Raspberry Pastry Pockets

Total Time:
45 min
20 min
25 min

12 pockets

  • 1 sheet frozen puff pastry
  • 4 ounces cream cheese, room temperature
  • 1 egg yolk
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon rind
  • 1/2 pint raspberries
  • 1 egg
  • 2 teaspoon water
  • 2 teaspoon sugar
  • Thaw the puff pastry and roll the sheets out on a lightly floured surface to make it a little thinner. Chill, covered with plastic wrap to let rest. In a mixer with a paddle attachment, mix the cream cheese, egg yolk, powdered sugar, vanilla extract and lemon rind.

  • Make an egg wash by whisking together the egg and water in a small bowl. Cut the puff pastry into 3-inch squares. Lay a square of pastry on a work surface and paint the edge with egg wash. In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.

  • When they're all done, brush the top surface with egg wash and sprinkle with sugar. Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.

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4.3 4
I must have made the squares too large because I only ended up with 3 instead of 12! They were really tasty though. I sprinkled confectioners sugar on top as soon as I took them out of the oven and it made them really look nice. I'm going to try another sheet and make them into triangles this time and get more out of it! item not reviewed by moderator and published
fast fast easy and pretty taste is refreshing item not reviewed by moderator and published
This is a fantastic dessert; elegant yet simple. It never fails to amaze my friends and family. Honestly, it?s quite easy to follow as well. Another plus is the few ingredients involved. If you?re an amateur baker like me, these are ingredients that should already be in your cupboard. And even though this is called Raspberry Pastry Pockets, I also recommend using blackberry and boysenberry in place of the raspberry. item not reviewed by moderator and published
This recipe was fairly simple to follow, but got a bit messy trying to put the two layers of puff pastry on top of each other without the cheese filling spilling out. I think cutting the pastry into larger squares and folding over into triangles would do just fine. I also decreased the amount of powdered sugar by almost half and it still tasted great! Recommended cooking time was perfect, too. Overall, a keeper and I will definitely use a variety of fruits for this recipe in the future. item not reviewed by moderator and published
<span>You didn't cut the puff pastry sheets into three-inch squares as directed.</span> item not reviewed by moderator and published

Not what you're looking for? Try:

Raspberry Strudel

Recipe courtesy of Food Network Kitchen