Sweet Cheese Raspberry Bombs (Print Version)
# Ingredients:
→ Base Mixture
01 -
2 cups plain flour
02 -
1 tablespoon white sugar
03 -
2 teaspoons rising powder
04 -
½ teaspoon table salt
05 -
½ cup dairy milk
06 -
4 tablespoons melted butter, unsalted
→ Center Mixture
07 -
4 ounces (115g) soft cream cheese at room temp
08 -
¾ cup ripe red raspberries
09 -
¼ cup fine sugar dust, with extra for sprinkling later
# Instructions:
01 -
Heat your oven to 375°F (190°C). Grab a baking sheet and coat it with a thin layer of oil or put down some baking paper.
02 -
Grab a big bowl and throw in your flour, sugar, rising powder, and salt. Stir them together so everything's mixed well.
03 -
Mix your room temp cream cheese with the raspberries and sugar dust until it's all blended. Small raspberry bits are actually good for flavor bursts!
04 -
Add the milk and melted butter to your dry bowl. Mix just enough to form a uniform dough. Don't go crazy mixing or they'll turn out tough!
05 -
Sprinkle some flour on your counter and flatten the dough to about ½-inch thick. Cut round shapes, drop a big dollop of the raspberry mix in the middle of each, then fold and press edges to make half circles.
06 -
Put your filled dough pockets on your ready baking sheet and let them cook for around 15 minutes until they're golden brown. Let them cool down a bit, then dust with extra sugar powder.
# Notes:
01 -
Always pick juicy, bright raspberries for the tastiest results. If you've only got frozen ones, make sure they're fully thawed and drained so your treats don't get mushy!
02 -
Try grating some lemon peel into your filling for an amazing flavor boost!
03 -
Make sure you pinch those edges tight so all that yummy filling stays where it belongs while baking!