Raspberry Cream Cheese Mini Pies

  • Difficulty: Medium
  • 40 minutes
  • 3 servings

Enchant your guests with puff pastry mini pies topped with raspberries and cream cheese. You’ll need to practice a little getting the base ready for each one of them, so watch carefully and follow closely. Your guests will probably think you’ve spent hours making them.

Ingredients Needed for Raspberry Cream Cheese Mini Pies

7 ounces of cream cheese
1 teaspoon vanilla extract
1 tablespoon powdered sugar
7 ounces of puff pastry (1 sheet)
1 egg yolk, whipped
1 tablespoon raspberries

How to Cook Raspberry Cream Cheese Mini Pies

  1. Add the cream cheese, vanilla extract, and powdered sugar to a small bowl. Mix until even. Set aside.
  2. Cut the puff pastry sheet using a 3 or 4-inch square cookie cutter. We’ve ended up with 6 of them.
  3. Take one dough square and fold it once so that you end up with a triangle. Make 2 cuts, each one parallel to the triangle’s equal sides and at 1/2 of an inch off them. Unfold the triangle. Wrap the two opposing strips thus formed, one over the other. Do the same for the other 5 dough squares.
  4. Coat each one with egg yolk, add 1 teaspoon of cream cheese mixture and top with a raspberry.
  5. Line a baking tray with parchment paper, transfer the mini pies on it and bake for 25 minutes at 400⁰F/200⁰C.
  6. Serve garnished with powdered sugar.

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