. And as is common knowledge, Italians and Greeks used to be predominant in diners, so I grew up enjoying delights like homemade baklava.
Wanting to make something “red” for Valentine’s Day, I thought up this flavor-laden dessert with cranberries, strawberries, and pomegranate - three red fruits with diverse shapes - that compliment tartness with sweetness and textures.
Since it’s not laden with dairy, besides being cruelty-free to the animals, it won’t weigh you down, so perfect to start the day (with an espresso in my case), as a midday pick-me-up, or at the end of a meal.
I made it 3 different ways. Choose your favorite or make them all!
Yields: 9 pastries
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients
3 ½ Tbsps vegan butter
1 tbsp soy milk
1 tbsp vegan honey + to drizzle
½ cup crushed walnuts
brown sugar (to sprinkle)
½ tsp Olive oil
14 ounces firm tofu, drained
2 tbsp lemon juice
¾ cup + 9 tbsp vegan granulated sugar
1/2 cup ruby port wine
1 tsp vanilla extract
1 bag Hibiscus Tea
rosemary sprigs
Water, to boil
1 cup fresh strawberries, sliced
1 tbsp Calabrian peperoncino marmelade (optional)
¼ pomegranate, seeded for garnish
Instructions
Preheat oven to 300°F (150°C).
Boil 1 cup water and steep the Hibiscus Tea. Set aside.
Make the candied walnuts: Warm the vegan honey, butter, vanilla, and cinnamon in a small saucepan until melted and smooth. Toss the walnuts with the mixture until fully coated. Spread on a parchment paper-lined baking pan; sprinkle with brown sugar and salt. Bake 10-15 minutes, checking after 5 minutes to ensure they don’t burn. Stir or shake the pan once or twice during baking for even toasting. Once they are a shade darker and you can smell their rich, nutty aroma, remove the walnuts from the oven, transfer them to a plate, and set aside to cool
In a medium saucepan set over med-high heat, add port wine & rosemary sprigs, and simmer approximately 20 minutes to reduce by just more than half.
Turn heat to low, add 2 Tbsp sugar, and the peperoncino jelly. Stir well to incorporate and allow the jelly to dissolve.
Add fresh cranberries and 2 tsp. of the hibiscus tea, turn the heat to medium, and stir often – for about 10 minutes – until the cranberries break down.
Remove from heat, add the remaining 2 Tbsp sugar, and stir. Let it cool completely, allowing the sauce to thicken as it cools. Set aside or store it in the refrigerator if making in advance.
Make the ricotta: in a food processor, combine the tofu, lemon juice, 5 tbsp sugar, and vanilla extract.
Lay a filo sheet on a flat surface and spread butter on it. Layer it with another sheet and repeat twice. Roll the three layered sheets to flatten them. Slice into 9 squares. Cut each square on both sides, leaving it attached, and twist the edges over each other, and shape them. Fill them with the ricotta mixture and spoon the cranberry sauce in the center.
Mix the soy milk and 1 tbsp vegan honey. Brush each pastry with the wash. Alternatively, you can spread butter on it.
Bake at 400F (200c) for 20 -22 minutes.
Remove the pastries from the oven, decorate with strawberry slices, top with candied walnuts & pomegranates, drizzle with vegan honey, and serve warm.
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