Raspberry Cream Cheese Bites (Printable Version)
# What You’ll Need:
→ Pie Crust
01 -
1 box refrigerated pie crust, at room temperature
→ Raspberry Sauce
02 -
1 ¾ cups fresh raspberries
03 -
½ cup sugar
04 -
6 tablespoons water
05 -
3 tablespoons cornstarch
→ Cream Cheese Filling
06 -
8 ounces cream cheese, at room temperature
07 -
½ cup sugar
08 -
1 egg yolk
09 -
1 teaspoon lemon juice
10 -
1 teaspoon vanilla extract
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C) and prepare baking sheets with non-stick spray or parchment paper.
02 -
In a small saucepan, combine raspberries, sugar, water, and cornstarch. Cook on low heat until thickened, about 5-7 minutes. Set aside to cool.
03 -
In a medium mixing bowl, beat the cream cheese until fluffy. Add sugar, egg yolk, vanilla, and lemon juice, beating until smooth.
04 -
Unroll the pie dough on a lightly floured surface. Cut into 16 slices per pie crust. Spread a thin layer of cream cheese mixture over each slice, then top with raspberry sauce. Roll each slice from the outside edge towards the center.
05 -
Place the bites on prepared baking sheets and bake for 20-22 minutes, or until golden brown.
06 -
Let the bites cool for a few minutes before serving. Optionally, dust with powdered sugar or drizzle with a glaze.
# Additional Notes:
01 -
Variations: Feel free to experiment with different berries or crusts to suit your taste or dietary needs.
02 -
Storage: Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to a month.
03 -
Make Ahead: While these bites taste best when fresh, you can prepare the raspberry sauce and cream cheese filling a day in advance to save time on the day of serving.