Do you remember those fast food restaurant cherry pies? Do those still exist? It seemed like they were everywhere when I was a kid. In a way, they were horrible, and in another way they were amazing. Well, I can say pretty confidently that these little raspberry puff pastries are kind of like those but better. Much better!
I love puff pastry dough. I love working with it, and I love watching it puff up in the oven. And of course, I love eating it.
One reason that I prefer cooking to baking is that I don’t have much patience. I am in awe of some of these photos depicting perfectly crimped pie dough and beautifully frosted baked goods, but I don’t think that will ever be me. I just get too excited about eating it.
I still think these are pretty cute even though they’re kind of oozing and sometimes bursting at the seems!
One sheet of puff pastry dough will make up to 6 of these if you roll it out. I ended up only making 5 because I didn’t roll it out enough. That’s okay though because the thicker dough is easier to work with for a novice like me, but if you are used to working with dough you could probably get 6 easily.
Recipe adapted from Puffpastry.com’s Red Raspberry & White Chocolate Cream Hand Pies
Raspberry & White Chocolate Puff Pastries
- 1 sheet puff pastry dough, thawed
- 1 egg
- 1 tablespoon water
- 2oz cream cheese (1/4 package)
- 1 tablespoon sugar (plus a little extra to sprinkle on finished pasteries)
- 1/4 cup white chocolate chips
- 1/2 cup raspberries (fresh or frozen)
- parchment paper
|1.||Preheat oven to 400°f|
|2.||Roll out dough on a lightly floured surface or use parchment paper to keep it from sticking. Roll to about a 12" square. Use a 3" round cutter or cup to cut out 10 or 12 circles, or cut the sheet into 12 pieces.|
|3.||Put the sugar, cream cheese and white chocolate chips in a small zip bag. Kneed the bag until ingredients are mixed, then cut out about 1/2" hole at one corner. Pipe about 1 tablespoon of mixture onto half of the dough cut outs.|
|4.||Put 3 raspberries on top of each cutout that has the mixture. Mix the egg and water in a bowl, then brush the edges of the cutouts that have the filling. Top the filling pieces with the empty pieces to make a pocket. Use a fork to seal it well around the edges.|
|5.||Brush each pocket top with egg wash, then sprinkle with sugar. Cut small slits into each pocket with a sharp knife.|
|6.||Put the pasteries on a baking sheet lined with parchment paper. Bake for 20 minutes until pastries are golden brown.|