Raspberry Cream Cheese Pastries
- 1 8 oz Package cream cheese
- 1/3 cup sugar
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 cup fresh raspberries
- 1⁄2 cup raspberry preserves
- 1 17.3 oz package frozen puff pastry sheets thawed
- 1 egg
- 1 TBL water
Preheat oven to 400. Line baking sheets with parchment paper. Beat cream cheese on medium until smooth. Add sugar, lemon juice and vanilla. Beat until well mixed and set aside. In a separate bowl, stir raspberries and preserves, set aside.
On a lightly floured surface, roll each sheet of thawed puff pastry into a 10 inch square. Cut each into 6 rectangles. Transfer the rectangles to the baking sheets. Using a fork, prick each rectangle, leaving a 1⁄2 unpricked border around the edges. Beat the egg and water together in a bowl and brush the rectangles with it. Top each rectangle with a well rounded tablespoon of the cream cheese mixture and spread, leaving a 1⁄2 inch border. Top with raspberry mixture the same way.
Bake for 15-18 minutes or until golden. Transfer to racks and cool completely.