Best Raspberry Pastry Pockets Recipes

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RASPBERRY PASTRY POCKETS



Raspberry Pastry Pockets image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 pockets

Number Of Ingredients 10

1 sheet frozen puff pastry
4 ounces cream cheese, room temperature
1 egg yolk
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon rind
1/2 pint raspberries
1 egg
2 teaspoon water
2 teaspoon sugar

Steps:

  • Thaw the puff pastry and roll the sheets out on a lightly floured surface to make it a little thinner. Chill, covered with plastic wrap to let rest. In a mixer with a paddle attachment, mix the cream cheese, egg yolk, powdered sugar, vanilla extract and lemon rind.
  • Make an egg wash by whisking together the egg and water in a small bowl. Cut the puff pastry into 3-inch squares. Lay a square of pastry on a work surface and paint the edge with egg wash. In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.
  • When they're all done, brush the top surface with egg wash and sprinkle with sugar. Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.

RASPBERRY PASTRY POCKETS



Raspberry Pastry Pockets image

A Gale Grand recipe courtesy of the Food Network that I tweaked to lower the fat and calories somewhat. A few mini-chocolate chips added in with the cream cheese filling will really take this over the top.

Provided by SusieQusie

Categories     Dessert

Time 45m

Yield 12 pastries, 12 serving(s)

Number Of Ingredients 10

1 sheet frozen puff pastry
4 ounces low-fat cream cheese, room temperature
1 tablespoon egg substitute (or 1 egg yolk)
1/4 cup Splenda granular (or 1/2 cup powdered sugar)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon rind
1 tablespoon egg substitute (or another egg yolk)
2 teaspoons water
1/2 pint raspberries
2 teaspoons granulated sugar

Steps:

  • Thaw the puff pastry and roll the sheet out on a lightly floured surface to make it a thinner and get to approximately a 12-by-18 inch rectangle.
  • Chill, covered with plastic wrap to let rest.
  • With a mixer, blend the cream cheese, egg, Splenda, vanilla extract and lemon rind.
  • Make an egg wash by whisking together the remainin egg and water in a small bowl.
  • Cut the puff pastry into 3-inch squares (you should have 24 squares).
  • Lay a square of pastry on a work surface and paint the edge with egg wash. (I found it easier to just "build" them on the baking pan rather than trying to move them after assembly.).
  • In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Lightly press the berries into the cheese mixture.
  • Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. (I used a pie edge crimping tool or whatever than roll-y thingy is called.).
  • Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.
  • When they're all done, brush the top surface with egg wash and sprinkle with sugar.
  • Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.

Nutrition Facts : Calories 149.4, Fat 10.2, SaturatedFat 3.4, Cholesterol 7.2, Sodium 93.5, Carbohydrate 11.8, Fiber 1.2, Sugar 1.5, Protein 2.9

RASPBERRY PASTRY POCKETS



Raspberry Pastry Pockets image

How to make Raspberry Pastry Pockets

Provided by @MakeItYours

Number Of Ingredients 10

1 sheet frozen puff pastry
4 ounces cream cheese, room temperature
1 egg yolk
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon rind
1/2 pint raspberries
1 egg
2 teaspoon water
2 teaspoon sugar

Steps:

  • Thaw the puff pastry and roll the sheets out on a lightly floured surface to make it a little thinner. Chill, covered with plastic wrap to let rest. In a mixer with a paddle attachment, mix the cream cheese, egg yolk, powdered sugar, vanilla extract and lemon rind.
  • Make an egg wash by whisking together the egg and water in a small bowl. Cut the puff pastry into 3-inch squares. Lay a square of pastry on a work surface and paint the edge with egg wash. In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.
  • When they're all done, brush the top surface with egg wash and sprinkle with sugar. Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.

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