Description
A delightful pastry filled with creamy cheesecake and topped with fresh raspberries, perfect for dessert or a sweet treat.
Ingredients
Scale
- 1 sheet of puff pastry
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a floured surface and cut into squares.
- In a bowl, mix the softened cream cheese, sugar, egg, and vanilla extract until smooth.
- Place a spoonful of the cream cheese mixture in the center of each pastry square.
- Add a few fresh raspberries on top of the cream cheese mixture.
- Fold the corners of the pastry over the filling to create a pocket.
- Brush the tops with beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
- For a sweeter filling, adjust the sugar to taste.
- Can substitute raspberries with other berries if desired.
- Best served fresh but can be stored in the refrigerator for a couple of days.
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg