Raspberry Cream Cheese Pastries
Servings: 12
Calories:
Ingredients
For The Raspberry Filling
- 12 oz fresh raspberries
- ⅓ 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
- ⅓ 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!