Raspberry Cream Cheese Bites
These Raspberry Cream Cheese Bites feature a crispy outer shell filled with a creamy raspberry mixture, perfect for family gatherings or cozy evenings.
Ingredients
For the Filling
- 8 ounces cream cheese, softened
- 1/4 cup sugar, to taste
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed and drained)
For the Dough
- 1 package phyllo dough, thawed
- 1/4 cup melted unsalted butter
- powdered sugar for dusting (optional)
Instructions
Preparation
- In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Mix until fully blended and creamy. Gently fold in the raspberries, being careful not to crush them too much.
- Preheat your oven to 375°F (190°C).
- Lay out a sheet of phyllo dough on a clean surface. Brush it lightly with melted butter. Place another sheet on top and brush again. Repeat until you have at least three layers of dough.
- Cut the layered phyllo dough into squares (about 4x4 inches). Spoon a tablespoon of the raspberry cream cheese filling onto the center of each square. Fold the corners of the dough over the filling to create a little pouch and seal securely.
- Arrange the pouches on a baking sheet lined with parchment paper. Brush the tops with melted butter. Bake for 15-20 minutes or until golden brown.
- Let them cool for a few minutes, then dust with powdered sugar if desired. Serve warm and enjoy!
Notes
These Raspberry Cream Cheese Bites can be stored for up to 3 days in the refrigerator. To maintain their crispness, cover them loosely with foil. You can also freeze them for up to a month; bake them straight from the freezer at 350°F (175°C) for about 15-20 minutes to reheat.