Vegan Mini Cranberry Ricotta Phyllo Cups

Baked vegan cranberry ricotta phyllo cups. With fresh cranberries, vegan ricotta, orange marmalade, topped with walnuts and rosemary.

Ingredients

Preheat oven to 350degrees F.
Melt 3 Tablespoons of vegan butter. Lay down your first sheet of phyllo and brush it with melted vegan butter. Lay another sheet on top and butter again. Continue this process until you have 5 layers.
Using a knife or a pizza cutter, cut the sheets into 12 squares. 3 cuts across the longer side and 2 across the shorter side.
Butter the inside of a mini muffin pan. Place each phyllo square in the pan, pressing the bottom and sides of the dough.
Add 1/2 teaspoon of orange marmalade and then about 1/2 Tablespoon of vegan ricotta into each phyllo cup.
In a mixing bowl, mix together cranberries, cane sugar and 1/2 tablespoon of melted vegan butter.
Divide the cranberry mixture into each phyllo cup (about 4 to 5 cranberries each). Top with chopped walnuts.
Bake in the oven for 15 to 20 minutes on the center rack.
Let cool and garnish with rosemary if desired.