is for blackberry puffs. with berry season in full swing, now is the time to make these gems. the recipe comes from the july/august issue of everyday food and can be found on page 108. however, i’ve changed it. i made it better!
here is what you will need: one sheet of puff pastry, 12 oz. blackberries, 8 oz. cream cheese, 1 tablespoon butter, 3 tablespoons of sugar and 3 tablespoons of cream.
first, let your sheet of puff pastry sit at room temperature for about 20 minutes. then grab your trusty french rolling pin:
roll the sheet till it’s about an 10×12 inch rectangle. it doesn’t have to be perfect. see:
trim the uneven edges with a knife or ginormous pizza cutter and cut the pastry into 8 rectangles:
place them on a parchment lined cookie sheet:
then pop them into the fridge for about 15 minutes:
preheat your oven to 400 degrees. while the pastry chills, work on the fillings. the original recipe calls for mascarpone cheese, but i couldn’t find any at our grocery store. so i faked it by mixing the cream cheese with the cream, butter and 1 tablespoon of sugar. tasty and much cheaper than mascarpone.
now rinse your berries:
and cover them with the remaining 2 tablespoons of sugar:
then just give them a little mashing to release their berry goodness.
bake the pastry for about 12 minutes or until they look like this:
split them open and spread on some of the fake mascarpone:
then top with a bit of the squashed berries:
these are super easy to make and really only take about 30 minutes to put together. plus, you don’t even have to search for mascarpone now that i’ve taught you how to cheat!
peace – jodi