Decadent Raspberry Chocolate Cream Pockets
Elevate your dessert game with these Decadent Raspberry Chocolate Cream Pockets, a delightful twist on traditional pastries. Inspired by a classic Gale Grand recipe, this version utilizes low-fat cream cheese to curtail calories without sacrificing flavor. Flaky puff pastry envelopes a luscious filling made with rich cream cheese, sweetened with Splenda, and infused with vanilla and lemon for a refreshing zing. The surprise of fresh raspberries and mini chocolate chips takes these pockets to a whole new level of indulgence. Perfect for entertaining or simply enjoying with a cup of tea, these pastries are sure to impress both family and friends.
12
Servings
85
Calories
11
Ingredients
Ingredients
Frozen puff pastry
1 sheet (Thawed)
Low-fat cream cheese
4 ounces (Room temperature)
Egg substitute
1 tablespoon (or 1 egg yolk)
Splenda granular
1/4 cup (or 1/2 cup powdered sugar)
Vanilla extract
1/2 teaspoon
Lemon rind
1/2 teaspoon (Grated)
Egg substitute
1 tablespoon (or another egg yolk for egg wash)
Water
2 teaspoons
Raspberries
1/2 pint (Fresh)
Granulated sugar
2 teaspoons (For sprinkling)
Mini chocolate chips
1/4 cup
Instructions
1
Thaw the puff pastry sheet and roll it out on a lightly floured surface until it reaches a 12-by-18 inch rectangle. Cover with plastic wrap and chill for at least 30 minutes to let it rest.
2
In a mixing bowl, combine the low-fat cream cheese, egg substitute, Splenda, vanilla extract, and lemon rind. Beat until the mixture is creamy and well-blended, then set aside.
3
In a small bowl, prepare the egg wash by whisking together the remaining egg substitute and water.
4
Preheat the oven to 375°F (190°C).
5
Cut the rolled-out puff pastry into 24 squares, each measuring approximately 3 inches.
6
On each square, lightly brush the edges with the egg wash. It’s best to assemble the pockets right on the parchment-lined baking sheet for easier handling.
7
Spoon about 1 tablespoon of the cream cheese mixture onto the center of each square. Add 3 fresh raspberries and a sprinkle of mini chocolate chips, gently pressing the berries into the filling.
8
Take a second square of pastry, brush the edges with egg wash, and place it on top of the filling. Carefully press the edges to seal well, using a fork or crimping tool for decorative edges if desired.
9
Arrange the filled pastries on the baking sheet with about 1-inch space between each. Chill again for about 15 minutes before baking.
10
After chilling, brush the tops of the pastries with the remaining egg wash and sprinkle lightly with granulated sugar.
11
Bake in the preheated oven for 20 to 25 minutes, or until the pastries are golden brown and flaky.
12
Let the pastries cool slightly before serving.
Nutrition Information
2.67g
Fat
11.25g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Raspberry Chocolate Cream Pockets?
They are flaky puff pastry pockets filled with a low-fat cream cheese mixture, fresh raspberries, and mini chocolate chips.
How many calories are in one pastry pocket?
Each serving contains approximately 85 calories.
How many servings does this recipe provide?
This recipe makes 12 servings, which consists of 12 filled pockets.
What type of pastry is required?
The recipe requires one sheet of frozen puff pastry that has been thawed.
What is the fat content per serving?
Each pastry pocket contains 2.67g of fat.
What oven temperature is used for baking?
The oven should be preheated to 375°F (190°C).
How long do the pockets need to bake?
Bake the pastries for 20 to 25 minutes or until they are golden brown and flaky.
Can I substitute Splenda with something else?
Yes, you can use 1/2 cup of powdered sugar instead of 1/4 cup of Splenda granular.
How many raspberries are placed in each pocket?
Each pocket is filled with 3 fresh raspberries.
How do I prepare the egg wash?
Whisk together 1 tablespoon of egg substitute (or one egg yolk) with 2 teaspoons of water.
What dimensions should the pastry be rolled to?
Roll the puff pastry sheet out to a 12-by-18 inch rectangle.
How many pastry squares are cut in total?
The pastry should be cut into 24 squares, each measuring about 3 inches.
How long should the pastry rest after rolling it out?
The rolled pastry should be covered and chilled for at least 30 minutes.
What kind of chocolate chips are used?
The recipe calls for 1/4 cup of mini chocolate chips.
Is there lemon in this recipe?
Yes, the filling contains 1/2 teaspoon of grated lemon rind for a refreshing zing.
How do I seal the pastry pockets?
Brush the edges with egg wash, place a second square on top, and press the edges with a fork or crimping tool.
Should the pockets be chilled before baking?
Yes, arrange them on a baking sheet and chill for about 15 minutes before putting them in the oven.
What is the protein content of each pocket?
There is 1g of protein per serving.
What flavor extract is used in the filling?
The recipe uses 1/2 teaspoon of vanilla extract.
Who inspired this recipe?
This version is inspired by a classic Gale Grand recipe.
How much cream cheese filling goes into each square?
Spoon about 1 tablespoon of the cream cheese mixture onto the center of each square.
What is sprinkled on top of the pastries before baking?
The tops are brushed with egg wash and sprinkled lightly with 2 teaspoons of granulated sugar.
Can I use real eggs instead of egg substitute?
Yes, egg yolks can be used in place of the egg substitute for both the filling and the wash.
What is the carbohydrate count for this dessert?
Each serving contains 11.25g of carbohydrates.
Does the cream cheese need to be at a specific temperature?
The 4 ounces of low-fat cream cheese should be at room temperature for better blending.
Should I use fresh or frozen raspberries?
The recipe specifies using 1/2 pint of fresh raspberries.
What is the recommended serving suggestion?
They are perfect for entertaining or enjoying with a cup of tea.
What color should the finished pastries be?
The pastries should be golden brown when they are finished baking.
How many tablespoons of egg substitute are used in total?
A total of 2 tablespoons are used: one for the filling and one for the egg wash.
Is this a low-fat recipe?
Yes, it utilizes low-fat cream cheese and egg substitute to reduce calories and fat while maintaining flavor.