Maple-Raspberry Blossoms

• 1/2 cup Philadelphia Cream Cheese Product
• 1/4 cup maple syrup, divided
• 1 frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.), thawed
• 2 Tbsp. Kraft Pure Raspberry Jam
• 1 egg, beaten

1. Heat oven to 425 degrees F.
2. Mix cream cheese product and 2 Tbsp.
3. syrup until well blended.
4. Unroll pastry sheet on parchment paper; cut into 4 (5-inch) squares.
5. Spread with cream cheese mixture.
6. Spoon jam evenly onto centres of squares.
7. Bring corners of each pastry square together; pinch together at top to seal.
8. Transfer from parchment to baking sheet sprayed with cooking spray; brush with egg.
9. Bake 15 to 18 min.
10. or until golden brown.
11. Drizzle with remaining syrup.
12. Remove to wire rack; cool.

philadelphia cream cheese, maple syrup, frozen pre, egg

Taken from www.kraftrecipes.com/recipes/maple-raspberry-blossoms-131534.aspx (may not work)