Ingredients
Scale
-
- 1 package frozen puff pastry (2 sheets), thawed
-
- 8 oz cream cheese, softened
-
- 1/2 cup powdered sugar
-
- 1 teaspoon vanilla extract
-
- 1 cup fresh or frozen raspberries
-
- 1 egg, beaten (for egg wash)
-
- Sugar for sprinkling on top (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners.
- Prepare Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Roll Out Puff Pastry: On a lightly floured surface, roll out each sheet of puff pastry to about 1/8 inch thick. Cut the pastry into squares, approximately 4x4 inches.
- Fill Muffins: Place a square of pastry in each muffin cup. Add a tablespoon of cream cheese filling in the center, followed by a few raspberries. Top with another square of puff pastry, sealing the edges to create a pocket.
- Brush and Sprinkle: Brush the tops with the beaten egg and sprinkle sugar on top if desired.
- Bake: Bake for 15-20 minutes, or until golden brown and puffed up.
- Cool and Serve: Allow to cool slightly before serving. Enjoy these muffins warm for the best flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes