60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup icing sugar
1 tsp. cold water
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How do I make it ?
Heat oven to 400ºF.
Unroll 1 pastry sheet on lightly floured surface; cut crosswise into thirds. Cut each piece crosswise into 6 rectangles. Place, 2 inches apart, on baking sheet. Repeat with remaining pastry sheet.
Bake 10 min. Transfer to wire racks; cool completely. Meanwhile, add boiling water and lemon zest to dry jelly powder in medium bowl; stir 2 min. until completely dissolved. Stir in milk. Refrigerate 15 min. or until thickened but not set.
Beat jelly mixture with mixer 2 min. or until about doubled in volume. Gently stir in Cool Whip. Refrigerate 20 min.
Stir raspberries into jelly mixture. Split pastries; fill with jelly mixture. Mix cream cheese, sugar and cold water until blended; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle cream cheese mixture over pastries.
Kraft Kitchen Tips!
With their built-in portion control, these luscious "cream puffs" make great treats.
How to Thaw Frozen Puff Pastry
Thaw wrapped pastry sheets at room temperature 30 min.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 3.5 g
Cholesterol 10 mg
Sodium 60 mg
Carbohydrate 10 g
Fibre 1 g
Sugars 5 g
Protein 2 g
36 servings, 1 pastry (34 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.