- 2 sheets Puff Pastry, thawed
- 8 ounces Cream Cheese, softened
- 4 tablespoons Granulated Sugar
- 1/4 cup Lemon Juice
- 1 tablespoon Lemon Zest
- 6 ounces Fresh Raspberries
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
In mixing bowl add cream cheese, sugar, lemon juice and zest. Beat on medium high until creamy.
Cut each pastry sheet into 4 squares. Lay on baking sheet. Fold the corners toward the center. Press down on the edges of the corners. Brush each corner with egg wash.
Add about 2 tablespoons to the center of each pastry. Brush the remaining uncovered pastry with egg wash.
Bake for 15-18 minutes or until slightly golden brown.
Allow to cool for 5 minutes.
Top with fresh raspberries. Serve and ENJOY!