Description
Miniature pastries filled with a sweet, tangy cream cheese mixture and topped with fresh raspberries, baked until golden and dusted with powdered sugar.
Ingredients
Scale
- 1 package puff pastry sheet, thawed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 tbsp sour cream
- 1/2 tsp vanilla extract
- 2 egg yolks
- 24 fresh raspberries (1–2 per bite)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Allow the puff pastry to thaw slightly. Cut into 2-inch squares and arrange on the baking sheet.
- In a mixing bowl, beat cream cheese, granulated sugar, sour cream, vanilla extract, and egg yolks until smooth.
- Spoon a small amount of the mixture into the center of each pastry square.
- Top each with one or two raspberries.
- Fold corners inward or leave open for a rustic look.
- Bake for 15-18 minutes, or until golden and puffed.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
- Swap raspberries with blueberries or blackberries for a variation.
- Add lemon zest to the filling for brightness.
- Use crescent dough instead of puff pastry for a softer texture.
- Drizzle with white chocolate for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 5g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg