- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 2 large egg yolks
- 1 tablespoon water
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2/3 cup seedless raspberry jam or jam of choice
- 1
Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk.
- 2
Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets.
- 3
Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture.
- 4
Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.