Prep time 10mins | Bake time 15mins | Total time 30mins

Ingredients:

1 lemon & zest
250g cream cheese
65g sugar
2 tsp vanilla extract
Ready-made puff pastry
1 egg
1 packet raspberry
Icing sugar to finish

Method:

Firstly, preheat the oven to 200˚C. In a large bowl, whisk the cream cheese until smooth. Add the sugar, lemon juice, and zest plus the vanilla extract and beat until fully combined. Set aside.

Roll out the puff pastry on a flat surface. Cut each square into four smaller squares, then add the squares onto your prepared baking sheet and leave some space between each.

Using a sharp knife, make four cuts from the center to the edge of each square. Next, place a dollop of cream cheese in the center and add 2-3 raspberries on top. Fold one corner from each piece you’ve cut into the center pressing it lightly atop the raspberries. Repeat for all the other pastry squares.

In a small bowl, whisk together the egg with 1 tsp water. Brush each wheel all over with the egg wash. Bake for 15-17minutes or until golden brown.

Serve by sprinkling some icing sugar on top!