These easy raspberry pastries have only six ingredients and take just a few minutes to make! They’re an impressive dessert that tastes delicious!
I love baking, but I’ve always been a little intimidated by puff pastry. It seems so fussy to me, and I’m never sure quite what to make with it. I’ve had a box of puff pastry sitting in the freezer for months now, and I decided it was high time that I actually make something with it.
These easy raspberry pastries are fantastic! I was kind of shocked at how easy the puff pastry was to work with, and the pastries turned out delicious and beautiful too. If you, like me, have been intimidated by puff pastry, this recipe is perfect for beginners!
Easy Raspberry Pastry Recipe
- Puff Pastry
- cream cheese
- vanilla extract
- frozen raspberries
- powdered sugar
Preheat your oven to 400 degrees and line 2 baking sheets with parchment paper.
Thaw your puff pastry sheets completey, then cut them into 9 squares. Cut each square diagonally from each corner toward the center.
Next, fold up every other corner, to make a cute pinwheel shape.
Transfer your pinwheel pastries to your prepared baking sheets lined with parchment paper.
In a small bowl, stir the softened cream cheese, vanilla, and sugar until blended. Top each piece of pastry dough with a tablespoon of a simple cream cheese mixture. Add a raspberry (or more if your fruit is small) to the center, then bake.
The puff pastry puffs up and turns golden brown in the oven, and the raspberries soften and release their juices into the cream cheese filling.
The last step is to sprinkle the pastries with powdered sugar, which makes them an extra pretty treat!
These easy raspberry pastries are so delicious, not to mention addicting. I made them for a family party, and they were gone within a few minutes!
Store these pastries in an airtight container on the counter or chill in the refrigerator for up to one week.
This recipe is so easy and incredibly adaptable, too!
- Serve these pastries with some vanilla ice cream on the side
- Use fresh berries, if you have them on hand!
- No fresh or frozen berries? Try raspberry filling or raspberry jam if you’re in a pinch!
- A pinch of fresh lemon zest sprinkled over the top of these pastries after they cool tastes great!
- Try your favorite fruits in place of the raspberries – blueberries, strawberries and peaches are delicious!
MORE DESSERT AND BREAKFAST PASTRIES –
- Mini Apple Pies
- Cherry Hand Pies
- Mini Lemon Meringue Pies
- Pumpkin Turnovers
- Apple Turnovers
- Cherry Strudel
- Mini Blueberry Gallettes
- S’Mores Tarts
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Raspberry Pastries Recipe
- 1 package puff pastry, 2 sheets thawed
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 2 cups frozen raspberries
- 1/8 cup powdered sugar
- Preheat the oven to 400. Line two baking sheets with parchment, or spray with cooking spray.
- Open the puff pastry sheets so they are flat. Cut each piece into nine equal squares. Cut diagonally from the corner of each square towards the center, about 1 inch. Be careful not to cut through the center. Gently fold every other flap toward the center, to make a pinwheel shape.
- In a small bowl, mix together the cream cheese, sugar, and vanilla. Scoop one tablespoon of filling onto the center of each pinwheel. Top each pastry with four frozen raspberries.
- Bake 10-12 minutes, or until the pastries are puffy and golden brown. Let the pastries cool, then sprinkle with powdered sugar.