Description
A delicious and flaky pastry filled with creamy cheesecake and topped with fresh raspberries.
Ingredients
Scale
- 1 sheet of puff pastry
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a floured surface and cut into squares.
- In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Place a spoonful of the cream cheese mixture in the center of each pastry square.
- Add a few fresh raspberries on top of the cream cheese mixture.
- Fold the corners of the pastry over the filling to create a pocket.
- Brush the tops with the beaten egg.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For a sweeter filling, adjust the amount of powdered sugar to taste.
- Feel free to substitute raspberries with other berries if desired.
- Serve warm for the best flavor and texture.
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg