Ingredients

How to make it

  • 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.
  • Filling
  • Mix cream cheese, thawed raspberries, vanilla and sugar until combined well but not over mixed.
  • 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.
  • Bake these on parchment paper to be sure they come off your cookie sheet cleanly.
  • 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.
  • (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!)
  • This filling freezes wonderfully, and you may have a bit extra left over if you don't let the kids clean up the remainder.

Reviews & Comments 4

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  • zanna 9 years ago
    Sounds yummy for a easy sweet for my grandson.Thanks:)
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  • wynnebaer 9 years ago
    Yummy......:)
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  • cherublisa 9 years ago
    Oh yum! I love sweets. Thanks for sharing, sounds delicious and easy.
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  • melsa102 9 years ago
    These sounds delicious! Great post, book marked for later!
    Was this review helpful? Yes Flag

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