Raspberry Cream Cheese Puff Pastry: The Ultimate Beginner’s Guide

Close-up of raspberry cream cheese puff pastry showing creamy filling and flaky layers

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!

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Prep Time 15

Cook Time 18

Total Time 33

Servings: 6 pastries

Course: Breakfast, Brunch, Dessert

Cuisine: French-Inspired

Calories: 320

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Baking Sheet
Parchment Paper
Mixing Bowls
Hand Mixer
Rolling Pin

Method

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.