Raspberry Cream Cheese Bites (Print-Friendly Version)
Crisp puff pastry with creamy vanilla filling and bright raspberries—perfect for brunch or a sweet snack.
# Ingredients:
→ Pastry
01 -
1 sheet frozen puff pastry, thawed according to package instructions
→ Cheese Filling
02 -
115 g cream cheese, softened
03 -
2 tablespoons granulated sugar
04 -
0.5 teaspoon pure vanilla extract
→ Fruit
05 -
160 g raspberry preserves
06 -
24 fresh raspberries
→ Egg Wash
07 -
1 large egg, beaten
08 -
1 tablespoon water
# Steps:
01 -
Preheat oven to 200°C. Lightly grease a mini muffin tin with cooking spray and set aside.
02 -
In a small bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Beat with a hand mixer on medium speed until completely smooth and creamy.
03 -
On a lightly floured surface, roll out the puff pastry sheet into a 30 by 40 cm rectangle. Slice into 24 equal squares, approximately 7.5 by 7.5 cm each.
04 -
Gently press each puff pastry square into a mini muffin cup, allowing corners to slightly overlap the edges.
05 -
Spoon about 1 teaspoon of the cream cheese mixture into the center of each pastry cup, then top with 0.5 teaspoon raspberry preserves.
06 -
In a small bowl, whisk together the beaten egg and water.
07 -
Lightly brush the exposed edges of the pastry with egg wash. Bake for 12–15 minutes or until the pastries are golden and puffed.
08 -
Allow pastries to cool slightly on a wire rack. Once cooled, place a fresh raspberry atop each cup. Serve warm or at room temperature.
# Notes & Tips:
01 -
Ensure puff pastry is fully thawed according to package directions for best rise and flakiness.