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.