INGREDIENTS:

1 sheet puff pastry (half of
Pepperidge Farm package)
8 ounces cream cheese,
unsalted
2/3 cup heavy cream
2/3 cup confectioner's sugar
1 cup fresh raspberries
9 cherries from cherry preserve

DIRECTIONS:


Prepare raspberry cream first:
Put cream cheese into blender.







Add cream.


















Add confectioner's sugar.


















Add raspberries.


















Process on high for 30 seconds
or until well-blended. Set aside.

















Preheat oven to 400 degrees F.
Unfold puff pastry onto cutting
board. Without rolling it out,
using sharp knife, cut puff pastry
into 3 equal strips, lengthwise.















Cut puff pastry into equal 3
strips, crosswise, making 9
equal squares.
















Grease muffin tin with cooking
spray. Place each puff pastry
square into each muffin cup,
gently pressing center of square
down and having the "ears"
sticking out a bit. If you are
using a 12-muffin tin, fill 3
unused tin cups halfway with
warm water. This will allow even
baking.









Fill puff pastries evenly with
raspberry cream.


















Top with one cherry. Bake in
preheated oven at 400 degrees
for 10 to 12 minutes, or until
puffed and golden.







Serve warm.

These puff pastry cups filled with a delicate
raspberry cream are an easy dessert and a lovely
treat for your friends!

Raspberry Cups

Adapted from

Pastry: Savory and Sweet