Raspberry Cream Danish


1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar plus extra for sprinkling
1 teaspoon vanilla extract
1 (17.3-ounce) package frozen puff pastry, thawed
18 fresh raspberries


1.Preheat oven to 400 degrees F. In a medium bowl with an electric mixer, beat cream cheese, 1/2 cup confectioners' sugar, and the vanilla until smooth; set aside.

2.Unfold puff pastry on flat surface and cut into 9 equal squares. Fold one corner of pastry to opposite corner, then turn pastry so it looks like a triangle.

3.Leaving a 1/4-inch border around triangle, cut slits from bottom to 1/4-inch from top of pastry, making sure slits do not touch. Unfold the triangle and turn so point is facing up. Take the top flap and fold it toward the 2 cuts near bottom. Take bottom flap and fold it towards top edge.

4.Place a tablespoon of cream cheese mixture in center, then place a raspberry on top. Repeat with remaining pastry, and place on baking sheet.

5.Bake 18 to 22 minutes, or until golden brown. Let cool slightly, then sprinkle with confectioners' sugar.