Raspberry Cream Cheese Bites (Print Version)
# Ingredients:
→ Crust
01 -
480 g puff pastry, thawed
02 -
1 tablespoon granulated sugar, for sprinkling
→ Filling
03 -
225 g cream cheese, softened
04 -
30 g powdered sugar
05 -
1 teaspoon vanilla extract
06 -
125 g fresh raspberries or raspberry jam
07 -
1 tablespoon lemon juice, optional
→ Garnish (optional)
08 -
Powdered sugar, for dusting
09 -
Fresh raspberries, for serving
# Instructions:
01 -
Set oven to 190°C. Line a baking tray with parchment paper.
02 -
Dust a countertop with flour and roll puff pastry to 0.6 cm thickness. Cut into 24 squares measuring 5 x 5 cm each.
03 -
Evenly space pastry squares on prepared tray.
04 -
Beat softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth. Stir in lemon juice if using.
05 -
Spoon 1 teaspoon cream cheese filling into centre of each pastry square. Top each with 1 to 2 fresh raspberries or a dollop of jam.
06 -
For a closed pocket, fold corners of pastry over filling; for open-faced, leave flat. Sprinkle pastry edges lightly with granulated sugar.
07 -
Bake in the centre of oven for 25-30 minutes until pastry is golden brown and risen.
08 -
Let bites cool slightly, then dust with powdered sugar. Garnish with additional fresh raspberries if desired and serve warm or at room temperature.
# Notes:
01 -
Use cold puff pastry for best results and work quickly to maintain its flakiness.