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.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

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

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RID#61052