Raspberries and Cream Pastry

Recipe from Becca Farner

 What you'll need:

• 8-oz package) cream cheese, softened
• 1/3 cup powdered sugar
• Container (6oz) fresh raspberries
• 3 heaping spoonfuls of raspberry preserves
• 1 egg for egg wash
• Splash of heavy cream
• Splash of vanilla
• Gluten free flour

Glaze

• 1/2cup powdered sugar
• 1 to 2 teaspoon heavy cream or milk
• Splash of vanilla

Instructions:

1. Wash raspberries and put them in a bowl. Get three spoonfuls of raspberry preserves and coat the raspberries.
2. Take the puff pastry out of the oven, you want it to be pliable when you roll it out.
3. In a separate bowl whisk cream cheese, add a splash of heavy cream and mix until it’s easier to mix.
4. Preheat the oven to 425 
5. Add vanilla and powdered sugar, mix until it’s a good frosting consistency.
6. Put down so parchment paper and cover rolling pin with flour along with some on the parchment paper.
7. Roll out the pastry to about half the thickness as the original size, this will double your sheet.
8. Cut the sheet in quarters, so you should have 8 total with both sheets.
9. Put pastries on 2 parchment-lined pans fitting around 4 on each pan depending on size of pan.
10. NOTE: At this point, when I was working on a pan the other would be put in the freezer
11. Cut a border about a 1/2 inch, it doesn't need to be super precise.
12. Cover the inside of the border with cream cheese filling, then top with  raspberry mixture.
13. Put in the over 425 for 10 minutes, then switch to 400 for another 10 (if it is getting too golden switch to 375 until it is done)
14. When the pastries are out of the oven put them on a drying rack.
15. Whip up this simple glaze, and top the pastries with it. Garnish with mint.
16. Enjoy!!!