Raspberry Cream Bars

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Raspberry Cream Bars
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Health Score:
4,7 / 10
1 hr
ready in 6 h. 20 min.
Ready in


550 grams Puff pastry dough
40 grams liquid butter
powdered sugar (for dusting)
1 kilogram Raspberries
6 sheets gelatin
2 centiliters raspberry Brandy
500 grams cream cheese
500 grams Quark
1 lemon (finely grated and juice)
100 grams powdered sugar
1 Vanilla bean (mark)
400 milliliters Whipped cream
15 Chocolate curl (for garnish)
How healthy are the main ingredients?
Raspberrycream cheeseWhipped creamlemon

Preparation steps


Preheat oven to 200°C (approximately 400°F) convection. Line two baking sheets with parchment paper.


Roll out puff pastry into two rectangles, each about 30 x 40 cm (approximately 12 x 16 inches). Place one rectangle on a baking sheet and pierce several times with fork. Brush with half of butter and sprinkle with powdered sugar. Cut the second rectangle into 15 pieces, each about 8 x 10 cm (approximately 3 x 4 inches) and place on the second baking sheet. Brush with remaining butter and sprinkle with powdered sugar. Bake both baking sheets at once about 15-20 minutes.


Remove from oven and let cool completely. Remove large rectangle and place in cake pan with top side facing down.


Rinse raspberries and gently pat dry. Place evenly over large piece of puff pastry. For the cream, soak gelatin in cold water. Remove gelatin and heat in a small saucepan with the raspberry liqueur until melted. Mix cream cheese with quark, lemon zest, lemon juice, powdered sugar and vanilla until smooth. Stir in 4-5 tablespoons of dissolved gelatin. Fold into cream cheese mixture. Mix cream until stiff and fold into cream cheese mixture. Pour over into pan over top of raspberries and puff pastry. Refrigerate for at least 4 hours.


Cut the cake into 15 pieces. Top each with a pastry rectangle. and decorate with chocolate curls. Dust with powdered sugar just before serving.