This recipe can be super simple if you buy puff pastry at the store, or quite a bit more involved if you make it yourself. I don’t want to sound snobbish – although probably it will be the case – but homemade will be a lot better. It is hard to get as many flaky layers from a store-bought puff pastry, and the version made at home definitely feels lighter. But particularly during the summer, I see nothing wrong with opening that package and going at it with your rolling-pin. Working with all that butter, performing the foldings, is quite tricky when the weather is warm and humid. Once the pastry is done, the preparation of these raspberry squares is very simple and the end result… oh so very cute! I made my own puff pastry and a link to the recipe is included below. But for simplicity (it’s a very long recipe), I am sharing a simplified version using store-bought.
(from the Bewitching Kitchen)
1 package of puff pastry, defrosted
to make your own, follow this link
fresh raspberries and blackberries (5 per pastry square)
8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
Heat the oven to 400F.
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Roll the puff pastry and cut into 3 to 3.5 inch squares. Using the packaged pastry, one sheet will be enough to make 4 squares. Leaving a thin border, make cuts along the edges of the square. Use either a small rolling pastry cutter or a very sharp knife, so that you don’t squish the layers of the puff pastry. Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries. Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap. Repeat with the remaining pastry squares.
Bake for 20 minutes or until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar, if so desired.
to print the recipe, click here
Comments: If you like, you can brush the top of the loops with a little egg wash for extra shine, but I did not do that this time. Blueberries could be fun to use too, although they tend to bleed a lot more during baking. Don’t be afraid to bake them until the pastry is very dark, because the filling tends to make the pastry a big soggy. In retrospect, I think I should have baked mine longer. But, as I like to say often, there’s always next time… live and learn…
They do have similarity with a Danish pastry, and go perfectly with a nice steamy cappuccino. One of these babies will be more than enough to satisfy any cravings for sweetness. They are fun to make and delicious to savor… I hope you give them a try, with homemade puff or not.
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