Pink Pillows
Light, flaky, and bursting with a creamy raspberry filling, "Pink Pillows" are the ultimate dessert or tea-time treat for berry lovers. Made with buttery puff pastry and a luscious mixture of cream cheese, fresh raspberries, and a hint of vanilla, these delicate pastries are as delightful to look at as they are to eat. A sprinkle of sugar adds a caramelized crunch, while optional pink food coloring gives them an extra pop of color, making them perfect for special occasions like birthdays, brunches, or Valentine's Day. Ready in just 35 minutes, these golden-baked delights strike the perfect balance between ease and elegance, serving up sweetness in every bite.
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 150 grams Fresh raspberries
- 120 grams Cream cheese
- 100 grams Powdered sugar
- 2 tablespoons Heavy cream
- 0.5 teaspoons Vanilla extract
- 1 large Egg
- 1 tablespoon Milk
- 2 tablespoons Granulated sugar
- 2 drops Pink food coloring (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to the package instructions. Once thawed, unfold them and place them on a lightly floured surface.
Cut each puff pastry sheet into 8 equal rectangles (for a total of 16). Set them aside.
In a medium bowl, mash the fresh raspberries with a fork until slightly broken down, leaving some small chunks for texture.
In another bowl, mix the cream cheese and powdered sugar until smooth. Stir in the mashed raspberries, heavy cream, and vanilla extract. If desired, add 2 drops of pink food coloring to intensify the color.
Spoon about 1 tablespoon of the raspberry cream mixture onto the center of 8 of the puff pastry rectangles. Leave a small border around the edges.
Brush the edges of the filled rectangles with water, then place the remaining 8 rectangles on top to form a sandwich. Gently press down the edges with your fingers, then seal by crimping with a fork.
In a small bowl, beat the egg with the milk to create an egg wash. Brush the tops of the puff pastry pillows with the egg wash and sprinkle with granulated sugar.
Place the pillows onto the prepared baking sheet and bake for 12-15 minutes, or until puffed and golden brown.
Remove from the oven and let the pillows cool on a wire rack for 10 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 136.2 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
