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Raspberry Puff Pastry with Walnuts!

Raspberry and Cream Cheese filled Puff Pastry!

Raspberry Puff Pastry Photography: Stephanie Tonini


can resist the tangy sweet of Raspberries? They always seem to be the perfect berry of Winter or Winter's Strawberry and this treat of Raspberry Puff Pastry is delicious at any time of day. Especially at tea or coffee time in the afternoon what a special pick me up this makes and it is not as difficult to make as it may appear. A few tips: be sure that your puff pastry dough is thoroughly thawed and the cream cheese is good and softened. The best pre-made raspberry filling is by a company called Solo Raspberry Cake and Pastry. Available through

Raspberry Puff Pastry Photography by Stephanie Tonini


Raspberry History. Raspberry, genus Rubus, are in the rose family and are believed to have originated mainly in Eastern Asia...the scientific name for red rapberries , Rubus idaeus, means literally "bramble bush of Ida", named for the nursemaid and the mountain where they grew on the island of Crete. Settlers also brought cultivated raspberries that were native to Europe with them to the new colonies. The first commercial nursery plants were sold by William Price in 1771. In 1761, George Washington moved to his estate in Mount Vernon where he began to cultivate berries in his extensive gardens.

Raspberry Puff Pastry Prepared and Photographed by Stephanie Tonini

Raspberry Puff Pastry


1 sheet puff pastry, thawed

6 oz. cream cheese, softened

1/4 cup granulated sugar

1 egg, whisked

pinch of salt

1 teaspoon Madagascar Vanilla

1/2 to 2/3 cup Solo raspberry filling

whole Walnuts

rock sugar in white or gold

Preheat oven to 400 degrees F.

* Line Baking sheet with Parchment Paper.

* Whisk egg together with a pinch of salt.

* In mixer bowl with paddle attachement or in bowl with wire whisk, mix together cream cheese and sugar, vanilla and 2 tablespoons of the beaten egg. Reserve the remaining egg as a pastry wash for top of pastry. Mix until smooth.

* Unfold the puff pastry. Place cream cheese mixture in the middle third, vertically, leaving a one inch space at both ends. Arrange raspberry filling over the cream cheese filling.

* Cut and braid puff pastry.

Puff Pastry Braid Diagram 2019 from Chef Steph Tonini


* Brush with egg mixture.

* Sprinkle with rock sugar.

* Dot with Walnuts.

Bake for 25-30 minutes until light golden brown. Rotate halfway through baking, so that pastry bakes evenly.


From Chef Steph Tonini

Enjoy Good Pastry !

Raspberry Puff Pastry Created and Photographed by Stephanie Tonini




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