Some folks go through phases such as playing the same song or band on repeat for months on end or wearing their “skinny dress” 3x a week for way too long. I’m more apt to get into a “favorite food” phase. Right now, I’m all about the puff. As in puff pastry. Me + puff pastry is the equivalent to Megan Trainor + bass. While she’s working on getting “booty back” I’m going to single handedly bring puff pastry back. Ok, neither has really gone away but it’s no longer the 80’s where puff pastry made an appearance at every hosted event or holiday.
If you’re a puff pastry fanatic, checkout our Homemade Puff Pastry Recipe!
My latest puff pasty addiction are these Raspberry, Cream Cheese and Chocolate Bars. They can be made with any berry you prefer. I usually just use the best produce in season at the moment.
They are best served right away but you can keep them covered and eat them a day or two later. The flaky crust just won’t be as crisp.
If the finished product picture above doesn’t entice you to make these Raspberry, Cream Cheese and Chocolate Bars, maybe this one will.
We aren’t huge chocolate fans in this house, so I actually used half the amount of chocolate I’d recommend for the average person. So, picture TWICE the chocolate in the above shot. Now that I have you on board, here’s how to make these babies!
- Thawed Puff Pastry (2 sheet package)
- 12 oz. Raspberries (or mix and match berries)
- ¾- 1 Cup Chocolate Chips
- 8 oz. Cream Cheese (Softened)
- 1 Egg Yolk
- 3 Tablespoons Sugar
- 2 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- 2 Teaspoon Vanilla Extract
- ⅛ Teaspoon Kosher Salt
- 1 Egg (beaten)
- Put the oven rack in the middle slot and pre-heat to 400. Cover a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, combine the cream cheese, egg yolk, sugar, cinnamon, nutmeg, vanilla extract and salt until fully combined with a "whipped" quality.
- Unroll 1 puff pastry sheet and place on the prepared cookie sheet. Spread the cream cheese mixture evenly on top of the pastry sheet, leaving a 1" border. Sprinkle the chocolate chips (to taste) and raspberries over the top, still leaving the 1" border.
- Unroll the 2nd puff pastry sheet and place over the top ensuring the top edges line up with the bottom edges. With a fork, gently press the top edges of the dough to the bottom edges to seal in the filling.
- Brush the top of the dough with the beaten egg.
- Pierce the top of the dough 3-4 times to allow steam to escape.
- Bake for about 40 minutes until the dough has risen and is flaky and brown.
- Remove from oven and let it sit for 5 minutes to set.
- Cut into 9 equal squares and enjoy.
Adapted from Giada