Raspberry Cream-Cheese Puffs

Name: Raspberry Cream-Cheese Puffs
Ingredients: 1 1/2 packages Neufchatel cheese, softened (12 oz.); 1/3 cup granulated sugar; 1 tablespoon all-purpose flour; 1 large egg; 1/2 teaspoon pure vanilla extract; 1 puff pastry sheet (from a 15 oz. box), thawed; 3 tablespoons seedless raspberry jam; 1 tablespoon confectioners' sugar, for dusting

8 ingredients

3 steps

Ingredients

1 1/2 packages Neufchatel cheese, softened (12 oz.)
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1/2 teaspoon pure vanilla extract
1 puff pastry sheet (from a 15 oz. box), thawed
3 tablespoons seedless raspberry jam
1 tablespoon confectioners' sugar, for dusting

Directions

1

Preheat oven to 400°. With an electric mixer, beat together Neufchatel cheese and granulated sugar until fluffy. Add flour, egg and vanilla extract, then mix at medium speed until blended. Set aside.
2

Roll out pastry sheet on a lightly floured surface to a 16-by-11-inch rectangle. Transfer to a large baking sheet. With a short end toward you, spoon cheese mixture lengthwise down center third of dough. Spoon jam in a line down center. With a knife or pastry wheel, cut 5 horizontal slashes on each side of filling, beginning on outside of dough, cutting toward middle to within 1/2 inch of filling. Crisscross strips over filling, overlapping for a braided effect.
3

Bake pastry until puffy and golden, about 30 minutes. Let cool for 15 minutes on pan on rack. Dust with confectioners' sugar just before cutting crosswise and serving.