Sweet puff pastry snacks with raspberry cream cheese
Preheat the oven to 200ºC.
Cut the slices of puff pastry into 4 squares (total 8). Push the squares into a muffin mold and brush the edges with whipped egg yolks.
Cut squares out of parchment paper, place them in the muffin bowls and fill with dried beans or rice to blindly bake. Bake the puff pastry trays in the oven for about 15 minutes until golden brown. Remove the baking paper with the baking container filling, let the dishes cool down and take them out of the mold.
In a food processor, mix the cream cheese with the raspberries (keep 8 separate to garnish) and vanilla sugar. Add some extra icing sugar to taste if necessary.
Spoon some of the raspberry cream cheese into the puff pastry trays, press 1 raspberry on top and sprinkle with icing sugar.
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