Raspberry Pastry Pockets

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw the puff pastry and roll the sheet out on a lightly floured surface to make it a thinner and get to approximately a 12-by-18 inch rectangle.
  • Chill, covered with plastic wrap to let rest.
  • With a mixer, blend the cream cheese, egg, Splenda, vanilla extract and lemon rind.
  • Make an egg wash by whisking together the remainin egg and water in a small bowl.
  • Cut the puff pastry into 3-inch squares (you should have 24 squares).
  • Lay a square of pastry on a work surface and paint the edge with egg wash. (I found it easier to just "build" them on the baking pan rather than trying to move them after assembly.).
  • In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Lightly press the berries into the cheese mixture.
  • 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. (I used a pie edge crimping tool or whatever than roll-y thingy is called.).
  • 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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