Raspberry & Cream Cheese Pastries Recipe

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Raspberry & Cream Cheese Pastries Recipe
Raspberry & Cream Cheese Pastries Recipe photo by Taste of Home
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Raspberry & Cream Cheese Pastries Recipe

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I wanted to surprise my grown daughter with a different dessert for her birthday. The puff pasty tarts I dressed up have a chocolaty center with a splash of amaretto.—Jennifer Zuk, Burnaby, British Columbia
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + cooling Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + cooling Bake: 20 min. + cooling

Ingredients

  • 2 packages (10 ounces each) frozen puff pastry shells
  • 2 tablespoons sugar
  • 5 tablespoons Amaretto, divided
  • 1/2 cup sliced almonds
  • 1/2 cup seedless raspberry jam
  • 1 package (8 ounces) cream cheese, softened
  • 6 ounces white baking chocolate, melted and cooled
  • 1 ounce semisweet chocolate, chopped
  • 1 teaspoon canola oil
  • 12 fresh raspberries

Directions

Bake pastry shells according to package directions. Cool completely.
Meanwhile, in a heavy skillet, combine sugar and 1 tablespoon amaretto. Cook and stir over medium heat 3-4 minutes or until sugar is dissolved. Add almonds; cook and stir until golden brown, about 2-3 minutes. Spread on foil to cool completely.
In a small bowl, whisk jam and 2 tablespoons amaretto until blended. Spoon into pastry shells.
In a large bowl, beat cream cheese and remaining amaretto until smooth; gradually beat in cooled white chocolate. Spoon over jam mixture. Sprinkle with candied almonds.
In a microwave, melt semisweet chocolate with oil; stir until smooth. Drizzle over tarts; top with raspberries. Refrigerate until serving. Yield: 1 dozen.
Originally published as Raspberry & Cream Cheese Pastries in Taste of Home Christmas Annual Annual 2014

  • 2 packages (10 ounces each) frozen puff pastry shells
  • 2 tablespoons sugar
  • 5 tablespoons Amaretto, divided
  • 1/2 cup sliced almonds
  • 1/2 cup seedless raspberry jam
  • 1 package (8 ounces) cream cheese, softened
  • 6 ounces white baking chocolate, melted and cooled
  • 1 ounce semisweet chocolate, chopped
  • 1 teaspoon canola oil
  • 12 fresh raspberries
  1. Bake pastry shells according to package directions. Cool completely.
  2. Meanwhile, in a heavy skillet, combine sugar and 1 tablespoon amaretto. Cook and stir over medium heat 3-4 minutes or until sugar is dissolved. Add almonds; cook and stir until golden brown, about 2-3 minutes. Spread on foil to cool completely.
  3. In a small bowl, whisk jam and 2 tablespoons amaretto until blended. Spoon into pastry shells.
  4. In a large bowl, beat cream cheese and remaining amaretto until smooth; gradually beat in cooled white chocolate. Spoon over jam mixture. Sprinkle with candied almonds.
  5. In a microwave, melt semisweet chocolate with oil; stir until smooth. Drizzle over tarts; top with raspberries. Refrigerate until serving. Yield: 1 dozen.
Originally published as Raspberry & Cream Cheese Pastries in Taste of Home Christmas Annual Annual 2014

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Reviews forRaspberry & Cream Cheese Pastries

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MY REVIEW
Dorina User ID: 8979715 257652
Reviewed Dec. 4, 2016

"Took a chance and made these for a Christmas party without testing it first. WOW! I was so impressed! They were absolutely beautiful! I only found puff pastry sheets (17.3 oz.) at the grocery store and the box didn't say how to bake them in general but you can sort of figure it out based on a recipe on the box. I cut the dough into squares and pushed them down into a muffin pan and baked them 15-17 minutes. After they were done I pressed the centers down so there was a "cup" to hold the fillings. They just turned out so nice!! Gourmet and fancy!! I've never made anything like them! Took longer than 15 minutes prep time but well worth it! Thank you, Taste Of Home, for making me a successful gourmet baker!!;)"

MY REVIEW
Raven User ID: 8195479 257133
Reviewed Nov. 22, 2016

"Tried a tester batch before taking them to work for a Thanksgiving luncheon. The original amount of Amaretto was waay too much for me, and the flavor still smacked you even after cooking. I omitted it from the cream cheese filling and instead subbed a small amount of orange extract. I also used melting chocolate instead of having to melt the semisweet with oil (YUCK). Overall a treat at work."

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