raspberry & white chocolate puff pastries

Raspberry & White Chocolate Puff Pastries

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!

raspberry & white chocolate puff pastries

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.

raspberry & white chocolate puff pastries

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!

raspberry & white chocolate puff pastries

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.

raspberry & white chocolate puff pastries

Recipe adapted from Puffpastry.com’s Red Raspberry & White Chocolate Cream Hand Pies

Raspberry & White Chocolate Puff Pastries

Ingredients

  • 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

Directions

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.

 

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