Description
Raspberry Puff Pastry Cream Squares are a delightful dessert featuring layers of flaky puff pastry filled with a rich vanilla cream and a tangy raspberry cream, topped with fresh raspberries.
Ingredients
Scale
- 1 sheet puff pastry (thawed if frozen)
- 1 tbsp powdered sugar (for dusting)
- 1 cup heavy cream (cold)
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup mascarpone or cream cheese (optional, for extra richness)
- ½ cup fresh raspberries (plus extra for filling)
- 2 tbsp powdered sugar
- ½ cup whipped cream (from above mixture)
- Fresh raspberries (for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 200°C (400°F).
- Cut puff pastry into squares (about 3×3 inches).
- Place on a parchment-lined baking tray, prick lightly with a fork, and bake 12–15 minutes until golden and puffed.
- Let cool completely, then slice each square horizontally to create layers.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form. (Optional) Fold in mascarpone for a thicker, more stable filling.
- Mash raspberries with powdered sugar until smooth. Gently fold into half of the whipped cream to create raspberry cream.
- Place one pastry layer on a plate.
- Pipe or spoon raspberry cream on the bottom. Add a few whole raspberries.
- Place another pastry layer, then pipe vanilla cream.
- Top with final pastry layer, dusted with powdered sugar.
- Garnish with a fresh raspberry on top.
Notes
- Ensure the heavy cream is very cold for better whipping.
- Mascarpone adds richness but can be omitted for a lighter version.
- Use fresh raspberries for the best flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 10g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg