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Raspberry Cream Cheese Pastry

Raspberry Cream Cheese Pastry - Slice
Raspberry Cream Cheese Pastry

Calories 228 (56% from fat)
Fat 14 gram
Saturated Fat 8 gram
Trans Fat 0 gram
Cholesterol 24 mg.
Sodium 224 mg.
Carb. 23 gram
Fiber 1 gram
Sugar 1.5 gram
Sugar Alcohol 0 gram
Protein 5 gram

Ingredients


1 puff pastry sheet
(We used Pepperidge Farm Puff Pastry Sheets.)

4 oz. (half a block) reduced fat cream cheese
(We used Philadelphia 1/3 less fat cream cheese.)

1/2 cup Splenda

2 tsp. vanilla extract

1/2 cup sugar free raspberry jam
(We used Polaner Sugar-Free Raspberry Preserves.)

1 whole egg, whisked together


We loved the original version of this pastry, but it had over 500 calories and about 30 grams of sugar per serving. Our version has only 2 grams of sugar and 228 calories but you still get sweet raspberry wrapped in a flakey pastry. This is higher in fat, but remember it's a dessert, not a meal.

1. Cover a baking sheet with parchment paper.

2. Preheat oven to 400 degrees Fahrenheit.

3. Lay out the puff pastry sheet on the pan.

Pastry Sheet Laid Out

4. Use a mixer to blend together the cream cheese, Splenda and vanilla extract.

5. Spread the cream cheese mixture in the middle strip of the pastry sheet.

Cream cheese mixture spread in the middle.

6. Spread the raspberry jam on top of the cream cheese mixture.

Spread the raspberry jam on top of the cream cheese mixture.

7. Slice the edges of the pastry sheet about 1-inch apart.

Slice the edges of the pastry sheet about 1-inch apart.

8. Fold the pastry sheet strips on top of each other, alternating them.

Fold the pastry sheet strips on top of each other, alternating them.

Fold the pastry sheet strips on top of each other, alternating them.

9. Take the last two strips off. Use one to cover the front, roll the second into a long string, and lay across the top of the pastry.

Take the last two strips off. Use one to cover the front, roll the second into a long string, and lay across the top of the pastry.

Take the last two strips off. Use one to cover the front, roll the second into a long string, and lay across the top of the pastry.

10. Whisk together the egg and use a brush to spread it across the pastry.

Whisk together the egg and use a brush to spread it across the pastry.

11. Bake the pastry for 18-20 minutes, cut and serve warm.

Yield: 5 Servings


 Raspberry Cream Cheese Pastry
Raspberry Cream Cheese Pastry - Slice

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