Cream Cheese Puffs With Raspberry Sauce Food

RASPBERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 400 degrees.
• Lay frozen puff pastry sheet on a clean work surface and allow to thaw for 10 minutes.
• While you are waiting for it to thaw, you can make the cream cheese filling. Using an electric mixer, beat the sugar into the cream cheese. Add the heavy cream and vanilla and mix until smooth. Set aside.
• Unfold the puff pastry and cut it into four equal parts. When you unfold it, sometimes it will break on the creases which is fine. Then cut your four parts into quarters, so you have 16 rectangles or squares.
• With a sharp knife, score an inner rectangle as shown. You don't want to cut all the way through. This helps the puff pastry rise around the filling, and creates a little wall so the filling doesn't escape.
• Place about 1 teaspoon of the filling onto the center of each puff pastry. Top with a few small dots of the jam, and swirl it around with a toothpick. Don't worry about being precise with your swirling because you really won't be able to tell after baking.
• In a small bowl, beat the egg with 1 tablespoon of water and brush only the edges with a pastry brush. This adds a pretty sheen to the finished pastry. Sprinkle the edges with the sparkling sugar if desired.
• Bake for 13-14 minutes. They will puff up, and the edges should be golden. Remove from the oven and transfer to a cooling rack. Allow them to cool completely before drizzling with icing.

RASPBERRY AND PASTRY CREAM FILLED PUFF PASTRY

Steps:

• To make pastry cream:
• Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.
• In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
• Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool.
• Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack.
• Repeat with the remaining ingredients.

CREAM CHEESE PUFFS WITH RASPBERRY SAUCE

Steps:

• Thaw puff pastry for 40 minutes. Cut into 18 squares and bake for 14 minutes at 400 degrees.
• While that is baking mix raspberries and 1 1/2 cups of sugar in small sauce pan and cook for about ten minutes until it cooks down into a sauce. Then mix cream cheese and 1 cup of sugar until it becomes slightly fluffy (about 5 min).
• Take a pastry square and put 1 Tbsp. cream cheese mixture on top. Then top with another square of pastry and repeat with cream cheese. Then top with raspberry sauce.