Cream Cheese Raspberry Ring
There’s something about a warm pastry ring filled with creamy goodness and tart berries that makes life just… better. The Cream Cheese Raspberry Ring is one of those delightful discoveries that feels fancy but is surprisingly doable. Imagine buttery, flaky layers wrapped around a luscious center, inviting you to indulge with zero regrets. It’s the kind of Sunday afternoon bake that becomes a memory, a must-have at brunches, or just a “because it’s Tuesday” treat. If you’re on the fence, here’s your gentle nudge to dive into this berry-licious hug of a dessert.
So, let me tell you why this ring is a staple in our life. My husband, bless his sweet tooth, insists on having it every holiday morning. It’s like clockwork. The first time I whipped it up, he almost proposed all over again! And as for the kids, well, let’s just say, it’s a race between them and the ring. Sharing this with my family, hearing the little “mmm” sounds echoing in the kitchen – that pure joy is the real magic behind this recipe.
Why You’ll Love This Cream Cheese Raspberry Ring
– It’s like a cozy sweater… for your taste buds! Comforting in all the right ways.
– Those tangy-sweet raspberries against the creamy cheese? Mind blown.
– Looks like a million bucks but comes together in no time. Sneaky, huh?
– Perfect for brunch, desserts, or even just because you deserve a treat.
This Cream Cheese Raspberry Ring was such a hit at brunch! The filling is creamy and just the right amount of sweet-tart thanks to the raspberry jam. Super easy to put together too—definitely keeping this one in my rotation!
How to Make It
Oh, you’re gonna love this. It’s a no-fuss, feels-fancy kind of deal. Start with some good old puff pastry – I’ve used store-bought because who has energy for homemade? Slather a dreamy cream cheese mixture, top it with a juicy pile of raspberries, and boom, roll it up. Here’s a tip: if you drop a raspberry or two along the way, pop ’em in your mouth as a little chef’s reward!
Ingredient Notes
– Raspberries: Fresh or frozen works, but fresh makes it pop like it’s nobody’s business.
– Cream Cheese: Room temperature, please. No one enjoys wrestling with a cold block.
– Puff Pastry: Thaw it out right. Too frozen, and you’ll rip it; too warm, it’s a sticky mess.
Recipe Steps
1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a floured surface.
3. Spread softened cream cheese over the pastry, leaving a little border.
4. Scatter a handful of raspberries on top of the cheese layer.
5. Roll the pastry into a log and shape into a ring, sealing the ends.
6. Bake for 25-30 minutes until golden and heavenly-smelling.
What to Serve It With
Tips & Mistakes
– Serve with a dollop of whipped cream or a drizzle of melted chocolate for serious wow factor.
– Watch your oven, friends. This baby burns fast if you get distracted (yes, I’ve done it).
Storage Tips
Leftovers (if there are any!) can be stored at room temp in an airtight container for a day or two. Warm them up lightly in the oven – cold works too, not as magical, though perfect for breakfast with a steaming cup of coffee.
Variations and Substitutions
My experimental side has tossed in blueberries, peaches, even a sprinkle of cinnamon sugar. All dreamy variations but keep the basics as your backbone. And hey, if you’ve no cream cheese, mascarpone is your BFF in a pinch.
Frequently Asked Questions
Remember it later
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Cream Cheese Raspberry Ring
Ingredients
Main Ingredients
- 8 oz cream cheese
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1.5 cups fresh raspberries washed
- 1 tbsp all-purpose flour
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Lightly grease a bundt pan.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Gently fold in the flour and raspberries, being careful not to crush the berries.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 25 minutes or until the center is set and a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a serving plate.
Notes
Featured Comments
“New favorite here — absolutely loved. sweet treat was spot on.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“This crowd-pleaser recipe was so flavorful — the rich really stands out. Thanks!”
“New favorite here — so flavorful. sweet treat was spot on.”
“This crowd-pleaser recipe was family favorite — the rich really stands out. Thanks!”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“This sweet treat recipe was will make again — the rich really stands out. Thanks!”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“New favorite here — absolutely loved. sweet treat was spot on.”
