Ingredients
- 1 sheet puff pastry, thawed
- 1 tablespoon granulated sugar
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves or jam
- 1/2 cup fresh raspberries (optional)
- 1 egg, beaten (for egg wash)
- 1 tablespoon powdered sugar (for garnish)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Roll out puff pastry and cut into 2.5–3 inch squares.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth.
- Place a spoonful of cream cheese mixture in the center of each square.
- Add a small dollop of raspberry preserves and optional fresh raspberries.
- Gently swirl using a toothpick or knife for a marbled effect.
- Fold edges slightly or leave open, then brush edges with egg wash.
- Sprinkle lightly with granulated sugar.
- Bake for 15–18 minutes until golden and puffed.
- Cool slightly and dust with powdered sugar before serving.
Notes
- Do not overfill to prevent soggy pastry.
- Use full-fat cream cheese for best texture.
- Experiment with different fruit jams for variety.
- Add lemon zest for a citrus twist.
- Store in refrigerator for up to 3 days.
- Reheat in oven to maintain crispness.
- Avoid microwaving to prevent sogginess.
- Can be frozen and reheated when needed.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
