Raspberry Puff Pastry Flower

I saw this great recipe on Buzzfeed Tasty .  This is a great site to see fun recipes.  I thought it would be a good option for our Bed and Breakfast guests.  I don't like to repeat the same meal and some people stay for a week and then they come back.  I need to have a large repertoire of tasty breakfast treats.

 

Raspberry Puff  Pastry Flowers

1 sheet puff pastry
20 raspberries
4 Tablespoons cream cheese mixture
powdered sugar

 

Cream Cheese mixture

1 8 oz. block of cream cheese, room temperature
1/4 cup sugar
1/2 teaspoon vanilla

 

This makes more than you will need for the four pastries listed here.  I saved the rest for other pastries.


Remove one of the puff pastry sheets from the package.  Seal the package with tape and return it to the freezer.  Make the cream cheese mixture while the puff pastry thaws on the counter.

 

Place the cream cheese in a medium bowl.  Add the sugar and the vanilla.  Mix until blended.  Set aside.

 

Set the oven to 400°.  Place a Silpat or parchment paper on a sheet pan.  Unfold the puff pastry.  It is OK if it is still a bit frozen, but it should unfold and not crack apart!  I like to sprinkle a teaspoon of flour on my counter to prevent sticking, but the pastry has some flour on it, so that is not always necessary.

Use a rolling pin and your fingers to eliminate the fold lines.  Roll into a square and then cut it into four equal pieces.

Using a paring knife, cut a 1/4 inch border at each corner. Leave about 1/2 inch uncut in the center of each side, like so.

 

Place a generous Tablespoon of the cream cheese mixture in the center of each square.  Place four raspberries on top of the cream cheese.

Gently lift each corner and fold it over to the center of the pastry, pressing them together where they meet.  Place one more raspberry in the center.  Transfer the pastry to the prepared pan and bake for 15- 20 minutes, or until puffed and golden brown.

 

Let the pastries sit on the sheet pan for about five minutes.  Place a sheet of waxed paper or a paper towel on the counter and place a cooling rack on top of it.  Transfer the pastries to the cooling rack.  Finish cooling and them dust the top with powdered sugar. 

 

I like to serve them when still a bit warm.  The raspberries will ooze open and the creamy center adds just the right touch of sweetness.  The crispy pastry crunches nicely and is the perfect vessel for this tart and sweet treat.