Raspberry & Cream Cheese Pastries
Total TimePrep: 15 min. + cooling Bake: 20 min. + cooling
I've been baking for well over 60 years. A little tip from me is if you must use regular puff pastry do exactly what Dorina did except to keep the middle from rising up, prick all over the bottom with a fork,(the way you would do a single pie crust). this will keep the middle of the puff pastry from rising. Hope this helps someone out. By the way, this is a great recipe. Tried it and loved it. If the amaretto is too strong then by all means cut it down.
Took a chance and made these for a Christmas party without testing it first. WOW! I was so impressed! They were absolutely beautiful! I only found puff pastry sheets (17.3 oz.) at the grocery store and the box didn't say how to bake them in general but you can sort of figure it out based on a recipe on the box. I cut the dough into squares and pushed them down into a muffin pan and baked them 15-17 minutes. After they were done I pressed the centers down so there was a "cup" to hold the fillings. They just turned out so nice!! Gourmet and fancy!! I've never made anything like them! Took longer than 15 minutes prep time but well worth it! Thank you, Taste Of Home, for making me a successful gourmet baker!!;)
Tried a tester batch before taking them to work for a Thanksgiving luncheon. The original amount of Amaretto was waay too much for me, and the flavor still smacked you even after cooking. I omitted it from the cream cheese filling and instead subbed a small amount of orange extract. I also used melting chocolate instead of having to melt the semisweet with oil (YUCK). Overall a treat at work.