Raspberry Cream Cheese Puff Pastry: The Ultimate Beginner’s Guide
A simple yet elegant dessert combining flaky puff pastry, creamy cheesecake filling, and fresh raspberries. Beginner-friendly, impressive, and perfect for any occasion!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Hand Mixer
- Rolling Pin
Ingrédients
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
Assembly
- 1 sheet frozen puff pastry thawed
- 1 cup fresh raspberries or frozen (no need to thaw)
- 1 large egg beaten with 1 tbsp water for egg wash
- 2 tbsp coarse sugar optional, for topping
Optional Glaze
- 1/2 cup powdered sugar sifted
- 1-2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Prepare the cream cheese filling: Beat softened cream cheese with sugar until smooth. Mix in egg yolk, vanilla, and lemon juice until creamy.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll puff pastry lightly to smooth creases. Cut into 6–9 rectangles and score a border around each.
- Spread 1–2 tbsp cream cheese filling in the center of each pastry. Top with raspberries.
- Brush edges with egg wash, sprinkle with coarse sugar if desired.
- Bake for 15–18 minutes until golden brown and puffed. Cool 5 minutes before transferring to a wire rack.
- Optional: Mix powdered sugar, milk, and vanilla into a glaze and drizzle over cooled pastries.
Notes
Best enjoyed warm the day they’re made. Store in an airtight container up to 2 days. You can freeze unbaked pastries and bake straight from frozen.
