Description
Raspberry Cream Cheese Bites Recipe
Ingredients:
1 box refrigerated pie crust (2 crusts)
For the Raspberry Sauce:
1 ¾ cups fresh raspberries
½ cup granulated sugar
6 tbsp water
3 tbsp cornstarch
For the Cream Cheese Filling:
8 oz cream cheese, softened
½ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1 tsp fresh lemon juice
Preparation Steps:
Prepare Baking Sheets: Preheat oven to 375°F. Line with parchment or spray with non-stick spray.
Make Raspberry Sauce: Cook raspberries, sugar, and cornstarch mixture on low heat until thickened. Cool to room temperature.
Cream Cheese Filling: Beat cream cheese, sugar, egg yolk, vanilla, and lemon juice until creamy.
Assemble Bites: Cut pie crusts into wedges, spread with cream cheese, top with raspberry sauce, and roll into crescents.
Baking Instructions:
Bake for 20-22 minutes at 375°F until golden brown.
Cool slightly on sheets, then transfer to a wire rack.
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Step-by-Step Guide
1. Prepare the Raspberry Sauce: In a small saucepan, combine the fresh raspberries, 1/2 cup sugar, and 3 tablespoons of water. In a separate bowl, mix the cornstarch with the remaining 3 tablespoons of water to create a slurry. Bring the raspberry mixture to a gentle simmer over medium-low heat. Stir in the cornstarch slurry and continue to cook, stirring constantly, for 3-5 minutes until the sauce is thick and glossy. Remove from heat and let cool completely.
2. Make the Cream Cheese Filling: In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the sugar, egg yolk, vanilla extract, and lemon juice. Beat on medium speed for 2-3 minutes until the mixture is completely creamy and lump-free. Set aside.
3. Assemble the Bites: Unroll the pie crusts on a lightly floured surface. Using a pizza cutter or sharp knife, cut each crust into 8 equal wedges (like a pizza). Spread about 1 tablespoon of the cream cheese filling onto the wide end of each wedge. Top with 1 teaspoon of the cooled raspberry sauce. Gently roll each wedge from the wide end to the point, then curve the ends slightly to form a crescent shape. Place on your prepared baking sheet.
4. Bake and Cool: Bake in the preheated oven for 20-22 minutes, or until the pastries are puffed and golden brown. Allow them to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
Serving Suggestions
These bites are versatile and perfect for any occasion. For an elegant dessert, dust them with powdered sugar and serve warm with a scoop of vanilla ice cream and a drizzle of extra raspberry sauce. They make a delightful addition to a brunch buffet or afternoon tea platter. Pair them with a cup of strong coffee or a glass of cold milk. For a festive touch during the holidays, sprinkle with edible gold dust or red sugar sprinkles.
How-to Summary
Create a thick raspberry sauce by simmering berries with sugar and a cornstarch slurry. Beat cream cheese with sugar, egg yolk, vanilla, and lemon juice for the filling. Cut pie crusts into wedges, spread with filling, add sauce, and roll into crescents. Bake at 375°F for 20-22 minutes until golden. Cool before serving.
Frequently Asked Questions
Can I use frozen raspberries? Yes, frozen raspberries work perfectly. Thaw and drain any excess liquid before using to prevent a runny sauce.
How do I store leftovers? Store cooled bites in an airtight container in the refrigerator for up to 4 days. Reheat briefly in a toaster oven or air fryer to restore crispness.
Can I make these ahead of time? You can prepare the sauce and filling up to 2 days in advance and store them separately in the fridge. Assemble and bake on the day you plan to serve them for the best texture.
What can I substitute for the pie crust? Puff pastry sheets are an excellent substitute for a flakier texture. Thaw according to package instructions before cutting and rolling.
Why did my filling leak out? This usually happens if the filling is over-applied. Use the recommended amounts and ensure you seal the dough well by pressing the final point gently onto the roll.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling. Ensure it is fully softened at room temperature.
- Adding warm raspberry sauce to the dough, which can melt the fat in the crust and cause sticking. The sauce must be cooled to room temperature.
- Overfilling the wedges, which causes the filling to leak during baking and makes the pastries soggy.
- Not preheating the oven. A properly hot oven is crucial for the pastry to puff up and become golden.
- Skipping the cooling step on the wire rack, which traps steam and results in a soft, undercooked bottom crust.
Conclusion
These Raspberry Cream Cheese Bites are a simple yet impressive treat that masterfully balances sweet, tart, and creamy flavors. With a flaky crust, a rich cream cheese center, and a vibrant raspberry swirl, they are sure to become a favorite for gatherings or a special homemade dessert. By following the detailed steps and avoiding common pitfalls, you can achieve bakery-quality results right in your own kitchen. Enjoy the process and the delicious outcome!