Raspberry Cream Cheese Bites
Delightful little pastries filled with a creamy raspberry mixture, perfect for any occasion.
Ingredients
For the Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar for filling
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries plus more for garnish
- ¼ cup white chocolate chips, melted
For the Pastry
- 2 sheets puff pastry, thawed
For the Glaze
- ½ cup powdered sugar for glaze
- 2 tablespoons milk
- ½ teaspoon vanilla extract for glaze
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix the cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Gently fold in the raspberries and melted white chocolate.
- Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares about 3x3 inches.
- Place a spoonful of the raspberry cream cheese mixture in the center of each square.
- Fold the corners of the pastry over the filling and pinch to seal. Place the bites on the prepared baking sheet.
Baking
- Bake for 15-18 minutes, or until the pastry is golden brown and puffed.
- While the bites are baking, whisk together the powdered sugar, milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth for the glaze.
- Once the bites are baked, let them cool slightly. Drizzle with the vanilla glaze and garnish with fresh raspberries.
Notes
These bites can be served warm or at room temperature. Store in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage. Ensure to soften cream cheese for easy mixing, and do not overmix the raspberries to retain texture.