Red Raspberry & White Chocolate Cream Hand Pies

Campbell's Red Raspberry & White Chocolate Cream Hand Pies Recipe

Puff pastry and a delectable filling make these hand pies irresistible.  Each bite features fresh raspberries in a white chocolate cream, wrapped in flaky puff pastry...they're simply divine!

At a glance

Prep

20 min.

Total

1 hr. 30 min.

Serves

12

Thaw: 40 min.

Bake: 20 min.

Cool: 10 min.

Cost per recipe: $13.06

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 egg
1 tablespoon water
All-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/2 of an 8-ounce package cream cheese, softened
2 tablespoons granulated sugar
1/2 cup white chocolate chips
1 package (6 ounces) raspberries
3 tablespoons coarse white sugar or decorating sugar

How to Make It

  • 1

    Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 

  • 2

    Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Using a round cutter, cut into 12 (3-inch) circles.  Repeat with the remaining pastry sheet.

  • 3

    Stir the cream cheese and granulated sugar in a medium bowl until the mixture is smooth.  Stir in the white chocolate chips.

  • 4

    Brush the edges of 12 pastry circles with the egg mixture.  Place about 1 tablespoon cream cheese mixture in the center of each.  Top each with about 3 raspberries.  Place the remaining pastry circles over the filling.  Press the edges firmly to seal.  Crimp the edges with a fork.  Brush the pastries with the egg mixture and sprinkle with the coarse sugar.  Using a sharp knife, cut small slits in the tops of the filled pastries.  Place the pastries onto 2 baking sheets.

  • 5

    Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Full Screen View

Recipe Nutritional Information

Made With

Pepperidge Farm Puff Pastry Sheets

calories

276

totalfat

16g

saturatedfat

9g

cholesterol

28mg

sodium

186mg

totalcarbohydrate

30g

dietaryfiber

2g

protein

4g

vitamina

3%DV

vitaminc

3%DV

calcium

2%DV

iron

7%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Ingredient Note: Coarse white sugar is a coarse-grained sugar that adds a wonderful sweet, crunchy finish to baked goods.  You can find it in the baking section of most specialty food stores and in select grocery stores.
  • Flavor Variation: You can substitute 36 frozen sweet dark cherries, thawed and well drained, for the raspberries in this recipe.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#61052