Raspberry Cream Cheese Bites (Print Version)
Delicate pastry filled with creamy cheese, raspberries, and sweet dusting for a tempting treat.
# Ingredients:
→ Choux Pastry
01 -
1 cup water
02 -
1/2 cup unsalted butter
03 -
1 tablespoon granulated sugar
04 -
Pinch of salt
05 -
1 cup all-purpose flour
06 -
4 large eggs
→ Filling and Assembly
07 -
8 ounces cream cheese, softened
08 -
1/2 cup powdered sugar, plus more for dusting
09 -
1 teaspoon vanilla extract
10 -
1 cup heavy whipping cream, cold
11 -
1 1/2 cups fresh raspberries
# Steps:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 -
In a saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat.
03 -
Remove saucepan from heat. Add all-purpose flour and stir vigorously until a dough ball forms.
04 -
Return saucepan to low heat; stir dough continuously for 1 to 2 minutes to allow moisture to evaporate. Remove from heat and cool slightly.
05 -
Beat in eggs one at a time, fully incorporating each until dough is smooth, glossy, and holds its shape.
06 -
Transfer dough to a piping bag or use a spoon to portion small rounds onto prepared baking sheet.
07 -
Bake in preheated oven for 20 to 25 minutes until puffed and golden. Remove from oven and cool pastry shells completely on a wire rack.
08 -
In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
09 -
In a separate bowl, whip cold heavy whipping cream until stiff peaks form. Fold whipped cream gently into the cream cheese mixture until fully combined.
10 -
Carefully slice each cooled pastry shell in half horizontally. Pipe or spoon cream cheese filling onto the bottom half of each shell.
11 -
Place 2 to 3 fresh raspberries on top of the filling, cap with the top shell, and dust lightly with powdered sugar before serving.
# Notes:
01 -
Ensure pastry shells are fully cooled before filling to prevent the cream from melting. For the best texture, fill just before serving.