Ingredients
Scale
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup fresh raspberries (or thawed frozen raspberries)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Optional: powdered sugar or lemon glaze for garnish
Instructions
- Thaw puff pastry until pliable but cold.
- Roll out slightly and cut into 6 rectangles.
- In a bowl, beat cream cheese, sugar, vanilla, lemon zest, and juice until smooth.
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Place pastry rectangles on baking sheet with space between. Score smaller rectangles inside edges without cutting through.
- Spread cream cheese mixture inside scored area on each pastry piece. Top with raspberries.
- Whisk egg and milk for egg wash. Brush edges of pastry with egg wash.
- Bake 15–18 minutes until golden and puffed.
- Cool 5 minutes on baking sheet, then transfer to wire rack. Optionally dust with powdered sugar or drizzle lemon glaze.
Notes
Use fresh or well-drained frozen raspberries to avoid soggy pastry.
Egg wash ensures a golden, glossy crust.
For added sweetness, a light lemon glaze complements the tangy filling.
Variations include swapping fruit or adding nuts for texture.
- Prep Time: 15
- Cook Time: 18