Recipe courtesy of Gale Gand
Raspberry Pastry Pockets
- Yield: 12 pockets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 82
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 36
- Sodium
- 46
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
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
Directions
- 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.