About the Recipe
A really delicious way to use summer raspberries! Crunchy, creamy, and tart, the perfect pastry.
Ingredients
1 pint raspberries
14oz puff pastry
8oz cream cheese, room temperature
1Tbsp vanilla extract
5Tbsp powdered sugar + more for dusting
1/8Tsp kosher salt
1 egg, whisked
Flour for rolling puff pastry
Preparation
1: Preheat oven to 400 degrees Fahrenheit.
2: Combine cream cheese, powdered sugar, vanilla extract, and whip until fluffy and smooth, a couple of minutes.
3: Roll out the puff pastry on a floured work surface until smooth. Cut into 8 rectangles and score the middle with a rectangle, leaving a border around the edges.
4: Pipe the whipped cream cheese into the center of the puff pastry, leaving the border.
5: Place on a parchment lined baking sheet, brush the borders with an egg wash. Bake for about 15 minutes, until the edges are golden brown.
6: When the pastries are still warm, top with raspberries. When pastries have cooled, dust with powdered sugar. Enjoy!