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Raspberry & Cream Cheese Pastries

I wanted to surprise my grown daughter with a different dessert for her birthday. The puff pasty tarts I dressed up have a chocolaty center with a splash of amaretto.—Jennifer Zuk, Burnaby, British Columbia
  • Total Time
    Prep: 15 min. + cooling Bake: 20 min. + cooling
  • Makes
    1 dozen


  • 2 packages (10 ounces each) frozen puff pastry shells
  • 2 tablespoons sugar
  • 5 tablespoons amaretto, divided
  • 1/2 cup sliced almonds
  • 1/2 cup seedless raspberry jam
  • 1 package (8 ounces) cream cheese, softened
  • 6 ounces white baking chocolate, melted and cooled
  • 1 ounce semisweet chocolate, chopped
  • 1 teaspoon canola oil
  • 12 fresh raspberries


  • Bake pastry shells according to package directions. Cool completely.
  • Meanwhile, in a heavy skillet, combine sugar and 1 tablespoon amaretto. Cook and stir over medium heat 3-4 minutes or until sugar is dissolved. Add almonds; cook and stir until golden brown, about 2-3 minutes. Spread on foil to cool completely.
  • In a small bowl, whisk jam and 2 tablespoons amaretto until blended. Spoon into pastry shells.
  • In a large bowl, beat cream cheese and remaining amaretto until smooth; gradually beat in cooled white chocolate. Spoon over jam mixture. Sprinkle with candied almonds.
  • In a microwave, melt semisweet chocolate with oil; stir until smooth. Drizzle over tarts; top with raspberries. Refrigerate until serving.

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