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DIRECTIONS: A Methodical Approach
Prepare the oven: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). To prevent the pastries from sticking to the pan, line it with parchment paper.
Make the filling: Place the vanilla essence, powdered sugar, and softened cream cheese in a bowl. Blend until smooth and creamy. You can adjust the sweetness of the filling by adding a tablespoon of powdered sugar if desired. Remove from the table.
Prepare the berries: Wash the berries thoroughly and pat them dry. Prepare the strawberries by shelling and dicing them. Some berries can be briefly squeezed to release their juices, making the filling more like jam.
Unfold the thawed puff pastry sheets and gently lay them out on a lightly floured board to smooth out any wrinkles. Make a total of 18 squares by cutting each page into 9 equal pieces.
Fill the pastry: Place a spoonful of the cream cheese mixture in the center of each pastry square. Before serving, top the cream cheese with a few berries. Overfilling makes it harder to seal the pastry, so be careful.
Make the pastry balls: Pinch the four corners of each square together to create a ball, then fill it with the filling. To prevent the filling from leaking out during baking, pinch and seal any edges that aren’t completely sealed. Once you’ve prepared the pan, arrange the pastry balls on top, seam side down.
Lightly brush each dough ball with beaten egg to create a shiny, golden coating. If desired, sprinkle with granulated sugar for a little extra sweetness and texture. Puff the dough balls until golden and puffed, about 15 to 18 minutes in a preheated oven. The crust should be crisp and the contents warm.
Once baked, let the dough balls cool on the baking sheet before dusting them with sugar. Before serving, dust with powdered sugar for a delicious finishing touch.
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