Description

This delightful recipe features a light and airy baked pastry filled with a rich cream cheese filling and fresh raspberries, perfect for an elegant dessert or special occasion treat.

Ingredients

Units Scale

Dough

1 cup water
1/2 cup unsalted butter
1 tbsp sugar
1 cup all-purpose flour
4 large eggs
Pinch of salt

Filling

8 oz (225 g) cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (cold)
1 1/2 cups fresh raspberries
Powdered sugar, for dusting

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Instructions

Preheat: Preheat oven to 400°F (200°C).
Prepare baking sheet: Line a baking sheet with parchment paper.
Cook mixture: In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
Make dough: Remove from heat, stir in flour until a dough ball forms. Return to low heat, stirring 1–2 minutes.
Cool dough: Cool slightly, then beat in eggs one at a time until smooth and glossy.
Bake pastry shells: Bake 20–25 minutes until puffed and golden. Cool completely.
Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
Whip cream: Whip heavy cream until stiff peaks form.
Combine filling: Fold into cream cheese mixture.
Assemble: Add 2–3 raspberries, then cap with the top shell.

Notes

Ensure the cream cheese is softened for a smooth filling.
Cool the pastry shells completely before filling to prevent melting.
Dust with powdered sugar just before serving for an elegant finish.