My journey with these White Chocolate Raspberry Breakfast Pastries began during a culinary workshop in Paris, where I learned the technique of working with puff pastry from a third-generation pastry chef. When I returned home, I experimented with combining the delicate French methods with flavors reminiscent of the berries that grew wild behind my childhood home in Maine. The result was this perfect balance of tart raspberries and creamy white chocolate—a combination that transports me back to both Parisian patisseries and summer mornings picking berries.
White Chocolate Raspberry Breakfast Pastry
Flaky pastries filled with white chocolate cream cheese and fresh raspberries, then drizzled with a sweet vanilla glaze.
Prepare the Filling
In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Stir in the white chocolate chips, 1 teaspoon vanilla extract, and lemon zest until well combined. Set aside.
Prepare the Pastry
Preheat oven to 400°F. Line two baking sheets with parchment paper. Lightly sprinkle your work surface with flour. Unfold the thawed puff pastry sheets and gently roll each into a 12-inch square. Using a 4-inch round cutter, cut 6 circles from each sheet (12 circles total).
Assemble the Pastries
Place 6 pastry circles on the prepared baking sheets. Spoon about 1 tablespoon of the cream cheese mixture into the center of each, spreading it slightly but leaving a 1/2-inch border. Place 4-5 raspberries on top of the cream cheese mixture. In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.
Seal the Pastries
Brush the borders of the pastry circles with egg wash. Place the remaining 6 pastry circles on top of the filled ones. Use a fork to crimp and seal the edges all around. Brush the tops with egg wash, and sprinkle with turbinado sugar. Cut 3 small slits in the top of each pastry to allow steam to escape during baking.
Bake
Bake in the preheated oven for 18-20 minutes, or until the pastries are puffed and golden brown. Transfer to a wire rack to cool slightly.
Make the Glaze
While the pastries are cooling, prepare the glaze by whisking together the confectioners' sugar, milk or cream, and 1/2 teaspoon vanilla extract in a small bowl until smooth. Adjust consistency with additional milk or sugar as needed to create a pourable glaze.
Finish and Serve
Drizzle the glaze over the warm pastries in a decorative pattern. Serve warm or at room temperature. For the best texture and flavor, enjoy the same day they are baked.
How to Make a Raspberry & White Chocolate Tart
Learn how to make delicious pastries combining white chocolate and raspberries with professional techniques for bakery-quality results at home
The beauty of these pastries lies in their deceiving simplicity. Did you know that most impressive breakfast pastries rely more on technique than complexity? Using store-bought puff pastry saves tremendous time without sacrificing quality, while the cream cheese mixture creates a stable, luscious base that won’t leak during baking. These can be assembled the night before and baked fresh in the morning—perfect for holiday breakfasts or brunches when you want to impress without missing the celebration.
Each bite delivers an exquisite contrast of textures—the shattering crisp layers of buttery pastry give way to a velvety cream cheese filling studded with melting white chocolate chips, all punctuated by bursts of tart, juicy raspberries. The simple confectioners’ sugar glaze adds just enough sweetness to balance the berries’ natural acidity. The visual appeal is equally captivating—golden pastry showcasing jewel-like berries with a delicate glaze capturing the morning light.
Beyond breakfast, these versatile pastries transition beautifully to dessert when served slightly warm with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. They’re particularly stunning arranged on a cake stand for baby showers or wedding brunches, where their elegant appearance belies their straightforward preparation. For entertaining, try making mini versions using a smaller cutter for beautiful two-bite pastries that allow guests to sample multiple offerings without commitment.
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