Super Easy Raspberry & Chocolate Cream Cheese Pastries

Super Easy Raspberry & Chocolate Cream Cheese Pastries


  • 1 box prepared puff pastry (Pepperidge Farms, frozen dessert section)
  • 1 box cream cheese, softened (Philadelphia)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate chunks
  • 1 pint raspberries
  • powdered sugar for garnish


Preheat oven to 400 degrees. Line a baking sheet with puff pastry.

In a medium mixing bowl, combine the softened cream cheese and sugar. Mix with a hand mixer until smooth. Add vanilla extract and mix until combined. Set aside
On a floured surface, cut each sheet of pastry into 9 equal sized squares (18 total squares). Take a knife and score a square border on the inside of each pastry, about a 1/4 inch from the edges.
Scoop a heaping tablespoon of cream cheese mixture and drop it into the center of each square. Using the backside of the tablespoon, spread it around slightly so that the cream cheese covers most of the inner square.

Place 2-4 raspberries on top the cream cheese. Continue with the remaining squares. Place onto prepared baking sheet.
Bake in the oven for 10 minutes. Remove from oven and place several pieces of chocolate chunks on top the cream cheese, around and overlapping some of the raspberries. Continue to bake for an additional 5-10 minutes of until the puff pastry is golden brown.

Dust with powdered sugar for garnish.
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