Description
Bite-sized treats combining tangy cream cheese with fresh raspberries wrapped in flaky puff pastry, perfect as a sweet snack or elegant appetizer.
Ingredients
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
24 fresh raspberries
1 package refrigerated puff pastry sheets (2 sheets), thawed
1 egg, beaten (for egg wash)
1 tablespoon granulated sugar (optional, for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Unfold the puff pastry sheets and cut each sheet into 12 equal squares.
- Place about 1 teaspoon of the cream cheese mixture in the center of each square.
- Top each with one fresh raspberry.
- Fold the corners of the pastry squares over the filling and pinch the edges gently to seal.
- Arrange the bites on a baking sheet lined with parchment paper.
- Brush the tops with the beaten egg and sprinkle lightly with granulated sugar if desired.
- Bake for 15-18 minutes or until the pastry is golden brown and puffed.
- Allow to cool slightly before serving.
Notes
Substitute raspberries with blueberries or blackberries for variation.
Add lemon zest to cream cheese mixture for a citrus twist.
Drizzle melted chocolate over cooled bites for an indulgent touch.
Use vegan cream cheese and egg substitute for a dairy-free option.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a 350°F oven for 5-7 minutes to restore flakiness; avoid microwaving.
Use gluten-free puff pastry to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: Approximately 70 kcal
- Sugar: 3g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
