Raspberry and Cream Cheese Puff Pastries

"Recipe adapted from brokenovenbaking.com"

Ingredients:

320g all-butter puff pastry (1 sheet)

100g cream cheese (about 8 heaped teaspoons)

150g fresh raspberries (approximately 32 berries)

1 medium free-range egg, beaten with a pinch of salt

Method:

Preheat your oven to 200°C (fan/gas mark 7) and place a large metal baking tray inside to heat

Unroll the puff pastry on the baking paper it comes with

Cut the pastry into 8 equal rectangles, ensuring not to cut through the paper

Gently pull the rectangles apart to create space between them

With a small knife, score an oval shape into each rectangle and prick the inside of the oval with a fork

Place a heaped teaspoon of cream cheese in the centre of each oval and top with 4 fresh raspberries

Brush the edges of the pastries with the beaten egg

Carefully transfer the pastries (still on the baking paper) onto the hot baking tray from the oven

Bake for 15-18 minutes or until they become glossy, golden, and puffed