Raspberry & Cream Cheese Pastry

In the deli drawer of my refrigerator sits 12 blocks of Philadelphia cream cheese.  Yes, 12.  Two weeks ago there was 18 blocks.  Remember the contest?  Well, at one point Walmart had a sale, and I stocked up.  Anyway, after three attempts, much frustration, and loss of family time, I called the contest quits, which left me with more cream cheese than any one family should have in their possession.  So, I’ve been on a cream cheese kick, so to speak.  I made these little beauties for Mother’s Day, and I recently made this soup, to which I added cream cheese.  I’ve stuffed celery sticks, used it on spinach & cucumber sandwiches, and yesterday, I made this raspberry & cream cheese puff pastry thing.  My husband, the senior selective eater, deemed it really good, specifically, “That raspberry thing was really good.  Is there anymore?”  The junior selective eater declared it “weird” and ate a brownie which my sister-in-law had made.  I think that even if your refrigerator is not filled with cream cheese, this raspberry thing is a good excuse to buy some.

Raspberry & Cream Cheese Pastry Printable recipe
For the filling:

1 package puff pastry, thawed
8 oz cream cheese
1 large egg
1/2 cup granulated sugar, divided
1/4 teaspoon almond extract
1 cup raspberry preserves, divided
4 tablespoons half & half

1 teaspoon unsalted butter
2 tablespoons milk
1 – 1 1/2 cups powdered sugar
1/8 teaspoon almond extract

Preheat oven to 400 degrees.
Line two baking pans with parchment paper and set aside.
Beat cream cheese, egg, almond extract, and 1/4 cup of the granulated sugar until very well mixed; make sure there are no lumps of cream cheese in the batter.
Working with one sheet of puff pastry at a time, place pastry onto the parchment lined pan and open.
Spread half of the cream cheese filling down the long middle section of the puff pastry.
Dollop 1/2 cup of the raspberry filling onto the cream cheese filling.
Using a paring knife, cut slits 1-inch apart from the outer edge to the fold mark on the left and right side of the pastry.
Alternately fold the pastry strips over the filled middle section.
Brush the pastry with 2 tablespoons of the half & half and sprinkle on 2 tablespoons of the remaining granulated sugar.
Repeat procedure with other piece of pastry.
Bake pastry at 400 degrees for 30 minutes.
Allow to cool to room temperature before drizzling with glaze.

In a two-cup measuring cup or larger, microwave butter and milk until butter is melted.
Add extract and 1 cup powdered sugar, mixing and adding more powdered sugar or milk, until desired consistency is reached.


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