Ingredients
- 3 sheets puff pastry
- 250g tub PHILADELPHIA Light Spreadable Cream Cheese
- 4 tablespoons caster sugar
- 1 1/2 cups cream
- whipped
- 420g can raspberries
- drained
- 1 tablespoon icing sugar
- sifted
Instructions
- Cut pastry sheets in half, then each half into four rectangles.
- Bake on an oven tray in a preheated 200C oven for 12 14 minutes, or until golden brown.
- Cool.
- Combine Philly* and caster sugar in a bowl, then fold in the whipped cream.
- Spread the Philly* mixture onto the flat side of 12 of the puff pastry rectangles.
- Spoon the raspberries over the cream cheese, and top with remaining puff pastry rectangles.
- Sprinkle with icing sugar to serve.
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