Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 4 oz (115g) cream cheese, softened
- ¾ cup fresh raspberries
- ¼ cup powdered sugar, plus extra for dusting
- ½ cup milk
- 4 tbsp unsalted butter, melted
Instructions
- Begin by preheating your oven to 375°F (190°C) and lightly grease or line a baking tray.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, blend together cream cheese, raspberries, and powdered sugar, ensuring a smooth texture.
- To the dry mixture, gradually introduce the milk and melted butter. Mix until you achieve a cohesive dough.
- Turn out the dough on a floured surface and roll it to approximately ½-inch thickness.
- Using a circular cutter, create small dough circles.
- Spoon a dollop of the raspberry cream cheese mix onto the center of each circle.
- Carefully fold the dough over the mixture, sealing the edges to form a half-moon shape.
- Place the bread bombs onto the prepared baking sheet.
- Bake in the oven for about 15 minutes, or until the bombs are golden-brown.
- Once baked, remove and let them cool slightly. Finish by sprinkling with additional powdered sugar.