Ingredients
Pastry
- 1 sheet puff pastry (thawed)
Filling
- 8 oz cream cheese (softened)
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
Finishing
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the puff pastry to a perfect golden crisp.
- Prepare Pastry Squares: Roll out the thawed puff pastry on a lightly floured surface to prevent sticking and cut it into 4-inch squares to form the base for each bite.
- Make Filling: In a bowl, combine the softened cream cheese and granulated sugar, mixing until smooth and creamy. Gently fold in the fresh raspberries to keep them whole and evenly distributed.
- Assemble Bites: Spoon about a tablespoon of the cream cheese and raspberry filling into the center of each pastry square. Fold each square over diagonally to form a triangle and press the edges together, sealing them with a fork to prevent filling leakage during baking.
- Apply Egg Wash: Beat the egg lightly and brush it over the tops of each pastry triangle to give them a beautiful golden finish once baked.
- Bake Pastries: Place the prepared pastries on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 15-20 minutes until the pastries puff up and turn golden brown.
Notes
- For extra flavor, you can add a teaspoon of vanilla extract or lemon zest to the cream cheese mixture.
- If fresh raspberries are not available, frozen raspberries can be used but thaw and drain them to avoid extra moisture.
- Make sure to keep the puff pastry cold until ready to use to ensure the best puffing results.
- Leftover pastry bites can be stored in an airtight container in the refrigerator for up to 2 days and reheated for a few minutes to regain crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American