Raspberry Cream Cheese Bites
Raspberry Cream Cheese Bites are flaky puff pastry cups filled with creamy, vanilla-sweetened cream cheese and raspberry preserves, topped with a fresh raspberry. These elegant appetizers are incredibly easy to make and double as a sweet brunch treat or finger-food dessert! I love keeping them around for a sweet snack—they’re absolutely delicious whether enjoyed warm or at room temperature.
Servings: 24 cream cheese bites
Calories: 85kcal
Ingredients
- 1 sheet puff pastry, thawed according to package instructions
- ½ package (4 ounces) cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ cup (160 g) raspberry preserves
- 1 large egg, beaten
- 1 tablespoon water
- 24 fresh raspberries
Instructions
- Preheat oven to 400°F (200°C). Spray a mini muffin tin with cooking spray. Set aside.
- To a small bowl, add cream cheese, sugar, and vanilla. Using a hand mixer on medium speed, mix until smooth and creamy. Set aside.
- On a lightly floured surface, roll out the puff pastry sheet into a 12x16-inch rectangle. Cut it into 24 equal squares, about 3x3-inches each.
- Gently press each puff pastry square into a mini muffin cup, ensuring the edges slightly fold over the sides.
- Place a small teaspoon of cream cheese filling in the center of each puff pastry square. Then, add about ½ teaspoon of raspberry preserves on top of the cream cheese.
- In a small bowl, combine the egg and water.
- Brush the tops and sides of the exposed puff pastry squares with the egg wash.
- Bake for 12-15 minutes, or until the pastries are golden brown. Remove from the oven and let cool slightly on a wire rack.
- Once the raspberry cream cheese bites have cooled slightly, top each with a fresh raspberry. Enjoy warm or at room temperature.
Video
Nutrition
Serving: 1raspberry cream cheese bite | Calories: 85kcal