Raspberry Pastry Flower

Raspberry Pastry Flower

 


Makes 4 pastries
INGREDIENTS

1 sheet thawed puff pastry
20 raspberries
4 Tbsp. cream cheese filling, recipe above
Powdered sugar

 CLICK HERE TO WATCH THIS RECIPE'S VIDEO
 

Blueberry Pastry Pinwheel

PREPARATION

Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½-centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it toward the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15–20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!