Raspberry Cheesecake Pastries

This is my own version of Raspberry Cheesecake Pastries. They are super quick and easy to make, plus they just look so pretty! Flaky puff pastry, rich and creamy center, the raspberry adds a nice freshness. So yummy! I had a chance to force feed a few of my friends with these, and they absolutely loved them!


Bake at 400 degrees for 25 minutes per batch

Ingredients

2 boxes of Pepperidge Farm puff pastry sheets (4 sheets)

8 oz pack of cream cheese room temperature

1 ½ tablespoons of beaten egg

⅓ cup of white granulated sugar

1 teaspoon of vanilla extract

1 tablespoon of dulce de leche

12 oz raspberries

Egg wash

1 egg 

2 teaspoons water

Icing

1 cup of powdered sugar

2½ tablespoons of milk


Making the filling

1. Thaw puff pastry dough according to the package instructions. In a medium size bowl, using a hand mixer, mix together cream cheese, white granulated sugar, and dolce de leche until smooth. Make sure you scrape the sides of the bowl with a spoon a few times to make sure the filling is mixed well and you won’t get chunks of cream cheese.


2. In a separate bowl beat an egg using a whisk of a fork. Measure out 1½ tablespoons and add to the cream cheese mixture, then add 1 teaspoon of vanilla extract and mix well.


You should end up with a smooth, creamy filling. Refrigerate it while you prepare your dough.


3. Preheat your oven to 400 degrees fahrenheit. Unfold puff pastry dough on a large sheet of parchment paper. Cut each sheet in to 9 even squares. You should end up with 36 pieces.


4. Cut ½ inch borders on two opposite corners, but not all the way. Fold the first border on top of the inside triangle,

then fold the second border over to the opposite side. 


5. Place about a teaspoon of filling in the center of the puff pastry, then top it off with 1 raspberry per pastry.


6. Place the pastries on a baking sheet lined with parchment paper, or aluminum foil. No need to grease it. Beat 1 egg with 2 teaspoons of water and brush it around the rims of your pastries. This will give them a nice golden color when baked.

7. Bake the pastries for about 25 minutes, remove them from the oven and from the pan to let them cool.


Making the icing:

8. In a small bowl mix 1 cup of powder sugar with 2½ tablespoons of milk.

9. Empty your icing in to a small ziplock bag and pipe out stripes across each pastry.


So beautiful and delicious! Perfect for any occasion. Enjoy!


 

Raspberry Cheesecake Pastries
Serves 36
This is my own version of Raspberry Cheesecake Pastries. They are super quick and easy to make, plus they just look so pretty! Flaky puff pastry, rich and creamy center, the raspberry adds a nice freshness
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Prep Time
20 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr 10 min
Ingredients
  1. 2 boxes of Pepperidge Farm puff pastry sheets (4 sheets)
  2. 8 oz pack of cream cheese room temperature
  3. 1 ½ tablespoons of beaten egg
  4. ⅓ cup of white granulated sugar
  5. 1 teaspoon of vanilla extract
  6. 1 tablespoon of dulce de leche
  7. 12 oz raspberries
  8. Egg wash
  9. 1 egg
  10. 2 teaspoons water
  11. Icing
  12. 1 cup of powdered sugar
  13. 2½ tablespoons of milk
Instructions
  1. Thaw puff pastry dough according to the package instructions. In a medium size bowl, using a hand mixer, mix together cream cheese, white granulated sugar, and dolce de leche until smooth. Make sure you scrape the sides of the bowl with a spoon a few times to make sure the filling is mixed well and you won't get chunks of cream cheese.
  2. In a separate bowl beat an egg using a whisk of a fork. Measure out 1½ tablespoons and add to the cream cheese mixture, then add 1 teaspoon of vanilla extract and mix well. You should end up with a smooth, creamy filling. Refrigerate it while you prepare your dough.
  3. Preheat your oven to 400 degrees fahrenheit. Unfold puff pastry dough on a large sheet of parchment paper. Cut each sheet in to 9 even squares. You should end up with 36 pieces. 5. Cut ½ inch borders on two opposite corners, but not all the way. Fold the first border on top of the inside triangle, then fold the second border over to the opposite side. Place the pastries on a baking sheet lined with parchment paper, or aluminum foil. No need to grease it.
  4. Beat 1 egg with 2 teaspoons of water and brush it around the rims of your pastries. This will give them a nice golden color when baked.
  5. Bake the pastries for about 25 minutes, remove them from the oven and from the pan to let them cool.
  6. In a small bowl mix 1 cup of powder sugar with 2½ tablespoons of milk.
  7. Empty your icing in to a small ziplock bag and pipe out stripes across each pastry. So beautiful and delicious! Perfect for any occasion. Enjoy!
Evelina's Home Cooking http://evelinashomecooking.com/

 

 

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