Raspberries are one of the most delicious fruits ever, too bad that you can find them fresh in the market only for a short period. So take advantage, while there are still fresh raspberries out there to bake some delicious cakes and pastries.
Today you are going to learn how to make raspberry cheese pastries by following a few simple steps. First of all, the ingredients that you’ll need: sugar, cream cheese, lemon juice and zest, vanilla extract, puff pastry, fresh or frozen raspberries, raspberry jam, egg and a baking sheet. Cut the puff pastry into small rectangles and cut into the corners of rectangle as shown in the pictures.
Make a mixture out of the cream cheese and the other ingredients, leaving the raspberries and the jam outside. Place the mixture in the center of each rectangle and add the jam and the fresh raspberries. Cover the middle with the pastry as shown in the pictures and bake on a baking sheet. You will get a delicious and refreshingly light dessert to serve after your lunch.
Ingredients:
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
1/2 cup raspberry jam
1 1/2 cups fresh raspberries
1 large egg
Sanding sugar (optional)
Directions:
*Preheat the oven to 400ºF and line two baking sheets with parchment paper or Silpats.
*In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar, lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
*Roll out each sheet of thawed puff pastry on a lightly floured work surface until it is a 10-inch square. Cut each square into four smaller squares then transfer the squares to the prepared baking sheets so that they aren't touching one another.
*Using a fork, prick the pastries all over then place a dollop of the cream cheese mixture (about 1 1/2 tablespoons) into the center of each square, spreading it slightly into a small circle. Place a dollop of raspberry jam atop the cream cheese, and then place 3 to 4 raspberries on top of the jam.
*Using a sharp knife, make four cuts from the center toward the edge of each square. (Do not cut underneath where the cream cheese is.) Fold one corner from each piece you've cut into the center, pressing it lightly atop the raspberries. Repeat the cutting and folding process with the remaining pastries.
In a small bowl, whisk together the egg with 1 tablespoon water. Brush each pinwheel all over with the egg wash. Sprinkle the exposed pastry with the sanding sugar (optional).
Bake the pastries for 15 to 18 minutes, or until golden brown and puffed around the edges.
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