Raspberry Pastry Pockets

Name: Raspberry Pastry Pockets
Ingredients: 1 sheet frozen puff pastry; 4 ounces low-fat cream cheese, room temperature; 1 tablespoon egg substitute (or 1 egg yolk); 1/4 cup Splenda granular (or 1/2 cup powdered sugar); 1/2 teaspoon vanilla extract; 1/2 teaspoon lemon rind; 1 tablespoon egg substitute (or another egg yolk); 2 teaspoons water; 1/2 pint raspberries; 2 teaspoons granulated sugar

10 ingredients

1 steps

Ingredients

1 sheet frozen puff pastry
4 ounces low-fat cream cheese, room temperature
1 tablespoon egg substitute (or 1 egg yolk)
1/4 cup Splenda granular (or 1/2 cup powdered sugar)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon rind
1 tablespoon egg substitute (or another egg yolk)
2 teaspoons water
1/2 pint raspberries
2 teaspoons granulated sugar

Directions

1

["Thaw the puff pastry and roll the sheet out on a lightly floured surface to make it a thinner and get to approximately a 12-by-18 inch rectangle.", "Chill, covered with plastic wrap to let rest.", "With a mixer, blend the cream cheese, egg, Splenda, vanilla extract and lemon rind.", "Make an egg wash by whisking together the remainin egg and water in a small bowl.", "Cut the puff pastry into 3-inch squares (you should have 24 squares).", "Lay a square of pastry on a work surface and paint the edge with egg wash. (I found it easier to just \"build\"" them on the baking pan rather than trying to move them after assembly.).""