RASPBERRY PASTRY POCKETS

Raspberry Pastry Pockets image

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.