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Ingredients
- 6 ounces cream cheese, at room temperature
- 1/2 cup (about 3 1/2 ounces) sugar
- 1/4 teaspoon salt
- 1 egg
- 17.3 ounces puff pastry (defrosted if frozen)
- 12 ounces raspberries, lightly chopped
Method
- Adjust oven rack to middle position and preheat oven to 425°F. Line a baking sheet with parchment paper. In a small bowl, whisk together cream cheese, sugar, and salt until smooth; set aside. In a separate small bowl, whisk together egg with 1 teaspoon water.
- Lightly flour a clean work surface. Roll 1/2 of puff pastry into a 11 by 9 1/2-inch rectangle, positioning it so that the shorter side is at the top of your workspace. Cut rectangle into 3 equal vertical columns. Cover the bottom half of each rectangle with about 1 heaping tablespoon of the cream cheese mixture and cover with raspberries. Fold dough over to form a pocket and use your fingers to crimp and seal the sides of the dough. Slash horizontal lines across top of dough, 1/2-inch apart. Use your fingers to gently open cuts until filling peeks through. Brush each rectangle with egg wash and place on baking sheet. Repeat process with remaining dough.
- Bake pastries until golden, about 20 minutes. Transfer to a wire rack to cool slightly. Serve warm.
