Who can resist these cute little puff pastry bundles full of raspberry cream cheese, baked to golden perfection, then topped with a fresh raspberry and a delicious glaze. It's such a show stopper, but really couldn't be easier, thanks to Schär's gluten free puff pastry. It is such an amazing product that produces flaky, delicious pastries and makes this special dessert out of this world!
Raspberry Cream Cheese Puff Pastries
1 sheet Schär Gluten Free Puff Pastry Dough, thawed
4 oz. cream cheese, softened
1/4 cup sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 egg, beaten
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon almond extract
Preheat oven to 400°F. Line a baking sheet with a silicone mat or parchment paper. Be sure puff pastry roll is thawed so you can unroll and work with it. Thawing instructions are on the package. In a medium bowl, beat cream cheese and sugar together. Add milk and vanilla and beat until smooth. Add 4 raspberries and beat until broken up and combined. Unroll puff pastry sheet and cut into 16 squares (4x4). Place squares on baking sheet. Drop 1 teaspoon of cream cheese mixture in the center of each square. Fold up corners, pressing them into a little dumpling around the sauce. With a pastry brush, brush beaten egg on top of pastries. Bake for 18-20 minutes or until pastries are golden brown. Immediately press a fresh raspberry in the top of each pastry. Let cool before glazing.
To make the glaze, whisk together glaze ingredients in a small bowl or glass measuring cup. Add more or less milk to get desired consistency. Drizzle over the pastries. Serve immediately.
Gather your ingredients. You will need a sheet of Schär Gluten Free Puff Pastry Dough (a package comes with 2), cream cheese, an egg, sugar, milk, vanilla, and fresh raspberries.
Preheat oven to 400°F. Make sure your puff pastry dough is thawed and ready to work with. Instructions for thawing are on the box. In a mixing bowl, beat together 4 oz. softened cream cheese and 1/4 cup sugar. Add 1 tablespoon milk and 1/2 teaspoon vanilla. Beat until smooth. Add 4 raspberries and beat until broken up and combined.
Unroll the puff pastry dough and using a pizza cutter, cut into 16 squares (4x4). Place squares on baking sheet covered with a silicone mat or parchment paper.
Drop 1 teaspoon raspberry cream cheese in the middle of each square, then fold up each corner to make a little dumpling. They don't have to be perfect.
Beat the egg and using a pastry brush, brush the tops of the pastries. Bake for 18-20 minutes, or until golden brown.
They will open as they bake. This pastry dough is so amazing and turns a nice golden brown. I think they look like little flowers the way they open up.
Immediately press a fresh raspberry in the center of each pastry.
To make the glaze, whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon almond extract.
Drizzle the glaze over all the pastries.
Serve immediately. They are SO GOOD while they are still a little warm. My son who has celiac disease remembers eating Toaster Strudels as a little kids before his diagnosis, and these taste similar to those! He was so excited to eat these and will down at least 6 in one go.
The perfect little bite of sweet, flaky goodness!
Watch them all disappear in a matter of minutes. They are exceptional and will win you some major points!
Recipe Source: Recipe adapted from a recipe in "Scrumptious" by Christy Denney