Effortless Raspberry Cream Cheese (Print Version)
# Ingredients:
→ Crust
01 -
1 tablespoon white sugar to sprinkle over the top
02 -
480 g thawed puff pastry sheets
→ Filling
03 -
Optional: 1 tablespoon lemon juice
04 -
125 g fresh raspberries or use some raspberry jam
05 -
1 teaspoon vanilla extract
06 -
30 g icing sugar
07 -
225 g softened cream cheese
→ Garnish (optional)
08 -
Extra raspberries for topping
09 -
A dusting of icing sugar
# Instructions:
01 -
Once baked, let them cool off a bit. Shake over some powdered sugar and add more raspberries if you want. They're good warm or once they've settled to room temp.
02 -
Pop the tray in the middle of your oven. Let them get puffy and golden, about 25-30 minutes should do it.
03 -
Make little pockets by folding the corners towards the middle or just leave them flat for an open look. Hit the edges with a bit of sugar.
04 -
Drop a teaspoon of cream cheese mix in the middle of each square, then toss one or two raspberries on top or a scoop of jam.
05 -
Blend cream cheese, icing sugar, and vanilla together until smooth. Lemon juice goes in now if that's your thing.
06 -
Lay your pastry squares out on the baking sheet, spaced out so they don't stick together.
07 -
Roll your puff pastry on a flour-dusted counter to just over half a centimeter thick. Cut it into 24 five-by-five squares.
08 -
Fire up your oven to 190°C and get a tray lined with baking paper.
# Notes:
01 -
Keep your pastry cold while you work so it stays nice and flaky.