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1 pint Raspberries

8 oz sharp cheddar cheese

1 sheet puff pastries

1 egg

Kosher salt

Directions

Preheat the oven to 350F.  Whip the egg in a small bowl and set aside. Cut the cheese into 4 equal pieces.  Cut puff pastry into 4 equal pieces.  Set the cheese in the center of each piece of pastry.  Top each piece with 8 raspberries.  Brush egg on the corners of the puff pastry and fold closed over the cheese and berries.  Brush the outside of the pastry with egg and sprinkle with kosher salt.  Bake for 25 minutes until it becomes golden brown and the juice starts to leak out.

Enjoy hot by itself or over a salad of summer greens.