Raspberry Pastry Cups (Printable Version)
# What You’ll Need:
→ Dough
01 -
1 pack (8 oz) of crescent roll pastry
→ Filling
02 -
4 oz of softened cream cheese
03 -
2 tablespoons of granulated sugar
04 -
A splash (½ teaspoon) of vanilla
05 -
⅓ cup of raspberry jam
06 -
Optional: powdered sugar for sprinkling
# Steps to Follow:
01 -
Set your oven to 375°F (190°C). Get a mini muffin tray ready by spraying it with non-stick spray or lining it with paper cups.
02 -
Open up the crescent rolls and split them along the pre-cut lines. Slice each triangle down the middle to create smaller dough pieces that fit easily.
03 -
Place each of the smaller dough pieces into the mini muffin cups. Gently press them down to create little bowls.
04 -
Stir together the cream cheese, sugar, and vanilla in a mixing bowl until it’s silky smooth.
05 -
Drop a teaspoon of the creamy mixture into each dough cup. Then add a tiny scoop (about ½ teaspoon) of raspberry jam on top.
06 -
Pop the tray into the oven and bake for 10–12 minutes. You’re looking for golden edges and a set filling. Let them cool in the tray for a bit before placing on a wire rack.
07 -
Sprinkle some powdered sugar over them if you like before serving.