Raspberry Cream Cheese Bites (Print Version)

# Ingredients:

→ Base

01 - 1 box Pillsbury refrigerated pie crust, room temperature

→ Raspberry Sauce

02 - 1¾ cups fresh raspberries

03 - ½ cup sugar

04 - 6 tablespoons water

05 - 3 tablespoons cornstarch

→ Cream Cheese Filling

06 - 8 ounces cream cheese, room temperature

07 - ½ cup sugar

08 - 1 egg yolk

09 - 1 teaspoon lemon juice

10 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or coat with non-stick spray.

02 - Combine raspberries, sugar, water, and cornstarch in a small saucepan. Cook on low heat, stirring until thickened, about 5-7 minutes. Set aside to cool.

03 - Beat cream cheese until fluffy. Mix in sugar, egg yolk, vanilla, and lemon juice until smooth and well combined.

04 - Unroll pie dough on lightly floured surface and cut into 16 slices per crust. Spread each slice with cream cheese mixture, top with raspberry sauce, then roll from outside edge toward center.

05 - Place rolls on prepared baking sheets and bake for 20-22 minutes until golden brown. Cool slightly before serving.

# Notes:

01 - Can be made with different berries for variation

02 - Stores in refrigerator up to 3 days or freezer up to 1 month

03 - Fillings can be prepared a day ahead

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