Raspberry Cream Cheese Bites (Print Version)
# Ingredients:
01 -
Cream cheese: 1 package (8 oz), softened.
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Powdered sugar: 1/2 cup (for filling) + 1/2 cup (for glaze).
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Vanilla extract: 1 teaspoon (for filling) + 1/2 teaspoon (for glaze).
04 -
Fresh raspberries: 1 cup, plus more for garnish.
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White chocolate chips: 1/4 cup, melted.
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Puff pastry sheets: 2, thawed.
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Milk: 2 tablespoons (for glaze).
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a bowl, mix the softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
03 -
Gently fold in the fresh raspberries and melted white chocolate.
04 -
Roll out the thawed puff pastry sheets on a lightly floured surface and cut each sheet into 3x3 inch squares.
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Place a spoonful of the raspberry cream cheese mixture in the center of each square.
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Fold the corners over the filling and pinch to seal. Arrange the bites on the prepared baking sheet.
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Bake for 15-18 minutes, or until the pastry is golden brown and puffed.
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While the bites bake, whisk together 1/2 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth to make the glaze.
09 -
Let the bites cool slightly before drizzling with the vanilla glaze.
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Garnish with fresh raspberries and serve warm or at room temperature.
# Notes:
01 -
These Raspberry Cream Cheese Bites are a perfect balance of creamy, fruity, and flaky goodness, ideal for any occasion.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.