Description
A delightful pastry combining creamy cheesecake and tangy raspberries in a flaky, buttery crust.
Ingredients
Scale
- 1 package pre-made puff pastry
- 8 oz cream cheese, softened
- 1 cup fresh raspberries
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 egg (for egg wash)
- Powdered sugar (for drizzling)
Instructions
- Prepare the Puff Pastry: Thaw according to package instructions and roll out to 1/8 inch thick.
- Cut the Pastry: Cut into rectangles (about 4×6 inches).
- Make the Filling: In a bowl, mix cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth.
- Assemble the Pastries: Place cream cheese mixture on each pastry, top with raspberries, and fold corners to secure.
- Brush with Egg Wash: Beat an egg and brush over pastries for a golden finish.
- Bake: Preheat oven to 400°F (200°C) and bake for 20-25 minutes until golden brown.
- Cool and Serve: Let cool, drizzle with powdered sugar icing, and garnish with raspberries.
Notes
Keep ingredients chilled for best texture. Don’t overfill pastries to prevent spilling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: raspberry, cheesecake, pastry, dessert, danish pastry, baking