Description
Flaky Raspberry Cream Cheese Pastries
Ingredients:
1 package of puff pastry sheets (2 sheets)
1 cup fresh raspberries
1/2 cup raspberry jam
4 oz cream cheese, softened
1/4 cup powdered sugar
1 tablespoon lemon juice
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Extra powdered sugar for dusting
Directions:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into 4 squares.
Place a spoonful of raspberry jam in the center of each square and top with fresh raspberries.
Fold the corners of each square towards the center and press lightly to seal.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the top of each pastry with the egg wash.
Place the pastries on the prepared baking sheet and bake for 15-20 minutes or until golden brown and puffed.
While the pastries are baking, prepare the cream cheese drizzle. In a bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
Once the pastries are done, let them cool slightly. Drizzle the cream cheese mixture over the pastries and dust with extra powdered sugar.
Serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 300 kcal | Servings: 8 pastries
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Step-by-Step Guide
Follow these detailed instructions for perfect pastries every time. First, ensure your puff pastry is thawed according to package instructions, usually 30-40 minutes at room temperature. On a floured surface, gently roll each sheet to a 10×10 inch square to smooth any folds. Use a sharp knife or pizza cutter to cut into four equal squares. For the filling, place a heaping teaspoon of jam in the center, then press 3-4 fresh raspberries gently into the jam. To fold, bring each corner to the center, overlapping slightly, and press down firmly in the middle with your fingertip to seal. Chill the assembled pastries on the baking sheet for 10 minutes before brushing with egg wash; this helps them hold their shape. Bake on the middle rack until deeply golden.
Serving Suggestions
These pastries are versatile. For a beautiful brunch, serve them on a tiered stand with fresh mint sprigs. Pair with a dollop of whipped mascarpone or a scoop of vanilla bean ice cream for a decadent dessert. They also complement a cup of strong coffee or a glass of sparkling rosé. For a festive touch, garnish with additional fresh raspberries and a light sprinkle of edible gold dust or lemon zest alongside the powdered sugar.
How-to Summary
Thaw and roll puff pastry. Cut into squares, fill with jam and berries, and fold corners to center. Seal, apply an egg wash, and bake at 400°F until puffed and golden. While baking, whip cream cheese, powdered sugar, and lemon juice into a drizzle. Cool pastries slightly before drizzling with cream cheese glaze and a final dusting of powdered sugar.
Frequently Asked Questions
Can I use frozen raspberries? Yes, but do not thaw them first to avoid excess moisture. Toss them in a tablespoon of flour before adding to the jam.
How do I store leftovers? Store in an airtight container at room temperature for one day. For longer storage, refrigerate for up to 3 days and reheat briefly in a toaster oven.
Can I make these ahead? Assemble the pastries and freeze them on the baking sheet before baking. Once solid, transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
My cream cheese drizzle is too thick. How can I fix it? Thin it with a teaspoon of milk or heavy cream at a time until it reaches your desired consistency for drizzling.
Why did my pastries not puff up? This is often due to the pastry becoming too warm. Ensure ingredients are cold, seal edges well to trap steam, and don’t skip the 10-minute chill before baking.
Common Mistakes to Avoid
- Using puff pastry that is too warm, which makes it sticky and difficult to work with and can inhibit a good rise.
- Overfilling the squares, which causes the jam to leak out and burn during baking.
- Not pressing the folded corners firmly enough, causing the pastries to unfold in the oven.
- Applying the cream cheese drizzle while the pastries are piping hot, as it will melt and absorb rather than creating a beautiful glaze.
- Baking on an unlined or ungreased sheet, risking sticking and difficult cleanup.
Conclusion
These Flaky Raspberry Cream Cheese Pastries are an impressive yet approachable treat that combines buttery layers with sweet-tart fruit and a rich, tangy glaze. By following the detailed guide and avoiding common pitfalls, you can create a bakery-quality dessert perfect for any occasion. Their make-ahead flexibility and stunning presentation make them a reliable favorite. We hope you enjoy making and sharing these delightful pastries.