I’ve made these Raspberry Cream Cheese Pastries more times than I can count — they’re my go-to for last-minute brunches and surprise house guests. Flaky puff pastry wrapped around tangy-sweet cream cheese and bright raspberries makes a simple, show-stopping treat that looks like you spent hours in the kitchen when it actually takes under 30 minutes active time.
Why you’ll love this dish
This recipe hits a sweet spot: minimal ingredients, maximum payoff. Puff pastry gives bakery-style flakiness with almost no effort. The cream cheese filling is smooth and just sweet enough, while the raspberries add a fresh, slightly tart pop that balances everything.
“Light, buttery layers with a creamy center — the perfect bite of summer.”
Reasons people make these pastries vary: quick weekend brunches, potluck contributions, easy dessert after dinner, or a kid-friendly baking project. They’re fancy enough for holidays yet simple enough for a weeknight treat.
How this recipe comes together
Quick overview of the process so you know what to expect:
- Thaw and roll the puff pastry, then cut it into squares.
- Whip a smooth cream cheese filling with powdered sugar, vanilla, and lemon.
- Spoon filling and a few raspberries onto each square, fold and seal.
- Egg-wash, bake until golden, cool briefly, and dust with powdered sugar.
This is a straightforward assembly recipe — no piping bag or advanced skills required. Expect about 30–35 minutes total from start to finish if your pastry is already thawed.
What you’ll need
- 1 package puff pastry (usually two sheets; use one as directed) — thawed but still cold
- 8 oz cream cheese, softened (room temperature for easiest mixing)
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 cup raspberries (fresh or frozen — see notes below)
- 1 egg (beaten, for egg wash)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (fresh is best)
- Powdered sugar for dusting
Ingredient notes and substitutions:
- Puff pastry: store-bought is fine (shortcut). For vegan swaps, use a vegan puff pastry and dairy-free cream cheese.
- Raspberries: frozen work, but toss them in a little cornstarch if they’re wet to avoid soggy pastry.
- Lemon juice brightens the filling; you can use orange zest for a different citrus note.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry briefly to smooth creases. Cut into 8 even squares (or 6 large squares). Keep pastry cold between handling.
- In a medium bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and lemon juice until smooth and lump-free. Use a hand mixer or whisk.
- Spoon about 1–2 tablespoons of the cream cheese mixture into the center of each pastry square. Top each with 3–4 raspberries. If using frozen berries, pat them dry first.
- Fold the corners of each square toward the center, overlapping them slightly, and gently press to seal. Don’t over-stuff — leave a small pocket for the filling to breathe.
- Brush each pastry with the beaten egg to promote a glossy, golden finish.
- Bake 15–20 minutes, or until puffed and deep golden brown. Rotate the pan halfway through if your oven browns unevenly.
- Remove from oven. Let pastries cool 5–10 minutes, then dust with powdered sugar before serving.
Best ways to enjoy it
Serve warm or at room temperature. Pairing ideas:
- Morning: with coffee or latte and a small fruit salad.
- Brunch spread: alongside scrambled eggs, smoked salmon, or a yogurt bar.
- Dessert: with a scoop of vanilla ice cream or a drizzle of warm chocolate.
- Presentation tip: arrange on a slate board and dust just before serving so they look freshly made.
Storage and reheating tips
Short-term: Store pastries in an airtight container at room temperature for up to 24 hours. After that, refrigerate (cream cheese shortens shelf life) for up to 3 days.
Freezing: Freeze baked, fully cooled pastries in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven about 10–12 minutes until warmed through and crisp.
Reheating: For best texture, reheat in a preheated oven at 350°F (175°C) for 8–10 minutes. Microwaving makes them soggy — avoid it unless you’re in a rush (use 10–15 seconds only).
Food safety note: Because these contain cream cheese, refrigerate leftovers if they won’t be eaten within the day. Discard any pastries left out more than 2 hours in warm conditions.
Pro chef tips
- Keep the pastry cold: Chill the dough between steps if it warms up. Cold butter in the layers = better puff.
- Don’t overfill: Too much filling or too many berries releases juices and prevents proper puffing.
- Tame extra moisture: Toss berries with 1 tsp cornstarch if they’re wet to prevent soggy bottoms.
- Even browning: Use an oven thermometer and rotate the tray once for uniform color.
- Egg wash: For extra shine, brush just the edges and leave a small center area unbrushed so it doesn’t brown too fast.
- Make ahead: Assemble pastries and freeze unbaked on a baking sheet. Once frozen, transfer to a bag and bake from frozen adding a few minutes to bake time.
Creative twists
- Fruit swaps: Blueberries, strawberries, or diced apples with cinnamon work great.
- Citrus twist: Add lemon or orange zest to the cream cheese for a brighter flavor.
- Nut topping: Sprinkle chopped toasted almonds or pistachios on top after the egg wash for crunch.
- Savory version: Swap cream cheese for herbed goat cheese and use cherry tomatoes or caramelized onions.
- Sweet streusel: Add a small crumble of brown sugar + butter on top before baking for a streusel finish.
- Vegan/dairy-free: Use vegan cream cheese and dairy-free puff pastry; use aquafaba for brushing if you want shine.
Your questions answered
Q: Can I use frozen raspberries?
A: Yes. Thaw and drain excess liquid, or toss them with a little cornstarch before filling to prevent soggy pastry. You can also bake directly from frozen, but expect a minute or two extra baking time.
Q: How long does this take from start to finish?
A: Active time is about 15–20 minutes. With oven preheat and baking, plan for 30–40 minutes total.
Q: Can I make these ahead for a party?
A: Assemble and freeze unbaked pastries on a tray. Once firm, store in freezer bags. Bake from frozen, adding a few minutes to the baking time. Or bake ahead and reheat in the oven (350°F/175°C for 8–10 minutes) just before serving.
Q: Is powdered sugar necessary in the filling?
A: It sweetens and smooths the filling. You can reduce it or substitute with a little maple syrup or honey, but texture will change slightly.
Q: How do I avoid a soggy bottom?
A: Keep filling dry, avoid overfilling, use a hot preheated oven, and consider lining the tray with parchment on a rimmed baking sheet for better air circulation.
Conclusion
These Raspberry Cream Cheese Pastries are an easy way to bring bakery flair to your table with minimal fuss. For additional inspiration and alternate techniques, check out this take on a raspberry cream cheese danish from Raspberry Cream Cheese Danish – Lovely Little Kitchen. If you’re curious about another straightforward recipe that uses puff pastry, see Easy Raspberry Cream Cheese Danish Recipe – Broken Oven Baking. For a slightly different method and beautiful step photos, preview Easy Raspberry Danish with Puff Pastry.
