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Puff pastry squares with blackberry and cream cheese filling recipe

Puff pastry squares with blackberry and cream cheese filling recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake

This a very simple puff pastry dessert to make if you discover you need to make something last minute for guests! Garnish with fresh blackberries and rosemary.

Be the first to make this!

IngredientsServes: 4

  • 1 sheet frozen puff pastry, thawed
  • 150g cream cheese
  • 100g caster sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons blackberry jam
  • 1 egg

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat the oven to 220 C / Gas 7. Line a baking tray with parchment.
  2. Slice the puff pastry into 10 x 10cm squares. Arrange on prepared baking tray.
  3. Beat the cream cheese, sugar and vanilla together in a bowl. Spoon about 1 teaspoonful of the sweetened cream cheese in the centre of each pastry square.
  4. Spoon jam on top of the cream cheese filling.
  5. Brush pastry with beaten egg and bake in preheated oven for 25 minutes, or until pastry is golden.

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Fresh Blackberry Napoleons with Cream Cheese Mousse

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them."

Frozen puff pastry simplifies this dessert.

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Recipe Summary

  • 1 (10 ounce) package frozen puff pastry shells, thawed
  • 1 (8 ounce) package cream cheese, at room temperature
  • ½ cup white sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup milk
  • ¼ cup turbinado sugar
  • 1 ½ cups fresh or frozen blackberries

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.

Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.

Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.

Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.

Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.

Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.

Easy Blackberry Strudel Recipes

  • Author: Theresa
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 8 1 x


Looking for an easy put together recipe using Fresh Blackberries? Check out this Easy Blackberry Strudel Recipe using just simple ingredients Plus a little Puff Pastry to create this Sweet Treat! Great idea for a sweet dessert at any Brunch, or for a special Sunday morning breakfast


  • 1 sheet of puff pastry, cold thawed
  • ½ cup blackberry or blueberry jam
  • 2 cups of fresh blackberries
  • 1/3 cup granulated sugar + 2 tablespoons , divided
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon water


Prepare a baking sheet with parchment paper.

Preheat oven to 400 degrees F.

In a small bowl, combine the egg and water with a fork and set aside.

In a small mixing bowl, add the blackberries, sugar, flour, and vanilla and mix gently. set aside.

On a floured work surface, unfold and place puff pastry.

Using a floured rolling pin, roll out puff pastry into a rectangle, about 12”x14”.

Move pastry onto prepared baking sheet.

In a small microwaveable dish, heat blackberry preserves for about 10 seconds.

Spoon and spread preserves the long way down the middle of the pastry.

Spoon blackberry mixture over the preserves, keeping in the center the long way.

Along each long side, cut 3 inch long slits every inch .

Starting at the top, begin folding the slits in, overlapping slightly downward, alternating sides, over the blackberry filling.

Brush egg wash over the top.

Sprinkle remaining sugar on top.

Bake for 21-23 minutes, or until golden brown.

Allow pastry to cool for 10-15 minutes on the baking sheet before serving.

Keywords: blackberry, strudel, puff pastry, jam, easy, sweet treats,

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Blackberry Pastry Tips & Tricks

I used blackberries because I happened to have some on hand. But, blueberries or raspberries would work just as well. And feel free to experiment with the citrus accent–the lemon adds a bit of brightness to the cream cheese filling, but lime or orange juice/zest would be delicious, too.

The sprinkled sugar on these pastries is completely optional, but does make for a nice finishing touch. I used King Arthur Flour’s Swedish Pearl Sugar for this recipe, but a sanding sugar like this Wilton one would work just as well.

For another fun puff pastry-and-berry combo, try making my mixed berry breakfast pastries, too. And if you make any of my recipes, be sure to tag me at @bastecutfold on Instagram!

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Easy Peasy Blackberry Cheesecake Danish Recipe

This post contains affiliate links. We may earn money from the products mentioned in this post, but this is at no cost to you, and helps bring you more creative projects. Thank you for supporting Smart Party Planning.

This delicious blackberry cheesecake Danish recipe is brought to us by Annette, one of our blog contributors. Enjoy the recipe and please make her feel welcome with comments at the end of the post!

Try saying that danish pastry recipe title a few times!!

DID YOU KNOW? Danish pastry originated when the Danes added sweet fillings to Austrian pastry. With a result of a crispy, golden puff with a luscious, surprise filling.

Let’s start with a close-up pic shall we?? Mmmmm Oh wow! Look at that beautiful flakey golden crust. OK. Stop drooling on the keyboard. OK I’ll stop being mean and tempting you with the picture. Lets move on.

This cheeky Danish pastry recipe it’s still just as tasty and I’ll cut your danish making time in half. Something tells me, you might be in the same boat and don’t have much morning time for pastry work either. If you do have that extra time check out our easy pastry recipe below.

This recipe is great if you want to impress your guests (its been a hit at our family Christmas Eve celebrations) or an easy breakfast. This is a great incentive for kids to get out of bed in the morning. My kids eat more than their fair share of quick and easy cereal or toast most mornings. I know they would enjoy more variety for breakfast, when we’re struggling for time, all aspirations of freshly baked goodness just doesn’t happen.

This blackberry cheesecake Danish pastry recipe can also be made easily in stages. Make the filling a couple of days in advance. You can even roll out and cut the puff pastry pieces the night before and keep them tightly covered in the fridge so all you have to do is assemble and bake the next day. (I’m all about shortcuts especially during the typically hectic morning routine.) Omit the jam if you’re not a fan, or swap in your favourite flavour.

I start by making an easy cream cheese filling. Drop the softened cream cheese into a food processor. Add vanilla and 2 egg yolks to cream cheese and sugar and stir until just combined. I add Full fat cream cheese (don’t be bringing any of that fat-free or low-fat stuff to the party).You can also do this with an electric mixer or by hand (gasp). That’s crazy, but I won’t say anything. If you want to do this by hand, more power to you. Then add the zest of one lemon, a pinch of salt and a dollop of sour cream.

Once my filling was finished, I take my box of puff pastry from the fridge (where it had been thawing overnight) and rolled one sheet out just a little bit, so I have a 10×10 inch square. Cut each puff pastry sheet with a sharp knife into 4 equal squares

I prepare a quick egg wash and got out my jar of berry preserves. Spoon a heaped tablespoon of cream cheese filling and jam.

Next, I brushed the edges with the egg wash and brought two of the corners up to meet in the middle. Once there, I brushed the tops with a little more egg wash refrigerate for 15 minutes. Puff pastry puffs best when cold!

They didn’t last long. After they cooled for just a few minutes, the girls dove into them. They were warm and delicious, and the pastry was perfectly puffed and flaky. The cheese filling isn’t overly sweet, so the berry preserves complimented it really well.

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Joanne Fluke Has Some Recipes to Die For

Since the Hannah Swensen Mystery series debuted in 2000 with Chocolate Chip Cookie Murder, Joanne Fluke has been serving criminally delicious recipes with her murder mysteries for 20 years. Her latest release Coconut Layer Cake Murder is no different, with over 20 recipes included in between chapters of murder and mayhem, as Cookie Jar owner and baker Hannah Swensen must prove her sister’s boyfriend’s innocence in a crime—which is harder than figuring out what went wrong with a recipe.

From cakes to cookies to muffins, murder isn’t exclusive to one dessert. Below are five recipes from the Hannah Swensen Mystery series that will satisfy any sweet tooth!

From Coconut Layer Cake Murder (2020)

DO NOT preheat your oven quite yet—this dough needs to chill before you bake it.


1 cup raisins (either brown or golden)
1/4 cup rum (I used white Bacardi)
2 cups salted, melted butter (4 sticks)
2 cups brown sugar (pack it down in the cup when you measure it)
1 cup white (granulated)sugar
2 large eggs, beaten (just whip them up in a glass with a fork)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon cream of tartar (critical!)
1 teaspoon salt
4 and 1⁄4 cups all-purpose flour (pack it down in the cup when you measure it.)

Dough ball rolling mixture:

1⁄2 cup white (granulated)sugar
1 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg (freshly grated is best)

Hannah’s 1st Note: If you’re making these cookies for children or if you don’t want to use rum, simply substitute water for the rum and add 1 teaspoon of vanilla extract for flavor.

Place the raisins in a microwave-safe bowl that will hold 2 cups.

Pour the quarter-cup rum over the top of the raisins.

Heat the raisin and rum mixture for 2 minutes on HIGH.

Let it sit in the microwave for 1 minute and then take it out and remove it to a pot holder or towel on your kitchen counter.

Cover the bowl containing the raisins and rum with a sheet of foil to keep the heat in. The raisins will plump up while you’re mixing up the rest of your cookie dough.

Place the 4 sticks of butter in another microwave-safe bowl. Melt the butter in the microwave for 2 minutes on HIGH. Let the melted butter sit in the microwave for another minute and then remove it to another pot holder or towel on your kitchen counter.

Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs and then stir them in.

Add the vanilla, cinnamon, baking soda, cream of tartar, and salt. Mix well. Add flour in increments, mixing after each addition.

Use your hands to roll the dough in walnut-size balls. (If dough is too sticky, chill for an hour before rolling.)

Preheat the oven to 350°F. Combine the sugar and cinnamon in a small bowl to make the dough ball rolling mixture. (Mixing it with a fork works nicely.)Roll the dough balls in the mixture and place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased spatula.

Bake at 350°F. for 10–15 minutes. (They should have a touch of gold around the edges.)Cool on the cookie sheet for 2 minutes, then remove the cookies to a rack to finish cooling.

Yield: Approximately 8 dozen, depending on cookie size.

From Chocolate Cream Pie Murder (2019)

Preheat oven to 375 degrees F., rack in the middle position.


The Batter:
1 cup crushed pineapple, drained (measure AFTER draining and patting dry)
1 Tablespoon all-purpose flour
1 cup white (granulated)sugar
3⁄4 cup salted butter (1 and 1⁄2 sticks, 6 ounces)
2 beaten eggs (just whip them up in a glass with a fork)
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
2 cups all-purpose flour (pack it down in the cup when you measure it)
1⁄2 cup whole milk
1⁄2 cup finely chopped walnuts (measure AFTER chopping)

Crumb Topping:
1⁄2 cup white (granulated)sugar
1⁄3 cup all-purpose flour
1⁄4 cup salted butter (1/2 stick, 2 ounces)softened to room temperature

Grease the bottoms only of a 12-cup muffin pan (or line the cups with double cupcake papers—that’s what I do at The Cookie Jar).

If you haven’t done so already, put the crushed pineapple in a strainer with a small bowl underneath it. Press it down with the back of a mixing spoon, trying to get out as much juice as you can.

Pour the drained juice in a refrigerator container and save it for someone who likes to drink pineapple juice. Once you’ve completely drained your pineapple, measure out 1 cup of pineapple and place it in a small bowl.

Sprinkle the crushed, drained pineapple with 1 Tablespoon of the all-purpose flour. Then mix the flour with the pineapple. (The flour will help to soak up any moisture left in your crushed pineapple.)

Get out a medium-size mixing bowl and a wooden spoon if you intend to make this recipe by hand, but you can use an electric stand mixer or a hand-held mixer from this point on if you wish.

Place the white (granulated)sugar in the bottom of the mixing bowl.

Add the softened, salted butter and mix it with the sugar. Mix until the ingredients are light and fluffy.

Add the eggs, mixing them in thoroughly until they are well incorporated.

Sprinkle in the baking powder, salt, and cinnamon. Mix them in thoroughly.

Add HALF of the all-purpose flour to a mixing bowl and mix it in with HALF of the whole milk.

Add the remaining flour and the remaining milk. Mix until everything is thoroughly blended.

Mix in the crushed pineapple and the finely chopped walnuts by hand.

Fill the muffin cups three-quarters full and set them aside. If you have batter left over, grease the bottom of a small tea bread loaf pan and fill it with your remaining batter.

Crumb Topping:

Mix the sugar and the flour in a small bowl. Add the butter and cut it in until it’s crumbly. (You can also do this in a food processor with chilled butter and the steel blade by processing in an on-and-off motion.)

Hannah’s Note: If your topping isn’t crumbly enough, just put it in a plastic bag and stick it in the freezer of your refrigerator for 5 minutes or so. That should be enough to make it crumble in your fingers.

Fill the remaining space in the muffin cups with the crumb topping. Then bake the muffins in a 375 degree F. oven for 25 to 30 minutes. (The tea bread should bake about 10 minutes longer than the muffins.)

When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. (The muffins need to cool in the pan for easy removal.)Then just tip them out of the cups and enjoy.

These are wonderful when they’re slightly warm, but they’re also good cold.

Yield: 12 muffins and perhaps a tea bread.

From Raspberry Danish Murder (2018)

DO NOT preheat your oven yet. You must do some preparation first.

Hannah’s 1st Note: Frozen puff pastry dough is good for all sorts of things. When you buy it for this recipe, buy 2 packages. You’ll only use one package in this recipe, but keep that second package in your freezer for later. Thaw it when you want to dress up leftovers by putting them inside little puff pastry packets and baking them, or make some turnovers from fresh fruit. Puff pastry can also be used for appetizers.


The Pastry:
One 17.5-ounce package frozen puff pastry dough (I used Pepperidge Farm, which contains 2 sheets of puff pastry)
1 large egg
1 Tablespoon water (right out of the tap is fine)
White (granulated)sugar to sprinkle on top

The Raspberry Sauce:
3⁄4 cup fresh raspberries (you can also use frozen, but you’ll have to thaw them and dry them with paper towels so they won’t have an excess of juice)
2 Tablespoons water (right out of the tap is fine)
1⁄4 teaspoon ground cardamom (if you don’t have it, use cinnamon)
1 and 1⁄2 Tablespoons cornstarch
1⁄2 cup white (granulated)sugar

The Cream Cheese Filling:
8-ounce package brick cream cheese, softened to room temperature (I used Philadelphia)
1⁄3 cup white (granulated)sugar
1⁄4 teaspoon vanilla extract

The Drizzle Frosting:

1 and 1⁄4 cups powdered (confectioners)sugar (pack it down in the cup when you measure it)
1⁄4 cup whipping cream (that’s heavy cream, not Half & Half)
1 teaspoon vanilla extract
1⁄8 teaspoon salt

Thaw both sheets of puff pastry dough according to package directions. Do this on a floured surface (I used a bread board). To prepare the surface, sprinkle on a little flour and spread it around with your impeccably clean palms.

While your puff pastry sheets are thawing, make the raspberry sauce.

In a medium-size saucepan, combine the raspberries with the water.

In a small bowl, combine the cardamom, cornstarch, and sugar. Stir with a fork until they are thoroughly mixed.

Sprinkle the contents of the bowl on top of the raspberries and water in the saucepan. Stir everything together until all the ingredients are well mixed.

Cook the contents on the stovetop at MEDIUM HIGH heat, stirring constantly with a wooden spoon until the mixture reaches a full boil. Continue to stir for 2 minutes. Then pull the saucepan over to a cold burner, turn off the burner you used, and let the raspberry sauce cool to room temperature.

While your raspberry sauce is cooling, make the cream cheese filling.

In a microwave-safe bowl, combine the softened cream cheese with the sugar and the vanilla extract. Beat the mixture until it is smooth and creamy. Cover the bowl with plastic wrap and leave it on the counter.

Hannah’s 2nd Note: If your forgot to soften your cream cheese, you can do it by unwrapping the cream cheese, placing it in a microwave-safe bowl and nuking it for 10 seconds or so in the microwave.

Hannah’s 3rd Note: You will not be making the Drizzle Frosting yet. You will do this after your Raspberry Danish are baked and cooling on racks.

Preheat your oven to 375 degrees F., rack in the middle position.

While your oven is preheating, prepare 2 baking sheets by lining them with parchment paper.

Check your sheet of puff pastry to see if it is thawed. If it is, it’s time to prepare it to receive its yummy contents.

Unfold one sheet of puff pastry on your floured board. Sprinkle a little flour on a rolling pin and roll your puff pastry out to a twelve-inch square.

Hannah’s 4th Note: I use a ruler to make sure I have a 12-inch square when I’m through.

Use a sharp knife to make one horizontal cut through the middle of the square and one vertical cut through the middle of the square. This will divide it into 4 equal (or nearly equal)pieces.

Break the egg into a cup. Add 1 Tablespoon of water and whisk it up. This will be your egg wash.

Transfer one of your cut squares of puff pastry to your prepared cookie sheet.

Use a pastry brush to brush the inside edges of the square with the egg wash. This will make the edges stick together when you fold the dough over the cream cheese and raspberry sauce.

Measure out 1⁄4 cup of the cream cheese filling and place it in the center of the square.

Spread the cream cheese over the square evenly to within 1⁄2 inch of the edges.

Spread 2 Tablespoons of the raspberry sauce over the cream cheese.

Pick up one corner of the square and pull it over the filling to cover just a little over half of the filling. Then pick up the opposite corner and pull that over to overlap the first corner.

Since the egg wash you used on the square of puff pastry dough acts as a glue, that second corner should stick to the first corner. If it doesn’t, simply use a little more of the egg wash to stick the two overlapping corners together.

Hannah’s 5th Note: This sounds difficult, but it’s not. You’ll catch on fast once you complete the first one. It takes much longer to explain than it does to actually do it.

When you’ve completed the first of the 4 squares, cut your second sheet of puff pastry and repeat the process to complete those.

Once you have all 8 Raspberry Danish on the cookie sheets, brush the top of the pastry with more egg wash and sprinkle on a little granulated sugar.

Bake your Raspberry Danish at 375 degrees F., for 25 to 30 minutes, or until they’re golden brown on top.

Remove the cookie sheet from the oven to a wire rack and let the pastries cool for 10 minutes. While your Raspberry Danish are cooling, make the Frosting Drizzle.

Place the powdered sugar in a small bowl and mix it with the cream, vanilla extract, and salt. Continue to mix until it’s smooth and thoroughly combined.

Use your favorite method to drizzle frosting over the tops of your Raspberry Danish. A pastry bag (or a plastic bag with one of the corners snipped off)works well for this.

Hannah’s 6th Note: If you don’t want to use a pastry bag to do this, simply mix in a little more cream so that the frosting will drizzle off the tip of a spoon held over the pastries.

When all the Raspberry Danish have been decorated with the frosting drizzle, pull the parchment paper and the Raspberry Danish off the cookie sheet and back onto the same wire rack.

These pastries are delicious eaten while slightly warm. They’re also good cold.

If any of your Raspberry Danish are left over (I don’t think this will happen!),wrap them loosely in wax paper and keep them in a cool place.

From Banana Cream Pie Murder (2017)

DO NOT preheat oven. This dessert needs NO baking!


1 cup (2 sticks, 8 ounces, 1⁄2 pound)salted butter, softened
1 cup cashew butter
1 pound powdered (confectioners)sugar
1 and 1⁄2 cups finely crushed vanilla wafers (I used Nabisco Nilla wafers)
1 cup semi-sweet or milk chocolate chips (6-ounce by weight bag is fine)

Hannah’s 1st Note: Take the 2 sticks of butter out of the refrigerator, unwrap them, and put them in a covered mixing bowl the night before you want to make this Brownie Candy. They’ll be nice and soft in the morning.

Hannah’s 2nd Note: I chop my vanilla wafers in the food processor with the steel blade in an on-and-off motion. If you don’t have a food processor, put them in a sealable plastic bag and crush them with a rolling pin. Just make sure they’re finely crushed.

In a medium-size mixing bowl, mix the salted butter with the cashew butter. A wooden spoon works well for this. Continue to mix until the mixture is smooth, creamy, and thoroughly incorporated.

Add the powdered sugar to your bowl. There’s no need to sift unless it’s got big lumps. Stir until the powdered sugar is thoroughly incorporated.

Measure out a cup and a half of crushed vanilla wafers and add them to your bowl. Mix until you have a homogenous mixture.

Spray the bottom of a 9-inch by 13-inch cake pan with Pam or another nonstick cooking spray. Alternatively, you can line the pan with heavy duty aluminum foil and spray that.

Dump the butter, cashew butter, powdered sugar, and crushed vanilla wafer mixture into the cake pan and pat it out as evenly as you can in the bottom.

Melt the chocolate chips in the top of a double boiler over MEDIUM heat or in a heavy metal saucepan on LOW heat, stirring constantly.

Alternatively, you can melt the chips in the microwave by placing them in a small microwave-safe bowl or Pyrex 2-cup measuring cup and heating them on HIGH for 1 minute. At the end of that time, let them stand in the microwave for 1 minute and then try to stir them smooth. If there are still lumps, heat them in 20-second intervals with 20-second standing times until you can stir them smooth.

With a heat resistant spatula, spread the melted chocolate on top of the mixture in the cake pan. Spread it out as evenly as possible.

Place the pan in the refrigerator until the Brownie Candy is firm. This will take at least 2 hours.

When your dessert is firm and the chocolate on top has hardened, take the cake pan out of the refrigerator and cut your dessert into brownie-sized pieces.

Yield: Approximately 24 to 36 pieces, depending on cutting size.

From Wedding Cake Murder (2016)

Preheat oven to 350 degrees F., rack in the middle position.

The following recipe can be doubled if you wish. Do not, however, double the baking soda. Use one and a half teaspoons.

1 cup softened butter (2 sticks, 1⁄2 pound, 8 ounces)
2 cups white (granulated)sugar
3 Tablespoons molasses
2 teaspoons vanilla
1 teaspoon baking soda
2 beaten eggs (just whip them up in a glass with a fork)
2 cups crushed salted potato chips (measure AFTER crushing) (I used regular thin unflavored Lay’s potato chips)
2 and 1⁄2 cups all-purpose flour (pack it down in the cup when you measure it)
1 and 1⁄2 cups peanut butter chips (I used Reese’s, a 10-ounce by weight bag. I know that’s close to 2cups, but I like lots of peanut butter chips in these cookies)

Lisa’s Note: The butter in this recipe should be at room temperature unless you have an un-insulated kitchen and it’s winter in Minnesota. In that case, you’d better soften it a little.

Hannah’s 1st Note: 5 to 6 cups of whole potato chips will crush downinto about 2 cups. Crush them by hand in a plastic bag, not with a food processor. They should be the size of coarse gravel when they’re crushed.

Mix the softened butter with the white sugar and the molasses. Beat them until the mixture is light and fluffy, and the molasses is completely mixed in.

Add the vanilla and baking soda. Mix them in thoroughly. Break the eggs into a glass and whip them up with a fork. Add them to your bowl and mix until they’re thoroughly incorporated.

Put your potato chips in a closeable plastic bag. Seal it carefully (you don’t want crumbs all over your counter) and place the bag on a flat surface. Get out your rolling pin and roll it over the bag, crushing the potato chips inside. Do this until the pieces resemble coarse gravel. (If you crush them too much, you won’t have any crunch—crunch is good in these cookies.)

Measure out 2 cups of crushed potato chips and mix them into the dough in your bowl. Add one cup of flour and mix it in. Then add the second cup of flour and mix thoroughly. Add the final half cup of flour and mix that in.

Measure out a cup and a half of peanut butter chips and add them to your cookie dough. If you’re using an electric mixer, mix them in at the slowest speed. You can also take the bowl out of the mixer and stir in the chips by hand.

Let the dough sit on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray, or line them with parchment paper, leaving little “ears” at the top and bottom. That way, when your cookies are baked, you can pull the paper, baked cookies and all, over onto a wire rack to cool.

Drop the dough by rounded teaspoons onto your cookie sheets, 12 cookies on each standard-sized sheet.

Hannah’s 2nd Note: I used a 2-teaspoon cookie scoop at The Cookie Jar. It’s faster than doing it with a spoon.

Bake your Peanut Butter Potato Chip Cookies at 350 degrees F. for 10 to 12 minutes or until nicely browned. (Mine took 11 minutes.)

Let the cookies cool for 2 minutes on the cookie sheet and then remove them with a metal spatula. Transfer them to a wire rack to finish cooling.

Yield: Approximately 5 dozen wonderfully chewy, salty and soft cookies that are sure to please everyone who tastes them.

Hannah’s 3rd Note: DO NOT bake these for anyone with a peanut allergy!

Lisa’s Note: These cookies travel well. If you want to send them to a friend, just stack them, roll them up like coins in foil, and cushion the cookie rolls between layers of Styrofoam peanuts, or bubble wrap.

Raspberry Puff Turnovers

These ultra-flaky, buttery turnovers, filled with lightly sweetened raspberries scented with both vanilla and cinnamon, are easier to make than you might think. Fashioned from an easy “blitz” puff pastry, you can have them fresh and warm on the table in less than 90 minutes start to finish.


  • 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 16 tablespoons (227g) butter, cold
  • 1/2 cup (113g) sour cream
  • 2 tablespoons (21g) Instant ClearJel or cornstarch
  • 1/2 cup (99g) sugar
  • 2 1/4 cups (255g) raspberries, fresh or frozen
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 large egg, beaten with 1 tablespoon water, to seal pastries, optional

*If you use cornstarch, you'll want to dissolve it in cold water, rather than stir it into the sugar.


To make the crust: Whisk together the flour, salt, and baking powder.

Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact.

Stir in the sour cream. The dough will be craggy, but cohesive.

Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads.

Perfect your technique

Puff pastry, without all the fuss: Raspberry Puff Turnovers

Pat the dough into a rough square, then roll it into an 8" x 10" rectangle.

Dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°.

Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using.

While the dough is chilling, make the filling. Mix the sugar and ClearJel until well combined. If you're using cornstarch, mix it with enough cold water to dissolve.

Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla and cinnamon (and the cornstarch/water mixture, if you're using cornstarch).

Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn't really warm up much this will take under 5 minutes. If you use cornstarch, cook and stir till the mixture bubbles and thickens. You can prepare the filling up to several days before cover and refrigerate till you're ready to use it.

You can also do this in a microwave heat till the berries soften, then stir till they fall apart and the mixture thickens, like jam.

To assemble the turnovers: Once the filling has cooled to room temperature (or has been prepared ahead of time and refrigerated), preheat the oven to 400°F. Roll the chilled dough into a 16" square. Cut sixteen 4" squares.

If desired, for a tighter seal, brush two adjoining edges of each square with 1 egg beaten with 1 tablespoon cold water.

Place about 2 teaspoons filling slightly off-center in each square a heaping teaspoon cookie scoop works well here.

Fold the pastries in half diagonally, to create triangular turnovers. Press the edges with a fork to seal.

Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the preheated 400°F oven for 20 to 25 minutes, or until they're a deep, golden brown you may see some of the filling beginning to ooze out.

Remove the turnovers from the oven, and cool on a rack. Serve warm, or at room temperature.

Tips from our Bakers

Looking for other pastry options? Choose one based on what you're looking for:

Blitz Puff Pastry: The traditional "rough puff" dough, where the butter is added to dry ingredients and a series of folds ensures lots of layers in the final product.

Fast and Easy Puff Pastry: Like rough puff but with a touch of extra tenderness and tanginess from sour cream.

Flaky Pastry: A cross between puff pastry and pie dough, this recipe uses both butter and lard (or shortening) and is especially nice when used as a tart crust.

Rye Puff Pastry: Slightly nutty from the rye flour, this pastry is ultra-tender and ivory in color.

Or for a more advanced option, try making the "inverse puff pastry" used as a base in our Maple Cream Napoleons.

How to Make Puff Pastry Cherry Turnovers:

You only need a few minutes and 6 ingredients to make these Easy Puff Pastry Cherry Turnovers.

Step 1: Preheat oven to 375 degrees F.

Step 2: Unwrap puff pastry dough and cut each sheet into 4 squares. You don’t need to roll your puff pastry out, simply use your hands to press out any seams if necessary to make it smooth and flat.

Step 3: Place 2 Tablespoons of cherry pie filling in the middle of each square. Be sure not to overfill, or the pie filling will come out of the sides when cooking and burn.

Step 4: Brush the edges of each square with egg and fold in half to create a triangle.

Step 5: Use a fork to press and seal the edges of each turnover together.

Step 6: Brush extra egg wash on top of turnovers. This will help them get nice and golden brown on top.

Step 7: Place turnovers on a greased baking sheet and bake for 20-25 minutes, or until golden brown. Let cool.

Step 8: In a small bowl, whisk together powdered sugar, milk and vanilla to create a glaze.

Step 9: Drizzle glaze over turnovers and serve.

Our family loves eating these Easy Puff Pastry Cherry Turnovers for breakfast on the weekend. What do you think? Are these for breakfast or dessert?

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Watch the video: Εύκολη τυρόπιτα συνταγή με έτοιμα φύλλα σφολιάτας (October 2021).