Ingredients
- For the raspberry topping:
- 1 3/4 cups fresh raspberries
- 1/2 cup granulated sugar
- 6 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon cold water (for slurry)
- For the cream cheese filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- For the crust:
- 1 sheet puff pastry (about 8 ounces), thawed
- 1 tablespoon all-purpose flour (for dusting)
- Optional garnish:
- Powdered sugar for dusting
- Fresh raspberries for topping
Instructions
- Preheat oven to 375°F (190°C). Lightly grease or line a mini muffin tin.
- In a saucepan over medium heat, combine raspberries, sugar, and 6 tablespoons water. Cook about 5 minutes until berries break down.
- Mix cornstarch with 1 tablespoon cold water to create a slurry. Stir into raspberry mixture and cook 1–2 minutes until thickened. Cool completely.
- In a bowl, beat cream cheese and sugar until smooth. Add vanilla and egg yolk; mix until combined.
- Lightly flour a surface and roll out puff pastry slightly. Cut into 24 squares.
- Press each square into mini muffin tin cavities to form cups.
- Spoon about 1 tablespoon cream cheese filling into each cup.
- Top with about 1 teaspoon cooled raspberry sauce.
- Bake 15–18 minutes until pastry is golden and puffed.
- Cool in pan 10 minutes, then transfer to a wire rack. Garnish as desired and serve.
Notes
- Allow raspberry topping to cool fully before assembling to prevent soggy pastry.
- Frozen raspberries can be used without thawing.
- Store refrigerated for up to 4 days.
- Freeze for up to 2 months and thaw overnight before serving.
- Reheat briefly in a 300°F oven to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
