Servings 16 pastries
Ingredients
- 1 (8-oz.) package cream cheese, at room temp
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 2 Tablespoons sugar
- Flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 2 1/2 cups fresh raspberries
- 1 large egg
- Confectioners’ sugar, for topping
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpat baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, lemon juice, lemon zest, vanilla extract and sugar. Beat until creamy and well combined. Set the filling aside.
- Lightly flour your work surface then unfold each sheet of puff pastry and roll it into a 10-inch square. Cut each square into four smaller squares, then cut each smaller square in half diagonally to form eight triangles from each sheet of pastry. Place the pastry triangles on the lined baking sheets then prick each triangle several times with a fork, leaving a 1/2-inch border around the edges.
- Arrange the pastries on the lined baking sheets, spacing them 2 inches apart. Spread a portion of the cream cheese filling into the center of each pastry. Arrange a portion of the raspberries atop the cream cheese.
- In a small bowl, whisk the egg with 1 tablespoon water. Using a brush, brush the edges of each pastry with the egg wash.
- Bake the pastries until golden brown and puffed, 15 to 18 minutes. Remove them from the oven then transfer them to a rack to cool. Dust with confectioners’ sugar and serve.
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