Ingredients
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1 sheet puff pastry, thawed
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1/2 cup raspberry preserves or jam
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1/2 cup fresh raspberries
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1/4 cup cream cheese, softened
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1 tablespoon powdered sugar
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1/2 teaspoon vanilla extract
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1 egg (for egg wash)
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Powdered sugar, for dusting (optional)
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Fresh mint leaves, for garnish (optional)
Instructions
Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Pastry:
Cut puff pastry into 6 equal squares. Lightly press each square into a muffin tin to form a cup shape.
Make Cream Filling:
In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Fill Pastry Cups:
Spoon about 1 teaspoon of cream cheese mixture into each cup. Add a small spoonful of raspberry preserves and a few fresh raspberries on top.
Egg Wash & Bake:
Brush pastry edges with beaten egg. Bake for 15–18 minutes, or until golden and puffed.
Cool & Serve:
Let cool slightly. Dust with powdered sugar and garnish with mint if desired.