Red Raspberry & White Chocolate Cream Hand Pies
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Red Raspberry & White Chocolate Cream Hand Pies

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 12

Ingredients & Directions

  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 4 ounces (1/2 of an 8-ounce package) cream cheese, softened
  • 2 tablespoons granulated sugaror decorating sugar
  • 1/2 cup white chocolatechips
  • 6 ounces (1 package) raspberries
  • 3 tablespoons coarse white sugaror decorating sugar

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 

Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Using a round cutter, cut into 12 (3-inch) circles.  Repeat with the remaining pastry sheet.

Stir the cream cheese and granulated sugar in a medium bowl until the mixture is smooth.  Stir in the white chocolate chips.

Brush the edges of 12 pastry circles with the egg mixture.  Place about 1 tablespoon cream cheese mixture in the center of each.  Top each with about 3 raspberries.  Place the remaining pastry circles over the filling.  Press the edges firmly to seal.  Crimp the edges with a fork.  Brush the pastries with the egg mixture and sprinkle with the coarse sugar.  Using a sharp knife, cut small slits in the tops of the filled pastries.  Place the pastries onto 2 baking sheets.

Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.