Raspberries were in my CSA box this week. I love the challenge of making something different each time I get some in my box. I’ve conquered the sorbet, the gratin, a cake, a crumble and a cheesecake. What else could I possibly do.
I could raid my freezer, fridge and pantry is what I could do.
I had some puff pastry in my freezer, some cream cheese, eggs and lemons in my fridge, and some vanilla and powdered sugar in my pantry.
This is what I wound up with in the end….
Oh yeah…(don’t mind my messy plate..my fingers cannot help themselves)…
What you need:
- 4 oz cream cheese at room temp
- 1/2 teaspoon vanilla
- 1 teaspoon lemon zest
- 1 egg yolk
- 1/2 C powdered sugar
- 1/2 pint fresh raspberries
- 1 sheet of puff pastry thawed out
- egg wash and granulated sugar
With a wisk beat together the cream cheese, vanilla, lemon zest, egg yolk and powdered sugar. Mixture will be thick and yellowish in color. Please try and refrain from eating it all before you put it in the puff pastry.
Cut your puff pastry in half with a pizza cutter. Place one half on a grease cookie sheet. Top with cream cheese mix and raspberries. Do not fill to the edges. Paint egg wash around edge with a basting brush. Carefully place other half of puff pastry on top. Crimp edges and baste with egg wash and sprinkle with sugar.
Bake at 375 for 25 mins or until puff pastry is deep golden brown. Let cool! Don’t be a dummy like me and go at it right as it comes out of the oven. Yeah, you will burn your mouth. Ouch!