Ingredients
Method
- Combine cream cheese, powdered sugar, and vanilla extract in a medium bowl.
- In a separate small bowl, whisk the egg with cold water and a pinch of salt.
- Sprinkle flour over your counter or a large cutting board.
- Roll out the puff pastry into a square, approximately 10.5 inches on each side, and ensure it’s about ⅛-inch thick.
- Cut the pastry into 9 equal squares, each about 3.5 inches in size.
- Place a spoonful of the cream cheese mixture in the center of each square.
- Top each square with 4 fresh raspberries.
- Brush one corner of each pastry square with egg wash, then fold the opposite corner over and seal the pastry.
- Refrigerate the pastries for at least 30 minutes to firm up.
- Preheat oven to 400°F (200°C).
- After freezing, place pastries on a baking sheet lined with parchment paper, leaving space between them.
- Brush each pastry with egg wash using a pastry brush.
- Bake the pastries for 25–30 minutes or until golden brown.
- Sprinkle with powdered sugar before serving, if desired.
Nutrition
Notes
Perfect for a sweet breakfast or an indulgent dessert. The freezer makes them even easier to prepare ahead of time!