White Chocolate Raspberry Royale Recipe

Make dough

In a large bowl whisk together flour, sugar and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to rub butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add cold water, 1 tablespoon at a time, and gently mix until the dough just comes together. Do not overwork. Gather dough into a disk, wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface roll the chilled dough into a roughly 10 x 8-inch rectangle. Cut into 6 equal squares (about 3.5-inches each) or 6 rounds using a cutter. Transfer to prepared baking sheet, leaving space between pieces.

Prepare white chocolate ganache

Place the white chocolate in a heatproof bowl. In a small saucepan, warm heavy cream over medium-low heat until it just begins to steam and small bubbles appear at the edges (do not boil). Pour the hot cream over the white chocolate and let sit for 1 minute, then whisk until smooth and glossy. If needed, gently microwave in 10-second bursts to fully melt.

In a separate bowl beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Fold the cooled (but still pourable) white chocolate ganache into the cream cheese mixture until fully combined and smooth. Taste and adjust sweetness if desired.

Prepare raspberry compote

In a small saucepan combine fresh raspberries and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture is slightly thickened, about 5–6 minutes. If you prefer a smoother compote, press through a fine-mesh sieve to remove seeds. Stir in raspberry jam (optional) to add shine and extra sweetness. Allow compote to cool to room temperature.

Reduce oven temperature to 375°F (190°C). Whisk the egg with the milk to make an egg wash and set aside.

Spoon about 1.5 tablespoons of the white chocolate-cream cheese filling into the center of each pastry square, leaving a 1/2-inch border. Make a shallow well in the center of the filling and add about 1 teaspoon of the raspberry compote (or a few whole raspberries if you prefer chunks).

Fold the edges of each pastry slightly toward the center (you can make a simple seal or leave them open-faced) and brush the pastry edges with the egg wash. Sprinkle the exposed pastry with turbinado or granulated sugar for a crunchy finish.

Bake in the preheated 375°F (190°C) oven for 16–20 minutes, until pastry is golden brown and the filling is set but still creamy. Rotate the pan halfway through baking for even color.

Remove pastries from the oven and transfer to a cooling rack. If using the raspberry jam glaze: warm the jam with 1 teaspoon water until brushable, then lightly brush the raspberry areas for shine. Optionally brush pastry edges with melted butter for extra sheen.

Let cool 5–10 minutes before serving so the filling firms slightly. Serve warm or at room temperature.