Raspberry Cream Cheese Pastries
These Raspberry Cream Cheese Pastries have a delicious cream cheese filling along with a homemade raspberry sauce. Puff pastry shells are perfect for this raspberry cream cheese dessert.
Each pastry is sprinkled with powdered sugar, has a layer of cream cheese filling spooned into the center, then topped with a homemade raspberry sauce, next a dab of cream cheese filling and finally a fresh raspberry on top. YUM! Talk about scrumptious!
How To Make Raspberry Cream Cheese Puff Pastries
How To Make Homemade Raspberry Filling
- In a small saucepan, add raspberries, sugar, lemon juice and 3 tablespoons of water and stir.
- Heat over low/medium heat, stirring occasionally and bring to a boil. Let boil for about 4-5 minutes.
- In a small bowl, mix remaining water and corn starch together.
- Add corn starch mixture to raspberry mixture, stir until thickened then remove from heat and let cool.
How To Make Cream Cheese Filling
- Beat cream cheese until smooth and creamy.
- Add sugar, lemon juice and vanilla into cream cheese and beat until combined.
Puff Pastries
- Bake puff pastry shells according to package directions.
- Once pastries have baked, remove top of each pastry.
Assembling The Pastries
- Add a spoonful of cream cheese into the center of each pastry.
- Next, add a spoonful of raspberry mixture on top of that and then top again with a little dab of cream cheese mixture.
- Top with a fresh raspberry and enjoy!
Now you can make these beautiful pastries at home. No need to go to the bakery for fine desserts like these. Your family and friends will enjoy these raspberry cream cheese pastries too.
Try These Delicious Raspberry Cream Cheese Pastries Today
Here are a few more delicious fruit desserts that can be found on the blog: Blueberry Cobbler, Lemon Blueberry Poke Cake, Fresh Peach Cobbler, Fresh Pear Pie, Pineapple Cake, plus many, many more.
Raspberry Cream Cheese Pastries
Ingredients
For The Raspberry Filling
- 12 oz fresh raspberries
- 1/3 cup sugar
- 1 tsp lemon juice
- 7 Tbs water, divided
- 3 Tbs corn starch
For The Cream Cheese Filling
- 8 oz cream cheese, room temperature
- 1/3 cup sugar
- 1 tsp lemon juice
- 1 tsp vanilla
- 2 boxes puff pastry shells
Instructions
For The Raspberry Filling
- In a small saucepan, add raspberries, sugar, lemon juice and 3 tablespoons of water, stir.
- Heat over low/medium heat, stirring occasionally and bring to a boil. Let boil for about 4-5 minutes.
- In a small bowl, mix remaining water and corn starch together.
- Add corn starch mixture to raspberry mixture, stir until thickened then remove from heat and let cool.
For The Cream Cheese Filling
- Beat cream cheese until smooth and creamy.
- Add sugar, lemon juice and vanilla into cream cheese and beat until combined.
Puff Pastries
- Bake puff pastry shells according to package directions.
- Once pastries have baked, remove top of each pastry.
Assembling The Pastries
- First, add a spoonful of cream cheese into the center of each pastry.
- Next, add a spoonful of raspberry mixture and then top with a little dab of cream cheese mixture.
- Top with a fresh raspberry and enjoy!
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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Yum‼️