Description
Flaky puff pastry filled with creamy vanilla-sweetened cream cheese and dollops of raspberry jam—perfect for easy brunch treats or elegant dessert bites.
Ingredients
1 sheet refrigerated puff pastry
1 package (8 oz) cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ cup raspberry jam
1 egg, beaten (for egg wash)
Fresh raspberries (for topping)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out puff pastry on a lightly floured surface; cut into 9 squares.
Beat cream cheese, sugar, and vanilla until smooth.
Spoon cream cheese mixture into the center of each pastry square.
Top each with a small dollop of raspberry jam.
Fold pastry edges inward to create pockets, leaving centers open.
Brush edges with beaten egg.
Bake for 18–20 minutes or until golden and puffed.
Cool slightly; top each with a fresh raspberry before serving.
Notes
Don’t overfill to avoid leakage.
You can add lemon zest to the cream cheese for added brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
