Raspberry Pastry Pockets

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 sheet frozen puff pastry
• 4 ounces low-fat cream cheese, room temperature
• 1 tablespoon egg substitute (or 1 egg yolk)
• 1/4 cup splenda granular (or 1/2 cup powdered sugar)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon rind
• 1 tablespoon egg substitute (or another egg yolk)
• 2 teaspoons water
• 1/2 pint raspberries
• 2 teaspoons granulated sugar

Recipe

• 1 thaw the puff pastry and roll the sheet out on a lightly floured surface to make it a thinner and get to approximately a 12-by-18 inch rectangle.
• 2 chill, covered with plastic wrap to let rest.
• 3 with a mixer, blend the cream cheese, egg, splenda, vanilla extract and lemon rind.
• 4 make an egg wash by whisking together the remainin egg and water in a small bowl.
• 5 cut the puff pastry into 3-inch squares (you should have 24 squares).
• 6 lay a square of pastry on a work surface and paint the edge with egg wash. (i found it easier to just "build" them on the baking pan rather than trying to move them after assembly.).
• 7 in the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. lightly press the berries into the cheese mixture.
• 8 paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. (i used a pie edge crimping tool or whatever than roll-y thingy is called.).
• 9 place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. repeat with the remaining pastry.
• 10 when they're all done, brush the top surface with egg wash and sprinkle with sugar.
• 11 bake in a pre heated at 375 degree f oven until golden brown, about 20 to 25 minutes.