Raspberry Cream Cheese Bites (Print Version)
Crispy pastry filled with smooth cream cheese and raspberries. Sweet, tart, and creamy in every bite.
# Ingredients:
→ Dairy and Spreads
01 -
4 ounces cream cheese, softened
02 -
2 tablespoons granulated sugar
03 -
1/2 teaspoon vanilla extract
04 -
1/2 cup raspberry preserves
→ Pastry
05 -
1 sheet puff pastry, thawed
→ Egg Wash
06 -
1 large egg, beaten
07 -
1 tablespoon water
→ Fruit
08 -
24 fresh raspberries
# Steps:
01 -
Preheat oven to 400°F. Coat a 24-cup mini muffin tin lightly with nonstick cooking spray. Set aside.
02 -
In a small mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Mix with a hand mixer on medium speed until the mixture is smooth and creamy. Set aside.
03 -
On a lightly floured surface, roll the puff pastry sheet to a 12 x 16 inch rectangle. Slice into 24 even squares, each approximately 3 x 3 inches.
04 -
Gently press each pastry square into a mini muffin cup, ensuring the corners overlap the edges of the tin.
05 -
Drop a small teaspoon of cream cheese filling into the center of each pastry shell, then top with about 1/2 teaspoon raspberry preserves.
06 -
In a separate bowl, vigorously whisk together the beaten egg and water. Using a pastry brush, lightly coat the exposed pastry surfaces with the egg wash.
07 -
Place tin in the preheated oven and bake for 12 to 15 minutes, or until the pastry is puffed and golden brown. Remove tin and set pastries on a wire rack to cool briefly.
08 -
Once the pastries have cooled slightly, carefully top each with a fresh raspberry. Serve while warm or at room temperature.
# Notes:
01 -
Thaw puff pastry in the refrigerator for even texture and easier handling.