Ingredients:

1 sheet frozen puff pastry,
thawed in refrigerator (1/2
package Pepperidge Farm Puff
Pastry Sheets works well)
1 cup whipped cream cheese
1/3 cup confectioner's sugar
1 cup fresh raspberries

cooking spray
12-muffin pan


Preheat oven to 400 degrees F.

Grease muffin pan with cooking
spray.




Sprinkle large wooden (or
marble) cutting board with some
flour.
















Place puff pastry in the middle of
the board.

















Roll with rolling pin out to make
a 16 x 12 inches rectangle.


















Cut puff pastry into 3 equal
strips (4-inches in width and
16-inches in length), lengthwise.
Cut each strip into 4-inch equal
squares.














Place each square over muffin
cups. With your fingers, push
pastry down into cup, creating a
"cup" out of puff pastry.
















Place cream cheese into
medium bowl. Add confectioner's
sugar. Mix well.
Place cream cheese into
medium bowl. Add 1/2 cup
confectioner's sugar.




Spoon cream cheese into each
cup, distributing it equally, about
1 teaspoon per each cup.







Top with 4 to 5 raspberries.









Bake in preheated oven 10 to
12 minutes, or until puffed and
golden.
Serve warm.

Need a quick dessert? Your guests will crave for
these delightful treats!

Raspberry Cream Cheese Cups

Adapted from

Pastry: Savory and Sweet