Cream Cheese Pie
August 26, 2009

190 x 35 min.( 7cm round x 6 )

puff pastry :see this
300g puff pastry
:cheese cream:
75g cream cheese, at room temperature
5g butter, at room temperature
15g icing sugar
10g egg yolks, beaten
1 pinch of salt
12 frozen raspberries
1 tbsp sugar (optional)

: filling :
Cream the butter and cream cheese.
Add the icing sugar and the egg yolk.

Roll out the dough into 3mm thick.
Using a 7cm and 8cm round cutter,
Cut out 12 rounds ; 7cm x 6 + 8cm x 6.
Place the filling and raspberries on the smaller round dough.
* Gather the scrape pieces of dough, cover, and reserve for another use. * Keep the pieces you are not working on in the refrigerator.

Cover with the larger dough and gently fold the edges of the top round under the edges of the bottom round.
Freeze the pies until the dough is firm.
Crimp the edges to seal ; press with the tines of a fork to prevent the filling from oozing out as it bubbles up in the heat of the oven.

Using a small round cutter or a nozzle, cut a hole in the center of the top to allow steam to escape during baking. ( or slits by a sharp knife )
Brush the egg yolk mixture over the top of the pastry.

Bake until the puff pastry is golden brown and baked all the through.
Bake for 30 minutes and remove from the oven.
Sprinkle the surface with sugar and put the pies back to the oven.
Bake until the sugar is caramelised. )