Whether you’re hosting brunch, celebrating a holiday, or just craving something sweet and easy, these Raspberry Cream Cheese Bites are a dream. Using store-bought puff pastry and a simple cream cheese filling, they bake up into golden, flaky pockets of creamy, fruity goodness. The tartness of raspberry jam beautifully complements the sweet vanilla filling, making each bite irresistible.
Ingredients
- 1 sheet puff pastry (thawed)
- 4 oz (½ block) cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ cup raspberry jam (or fresh raspberries mashed)
- 1 egg (for egg wash)
- Optional: powdered sugar for dusting
Preparation
Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
Step 3: Roll out puff pastry on a lightly floured surface and cut into 9 equal squares.
Step 4: Place 1 tsp of cream cheese filling in the center of each square. Top with ½ tsp raspberry jam.
Step 5: Fold each square diagonally into a triangle and press edges with a fork to seal. Or fold into pockets and crimp closed.
Step 6: Brush tops with beaten egg.
Step 7: Bake for 15–18 minutes or until puffed and golden brown.
Step 8: Let cool slightly, then dust with powdered sugar if desired.
Variation
- Fruit Swap: Use strawberry, apricot, or blueberry jam instead.
- Lemon Zest: Add a pinch of lemon zest to the filling for brightness.
- Open-Faced: Leave them open like tartlets instead of sealing.
COOKING Note
- Make sure cream cheese is fully softened to avoid lumps.
- Don’t overfill or they may burst open.
- Use a sharp knife or pizza cutter for even pastry squares.
Serving Suggestions
- Great with coffee, tea, or brunch spreads.
- Serve warm or at room temperature.
- Add a scoop of vanilla ice cream for a dessert twist.
Tips
- Keep puff pastry cold until ready to use for best puff.
- For extra golden color, brush edges and tops with egg wash twice.
- Store in airtight container for up to 2 days; reheat in toaster oven.
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Nutritional Information (per bite)
Calories: 170
Protein: 2g
Fat: 10g
Carbohydrates: 17g
Sugar: 7g
Sodium: 95mg
FAQs
Q: Can I use frozen raspberries?
A: Yes! Just thaw and mash them slightly, or mix with a bit of sugar to make a quick compote.
Q: Can I make them ahead?
A: Yes—prepare and chill before baking, or bake and reheat before serving.
Q: Can I freeze them?
A: Baked bites can be frozen for up to 1 month. Reheat at 350°F for 8–10 minutes.
Conclusion
Raspberry Cream Cheese Bites are a simple yet elegant treat that takes just a few ingredients and a little time to make something special. Whether you’re whipping them up for brunch or enjoying one with coffee, they’re guaranteed to please with their creamy, flaky, and fruity layers.
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Raspberry Cream Cheese Bites
- Total Time: 33min
Ingredients
Ingredients
- 1 sheet puff pastry (thawed)
- 4 oz (½ block) cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ cup raspberry jam (or fresh raspberries mashed)
- 1 egg (for egg wash)
- Optional: powdered sugar for dusting
Instructions
Preparation
Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
Step 3: Roll out puff pastry on a lightly floured surface and cut into 9 equal squares.
Step 4: Place 1 tsp of cream cheese filling in the center of each square. Top with ½ tsp raspberry jam.
Step 5: Fold each square diagonally into a triangle and press edges with a fork to seal. Or fold into pockets and crimp closed.
Step 6: Brush tops with beaten egg.
Step 7: Bake for 15–18 minutes or until puffed and golden brown.
Step 8: Let cool slightly, then dust with powdered sugar if desired.
Notes
- Make sure cream cheese is fully softened to avoid lumps.
- Don’t overfill or they may burst open.
- Use a sharp knife or pizza cutter for even pastry squares.
- Prep Time: 15 min
- Cook Time: 18min
Nutrition
- Calories: 170
- Sugar: 7 g
- Sodium: 95mg
- Fat: 10 g
- Carbohydrates: 17g
- Protein: 2g