Make Amazing Mini Raspberry Pies In Minutes

Need a last minute dessert or a quick fix for a sweet tooth? Make these brilliant mini raspberry pies with fresh cottage cheese in a snap!

Mini Raspberry Cheese Pies

We are absolutely in love with these mini raspberry pies! They’re such a brilliant way to put together a quick dessert that is not only easy to make but super yummy and cute too!

You probably know by now that my little munchkin is a total addict when it comes to puff pastry desserts! Ellie is also a huge fan of raspberries so these mini raspberry pies made total sense. I added cottage cheese because she also likes dairy, cheese in particular so these raspberry cheese hand pies looked super promising, even before they were done.

It proved to be one of the best decisions I ever made in terms of desserts! Pretty soon I realized these mini raspberry pies are a great option for a last minute dessert, to satisfy a sweet tooth or even as gifts for family and friends. I stamped them with a cookie stamp before baking for added cuteness and to make them look a little more festive. But it wasn’t very visible after baking so totally ok to skip the stamping part.

These flaky, sweet/tart raspberry pockets take just a few minutes to prepare and bake, taste amazing and are quite satisfying. I absolutely love the raspberry cheese combination, I think they’re the perfect match! I also see these raspberry cheese mini pies as a great way to make my picky eater have more fruit in her diet.

Mini Raspberry Pies

Ingredients:

• 2 puff pastry sheets
• 7-8 tablespoons cottage cheese
• 1 medium egg
• 4 tablespoons sugar
• zest from 1 lemon
• about 16 frozen medium raspberries

You will also need:

• medium bowl
• round cookie cutter or use the rim of a drinking glass
• optional – cookie stamp
• toothpick
• teaspoon
• fork
• perforated spatula/turner
• baking sheet
• baking paper

Online classes we love:

Classic & Creative Brioche Pastries (w/ Joanne Chang)
Classic Croissants at Home
Craftsy Food and Cooking Classes
French Pastry Shop Classics, by Colette Christian
Miniature French Desserts
Pie Dough using the Butter-Hand Method Recipe
Online Croissants Class
Danish Pastries From Scratch

Directions:

• Thaw puff pastry.
• Line a baking sheet with baking paper.
• Pre heat the oven at 390 F
• In a medium bowl, mix cottage cheese, egg, lemon zest and sugar until sugar is dissolved. Chill in the fridge while preparing the pastry.
• Open one sheet of pastry and spread on a working surface. Either keep the pastry on the original plastic wrap or lightly flour the working surface.
• Using a round cookie cutter or the rim of a drinking glass, cut out rounds from the pastry sheet, about 16 rounds per sheet.
• Stamp half the rounds, if you decided to use a cookie stamp (completely optional) then poke a tiny hole in the middle using a toothpick. This will help the hot air release during baking, preventing the pies from breaking.
• Remove excess pastry. You can re-roll the scraps but make sure you don’t add flour or the pastry won’t be flaky after baking.
• Add 1 teaspoon of the cheese mixture to half of the pastry rounds (the ones without a stamp, if you used a cookie stamp), in the middle. Try not to touch the edges with the cheese mixture.
• Top the cheese with 1 frozen raspberry per round.
• Cover each round with the rest of the rounds (stamped in my case) and lightly press the edges.
• Using a fork, gently press down on the outer ¼” of each mini pie to seal them. Do this all around until they’re completely sealed.
• Transfer to a baking sheet, lined with baking paper.
• Bake in the middle of the oven for about 15-20 minutes or until the pies are golden brown.
• Repeat all process for the second puff pastry sheet.
• Transfer to a cooling rack and serve when cooled.
• Store covered for up to 3 days.

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Mini Raspberry Pies

Author: Petro Neagu

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Ingredients

• 2 puff pastry sheets
• 7-8 tablespoons cottage cheese
• 1 medium egg
• 4 tablespoons sugar
• zest from 1 lemon
• about 16 frozen medium raspberries

You will also need:

• medium bowl
• round cookie cutter or use the rim of a drinking glass
• optional - cookie stamp
• toothpick
• teaspoon
• fork
• perforated spatula
• baking sheet
• baking paper

Instructions

• Thaw puff pastry.
• Line a baking sheet with baking paper.
• Pre heat the oven at 390 F
• In a medium bowl, mix cottage cheese, egg, lemon zest and sugar until sugar is dissolved. Chill in the fridge while preparing the pastry.
• Open one sheet of pastry and spread on a working surface. Either keep the pastry on the original plastic wrap or lightly flour the working surface.
• Using a round cookie cutter or the rim of a drinking glass, cut out rounds from the pastry sheet, about 16 rounds per sheet. 
• Stamp half the rounds, if you decided to use a cookie stamp (completely optional) then poke a tiny hole in the middle using a toothpick. This will help the hot air release during baking, preventing the pies from breaking. 
• Remove excess pastry. You can re-roll the scraps but make sure you don't add flour or the pastry won't be flaky after baking. 
• Add 1 teaspoon of the cheese mixture to half of the pastry rounds (the ones without a stamp, if you used a cookie stamp), in the middle. Try not to touch the edges with the cheese mixture.
• Top the cheese with 1 frozen raspberry per round.
• Cover each round with the rest of the rounds (stamped in my case) and lightly press the edges. 
• Using a fork, gently press down on the outer ¼" of each mini pie to seal them. Do this all around until they're completely sealed.
• Transfer to a baking sheet, lined with baking paper.
• Bake in the middle of the oven for about 15-20 minutes or until the pies are golden brown.
• Repeat all process for the second puff pastry sheet.
• Transfer to a cooling rack and serve when cooled.
• Store covered for up to 3 days. 

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More raspberry desserts you might like:

• Lemon angel food cake with raspberry buttercream
• Heart Shaped White Chocolate Cakes with Raspberry Cream
• Fresh Raspberry Baked Brie

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