Gluten Free Raspberry Puff Pastry

This easy and delicious gluten-free raspberry puff pastry is a quick treat perfect for any occasion. With a creamy cream cheese filling and fresh raspberries, it’s simple to make using common ingredients. The crispy golden puff pastry adds the perfect crunch, making this dessert both irresistible and fun to prepare!

Ingredients Needed

• 1 sheet Schär Gluten Free Puff Pastry Dough, thawed (1 sheet, approx. 250g)
• 4 oz. (115g) cream cheese, softened
• 1/4 cup (50g) sugar
• 1 tablespoon (15ml) milk
• 1/2 teaspoon (2.5ml) vanilla extract
• Fresh raspberries (about 12-16)
• 1 egg, beaten (1 large egg)

For the glaze:

• 1/2 cup (60g) powdered sugar
• 1 tablespoon (15ml) milk
• 1/2 teaspoon (2.5ml) almond extract

How To Make Gluten Free Raspberry Puff Pastry

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
2. Prepare the cream cheese filling: In a medium bowl, beat the cream cheese and sugar together until smooth. Add the milk and vanilla extract, continuing to beat until fully combined. Gently mash 4 fresh raspberries into the mixture, combining until broken up.
3. Cut the puff pastry: Unroll the thawed puff pastry sheet and cut it into 16 squares (4×4). Place the squares onto the prepared baking sheet.
4. Assemble the pastries: Place 1 teaspoon of the cream cheese mixture in the center of each square. Fold up the corners of the squares to form little dumplings, pressing them together around the filling.
5. Brush with egg: Brush the top of each pastry with the beaten egg for a golden finish.
6. Bake: Bake for 18-20 minutes, or until the pastries are golden brown. Immediately press a fresh raspberry into the top of each pastry once removed from the oven. Allow them to cool before glazing.
7. Make the glaze: In a small bowl or glass measuring cup, whisk together the powdered sugar, milk, and almond extract. Adjust the milk quantity to get your desired glaze consistency.
8. Glaze the pastries: Drizzle the glaze over the cooled pastries. Serve immediately for the best experience.

Recipe Tips

• Thaw the pastry properly: Make sure the puff pastry is fully thawed before you use it. This ensures it puffs up properly when baking, giving you that perfect flaky texture.
• Don’t overfill the squares: Use just 1 teaspoon of the cream cheese mixture per pastry. Overfilling can cause the filling to spill out during baking.
• Use fresh raspberries: Fresh raspberries work best for a burst of natural flavor. If using frozen, make sure to thaw them and drain any excess liquid to avoid soggy pastries.
• Brush egg evenly: Brush the pastry with the egg wash evenly for a golden, glossy finish. This helps achieve that beautiful golden-brown color.
• Cool before glazing: Allow the pastries to cool completely before adding the glaze. This ensures the glaze doesn’t melt and keeps its smooth texture.

How To Store Leftovers?

• Refrigerate: Let the leftover raspberry puff pastries cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 2-3 days.
• Freeze: If you want to freeze the pastries, place them in an airtight container or freezer bag after they’ve cooled completely. They can be frozen for up to 1 month. To enjoy, thaw at room temperature before serving.

Nutrition Facts

Serving Size: 1 pastry (approximately 50g)

• Calories: 150
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 140mg
• Potassium: 50mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 1g

Try More Puff Pastry Desserts:

• Gluten Free Strawberry Puff Pastry
• Gluten Free Chocolate Puff Pastry
• Gluten Free Almond Puff Pastry Croissants