| Servings |
30 mini tartlets
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Ingredients
Puff Pastry
- 1 package Puff pastry
- 1 egg whisked
- 1/4 cup turbinado sugar
Cream cheese filling
- 4 oz cream cheese
- 1/2 cup powdered sugar
- 1 lemon zested
- Juice of 1 lemon
- 1 tsp vanilla extract
Topping
- 1 pint of raspberry cleaned
Ingredients
Puff Pastry
Cream cheese filling
Topping
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Instructions
Puff Pastry
- Open the puff pastry from the package and set it on your countertop for about 30 minutes.
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- Unfold the pastry and cut into 3x2 inch rectangles.
- Score about 1 cm all around the rectangle with a dinner knife. Do not cut through.
- Brush the edges with egg wash and sprinkle with sugar.
- Prick the inside of the rectangle with a fork so it will not puff up.
- Bake for about 12-15 minutes. If the middle part still puffs up, just push it down with a spoon so that you will have a cavity to put in the cream cheese filling. Set aside.
Cream cheese and lemon filling
- In a stand mixer bowl, mix together the cream cheese and powdered sugar.
- Add lemon juice, lemon zest and vanilla extract. Mix again.
- Put it in a piping bag and pipe it into the middle of the rectangle.
- Arrange the berries on top.
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