Effortless Cheesy Raspberry Bites (Print Version)
# Ingredients:
→ Crust
01 -
1 tablespoon sugar for sprinkling
02 -
480 g thawed puff pastry sheets
→ Filling
03 -
125 g fresh raspberries or jam
04 -
225 g soft cream cheese
05 -
1 tablespoon lemon juice if you like
06 -
1 teaspoon vanilla
07 -
30 g icing sugar
→ Garnish (optional)
08 -
Extra raspberries to serve
09 -
Some powdered sugar for dusting
# Instructions:
01 -
Let the baked bites sit for a bit. Dust them with icing sugar and toss on a few more raspberries. Dig in while they're warm or leave them out to eat later.
02 -
Pop them in the oven and let them cook until they're puffy and golden on top, about 25 to 30 minutes.
03 -
If you want them closed, fold the corners over the filling. Or keep them flat if that's your thing. Sprinkle sugar around the edges before baking.
04 -
Dollop a teaspoon of the cream cheese mix in the middle of every square. Top each one with a couple berries or a blob of jam.
05 -
In a bowl, swirl together cream cheese, icing sugar, and vanilla till smooth. Squeeze in some lemon juice if you feel like it.
06 -
Place the pastry squares on your lined tray, spacing them out so they're not touching.
07 -
Roll out the puff pastry on a floured counter to about 0.6 cm thick. Slice it into 24 little 5 by 5 cm squares.
08 -
Crank up the oven to 190°C and slap some parchment on your baking tray.
# Notes:
01 -
Keep your pastry cold and work fast so it stays flaky.