Raspberry & Cream Cheese Pastries

Name: Raspberry & Cream Cheese Pastries
Ingredients: 2 packages (10 ounces each) frozen puff pastry shells; 2 tablespoons sugar; 5 tablespoons amaretto, divided; 1/2 cup sliced almonds; 1/2 cup seedless raspberry jam; 1 package (8 ounces) cream cheese, softened; 6 ounces white baking chocolate, melted and cooled; 1 ounce semisweet chocolate, chopped; 1 teaspoon canola oil; 12 fresh raspberries

10 ingredients

5 steps

Ingredients

2 packages (10 ounces each) frozen puff pastry shells
2 tablespoons sugar
5 tablespoons amaretto, divided
1/2 cup sliced almonds
1/2 cup seedless raspberry jam
1 package (8 ounces) cream cheese, softened
6 ounces white baking chocolate, melted and cooled
1 ounce semisweet chocolate, chopped
1 teaspoon canola oil
12 fresh raspberries

Directions

1

Bake pastry shells according to package directions. Cool completely.
2

Meanwhile, in a heavy skillet, combine sugar and 1 tablespoon amaretto. Cook and stir over medium heat 3-4 minutes or until sugar is dissolved. Add almonds; cook and stir until golden brown, about 2-3 minutes. Spread on foil to cool completely.
3

In a small bowl, whisk jam and 2 tablespoons amaretto until blended. Spoon into pastry shells.
4

In a large bowl, beat cream cheese and remaining amaretto until smooth; gradually beat in cooled white chocolate. Spoon over jam mixture. Sprinkle with candied almonds.
5

In a microwave, melt semisweet chocolate with oil; stir until smooth. Drizzle over tarts; top with raspberries. Refrigerate until serving.