• 9servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 sheets of puff pastry-I like Pepperidge Farm

  2. a sprinkle of fluor 4 oz softened cream cheese (that is 1/2 pkg of usual size)

  3. 1/3 cup powdered sugar

  4. 1 1/2 tsp vanilla

  5. 1-1 1/2 cups raspberry (I use frozen, so thaw them out)

  6. You may use more or less rasberries/ sugar depending on your sweet/tart preferences

Instructions Jump to Ingredients ↑

  1. Prepare pastry shells Thaw puff pastry sheets for at least 45 minutes at room temp sprinkle about tsp fluor onto counter and lay pastry sheet flat roll pastry sheet carefully to extend both sides and ends slightly cut pastry sheet into 9 equal squares. Repeat with second sheet.

  2. Filling Mix cream cheese, thawed raspberries, vanilla and sugar until combined well but not over mixed.

  3. Place about 2 tsps of filling onto middle of each pastry square. Fold square to form a triangle shape and seal edges. Be sure to seal edges very well. Use a touch of water on finger tips to help seal. Tuck the corners of each triangle under to form a wonton shape. Be creative with the edges-use a fork or edge of spoon to make them pretty.

  4. Bake these on parchment paper to be sure they come off your cookie sheet cleanly.

  5. Bake at 375 pastry convection setting. If you do not have a convection setting, bake at 400. Keep a good eye on them as they can be finished in 8-12 minutes. Remove when the pastry is a golden brown.

  6. (I also make these with tiny reeses peanut butter cups inside-quicker and easier. Then, grate a tiny bit of semi sweet chocolate on after removing from overn before they cool to make them look pretty!)

  7. This filling freezes wonderfully, and you may have a bit extra left over if you don't let the kids clean up the remainder.


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