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+ servings

Raspberry Cream Cheese Pastries

Course Breakfast, Brunch, Dessert
Cuisine American
Keyword Pastries, Puff Pastry, Raspberries, Raspberry, Raspberry Desserts
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12


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


For The Raspberry Filling

  1. In a small saucepan, add raspberries, sugar, lemon juice and 3 tablespoons of water, stir.

  2. Heat over low/medium heat, stirring occasionally and bring to a boil. Let boil for about 4-5 minutes.

  3. In a small bowl, mix remaining water and corn starch together.

  4. Add corn starch mixture to raspberry mixture, stir until thickened then remove from heat and let cool.

For The Cream Cheese Filling

  1. Beat cream cheese until smooth and creamy.

  2. Add sugar, lemon juice and vanilla into cream cheese and beat until combined.

Puff Pastries

  1. Bake puff pastry shells according to package directions.

  2. Once pastries have baked, remove top of each pastry.

Assembling The Pastries

  1. First, add a spoonful of cream cheese into the center of each pastry.

  2. Next, add a spoonful of raspberry mixture and then top with a little dab of cream cheese mixture.

  3. Top with a fresh raspberry and enjoy!