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Raspberry Pastry Baskets Dessert: The 30-Minute Elegant Treat Everyone Will Love

Raspberry Pastry Baskets
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Raspberry pastry baskets dessert combines buttery, flaky puff pastry cups with luxurious cream cheese filling and jewel-toned fresh raspberries for an elegant treat that looks straight from a French bakery. Despite their impressive appearance, these individual desserts are surprisingly simple to create using store-bought puff pastry and a handful of quality ingredients. The golden, crispy pastry provides the perfect vessel for silky, vanilla-scented cream cheese filling, while fresh raspberries add natural sweetness and gorgeous color. A raspberry glaze brings everything together with professional polish. Perfect for brunch, dinner parties, showers, holidays, or any occasion that calls for something special, these delightful baskets prove that impressive desserts don’t have to be complicated.

Ingredients

Pastry Baskets:

  • 1 package (2 sheets) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 2 tbsp granulated sugar
  • All-purpose flour for dusting

Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/2 tsp fresh lemon zest (optional)
  • 1/2 cup heavy whipping cream, cold
  • Pinch of salt

Topping:

  • 2 cups fresh raspberries
  • 3 tbsp raspberry preserves
  • 1 tbsp water
  • Fresh mint leaves (optional)
  • Additional powdered sugar for dusting

Instructions

  • Prep & Shape Pastry: Preheat oven to 400°F. Grease a 12-cup muffin tin. Roll puff pastry lightly on floured surface. Cut 12 circles (4-inch diameter). Press into muffin cups, prick bottoms with fork, brush with egg wash, sprinkle with sugar.
  • Bake Baskets: Bake 12-15 minutes until deep golden brown and puffed. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  • Make Filling: Beat softened cream cheese until fluffy (2 min). Add powdered sugar, vanilla, lemon zest, and salt; beat until smooth (2-3 min). In separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture. Refrigerate until ready to use.
  • Prepare Glaze: Heat raspberry preserves with water in small saucepan over low heat until melted and smooth (2 min). Strain through fine-mesh sieve. Cool slightly.
  • Assemble: Pipe or spoon cream cheese filling into cooled pastry baskets, filling about 3/4 full. Top each with 3-4 fresh raspberries.
  • Finish: Brush raspberries with raspberry glaze. Dust with powdered sugar just before serving. Garnish with fresh mint if desired.

Notes

  • Puff pastry must be cold when baking for maximum puff
  • Cream cheese must be fully softened to avoid lumps
  • Don’t overfill baskets – filling should stay just below rim
  • Pastry baskets must be completely cool before filling
  • Assemble no more than 2-3 hours before serving for crispy pastry
  • Baked unfilled baskets keep 2 days at room temperature in airtight container
  • Can substitute other fresh berries (strawberries, blackberries, blueberries)
  • All-butter puff pastry (like Dufour) gives best flavor
  • Don’t skip the raspberry glaze – it adds shine and flavor

Find it online: https://recipya.com/raspberry-pastry-baskets-dessert-recipe/

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