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Cream Cheese Raspberry Bites

Delightful cream cheese and fresh raspberry pastries that are flaky, creamy, and perfect for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Make sure it's well softened for easy mixing.
  • 1 cup fresh raspberries Gently fold into the mixture.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
For the pastry
  • 1 package puff pastry, thawed Ensure it is properly thawed before using.
  • 1 egg beaten, for egg wash Brush on top for a golden finish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  3. Gently fold the fresh raspberries into the cream cheese mixture, without mashing them.
  4. Roll out your puff pastry on a lightly floured surface until it's about 1/8 inch thick. Cut into 3x3 inch squares.
  5. Spoon a generous amount of the cream cheese and raspberry mixture onto the center of each square.
  6. Fold the corners of the squares towards the center to create pockets. Pinch edges to seal, then crimp with a fork.
  7. Brush the tops with the beaten egg.
  8. Bake on a parchment-lined baking sheet for 15-20 minutes or until puffed and golden brown.
  9. Let cool before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Unbaked bites can be frozen for up to a month. To reheat, bake at 350°F (175°C) for about 10 minutes.