Berry Nice Pastry

Berry Nice Pastry

This pastry looks so pretty that you will wonder whether to eat it or frame it and hang it on the wall. J Buttery, flaky, light, and melts in your mouth. Need I say more? This pastry has gorgeous pops of color from the berries and mint leaves, so every photo you take will turn out picture-perfect. Enjoy the experience of eating this berry pastry and savor every bite.
 

Prep Time - 20 Minutes

Cook Time - 20 Minutes

Serves 4

Ingredients
  • ¾ cup cream cheese, at room temperature
     

  • ⅓ cup sugar
     

  • ½ teaspoon vanilla extract
     

  • 2 sheets store-bought puff pastry (low-fat version, if possible)
     

  • 1 small egg
     

  • 1 teaspoon water
     

  • ½ cup blueberries, divided
     

  • ½ cup raspberries, divided
     

  • Mint leaves to garnish

Directions

Omnipan – Small and Large

  1. Thaw the store-bought puff pastry sheets in the refrigerator for 24 hours before using. This will make the sheets pliable.
     

  2. Preheat the oven to 400 °F or 204 °C.
     

  3. Mix the softened cream cheese, sugar, and vanilla extract in the small Omnipan until combined.
     

  4. Open the thawed puff pastry sheets. Peel off the parchment paper attached to each sheet. Cut 4 squares into 4-inch squares and leave 4 squares intact (8 squares total). For the remaining 4 squares, cut out a circle in the center using a cookie cutter and discard the circles. (Read the Tips to see how you can use the leftover pastry.)
     

  5. Brush a little water on 1 side of the 4 squares with the cutouts. Place these squares on top of the 4 intact squares with the water-brushed side down. After the 2 sheets have been attached, create a slight well in the center. This is where the filling will be placed.
     

  6. Place the 4 raw pastry squares in the large Omnipan, keeping some distance in between each square. Put ¼ of the cream cheese filling in the well of each pastry. Place half of the fruit on top of the cream cheese filling.
     

  7. Beat the egg with water to create an egg wash. Carefully brush the top 4 sides of each pastry, making sure not to get the egg on the fruit.
     

  8. Place the Omnipan without the lid in the preheated oven. Bake for 15 to 20 minutes, or until the pastry is puffed and golden brown. Garnish with the mint leaves. Serve warm or at room temperature.

Serving Suggestions

Serve the warm pastries with whipped cream, sorbet, or a scoop of ice cream of your choice. You can also drizzle the pastries with chocolate sauce, caramel sauce, or honey.

Notes
  • The key is to keep the puff pastry sheets as cold as possible without being frozen. The best way to achieve this is to thaw them in the refrigerator for 24 hours before using. If you need to thaw them quicker, set them on the kitchen counter until they become pliable, but remain cold.
     

  • You can make cheese straws out of the remaining puff pastry. Here is a quick recipe for Cheese Straws. Brush the pieces of puff pastry with the remaining egg wash. Sprinkle grated Parmesan cheese and paprika. Cut into ¾-inch wide strips. Lightly twist each strip. Place the strips into the Omnipan and bake them in the preheated oven at 375°F/191°F for 15 to 20 minutes. You can do the same with the cutout circles, but do not twist the circles.

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