Man, oh man do I love simple recipes. This is one that I found on another blog during the summer, and made it quite a few times when raspberries were still in season. I’m sure it would work just as well with blueberries. And nobody will know just how easy it is to make or how quickly it all comes together.
Raspberry Cream Cheese Pastry
recipe from My Culinary Sanctuary
4 oz cream cheese at room temp
1/2 teaspoon vanilla
1 teaspoon lemon zest
1 egg yolk
1/2 C powdered sugar
1/2 pint fresh raspberries
1 sheet of puff pastry thawed out
egg wash and granulated sugar
With a whisk beat together the cream cheese, vanilla, lemon zest, egg yolk and powdered sugar. Mixture will be thick and yellowish in color. Please try and refrain from eating it all before you put it in the puff pastry.
Cut your puff pastry in half with a pizza cutter. Place one half on a grease cookie sheet. Top with cream cheese mix and raspberries. Do not fill to the edges. Paint egg wash around edge with a basting brush. Carefully place other half of puff pastry on top. Crimp edges and baste with egg wash and sprinkle with sugar.
Bake at 375 for 25 mins or until puff pastry is deep golden brown. Let cool!