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Ingredients
– 1 (8 oz/225g) package cream cheese, softened
– 1/4 cup (60g) granulated sugar
– 1/4 cup (30g) confectioners’ sugar
– 1 teaspoon vanilla extract
– 1 cup (120g) fresh raspberries
– 1 package (1 1/2 cups/190g) frozen puff pastry, thawed
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (for dusting)
Instructions
1. Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the cream cheese mixture: In a medium bowl, beat the cream cheese until smooth. Add the granulated sugar, confectioners’ sugar, and vanilla extract. Mix until combined.
3. Prepare the raspberries: Rinse the raspberries and pat dry with paper towels.
4. Assemble the bites: Roll out the puff pastry on a lightly floured surface to about 1/4 inch (6mm) thickness. Cut into 1-inch (2.5cm) squares.
5. Place the cream cheese mixture: Place a small spoonful of the cream cheese mixture in the center of each pastry square.
6. Add a raspberry: Top the cream cheese mixture with a fresh raspberry.
7. Fold and seal: Fold the pastry squares in half to form a triangle, pressing the edges to seal.
8. Brush with egg wash: Brush the tops with the beaten egg for a golden glaze.
9. Bake: Bake for 20-25 minutes, or until golden brown.
10. Dust with confectioners’ sugar: Dust with confectioners’ sugar before serving.
Tips and Variations
– Use fresh raspberries for the best flavor and texture.
– Substitute other types of berries, such as strawberries or blueberries, for a different flavor.
– Add a sprinkle of granulated sugar on top of the pastry before baking for extra sweetness.
– Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.