Raspberry Cream Cheese Bites
Sweet raspberry cream cheese filling is folded into flaky puff pastry squares, baked until golden, and drizzled with vanilla glaze.
Equipment
- Baking sheet
- Parchment paper
- Rolling Pin
- Pizza Cutter
Ingredients
Main Ingredients
- 8 oz cream cheese block style, softened
- ½ cup powdered sugar for the filling
- 1 tsp vanilla extract for the filling
- 1 cup fresh raspberries plus a few for garnish
- ¼ cup white chocolate chips melted and slightly cooled
- 2 sheets puff pastry thawed, about 17 ounces total
- 1 tbsp all purpose flour for dusting
- ½ cup powdered sugar for the glaze
- 2 tbsp milk for the glaze
- ½ tsp vanilla extract for the glaze
Instructions
Cooking
- Prep. Thaw the pastry, heat the oven to 375 degrees F, and line a baking sheet.
- Fill. Beat the cream cheese, sugar, and vanilla smooth, then fold in the berries and cooled white chocolate.
- Cut. Cut each pastry sheet into nine 3 inch squares on a floured surface.
- Shape. Spoon filling into each center, fold the corners in, and pinch the seams closed.
- Bake. Bake 18 to 20 minutes until puffed and golden, cool 10 minutes, then drizzle with the glaze.
Notes
Substitutions: Use blueberries or chopped strawberries for the raspberries, and skip the white chocolate with an extra tablespoon of sugar.
Tips: Keep the pastry cold, use a heaping spoonful of filling, and pinch every seam.
Storage: Refrigerate baked bites up to 3 days. Freeze unbaked bites up to 2 months.