Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Gently unfold the thawed puff pastry sheet on a lightly floured surface. Cut into six equal rectangles. Place rectangles on the prepared baking sheet. Score a border about half an inch from the edge of each rectangle, being careful not to cut all the way through.
- In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy.
- Spread a thin layer of the cream cheese mixture inside the scored border of each pastry rectangle. Top with mixed berries.
- Brush the beaten egg over the scored border of each pastry. Sprinkle the edges with coarse sugar.
- Bake for 15-20 minutes, until the pastry is puffed and golden brown.
- Let the pastries cool slightly before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
Keep it Cold: Ensure your puff pastry stays as cold as possible for the best rise.
Don't Overload: Avoid adding too much filling, as this can make the pastry soggy.
Storage: Best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
Don't Overload: Avoid adding too much filling, as this can make the pastry soggy.
Storage: Best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
