Ingredients:

  • 8 oz Cream Cheese, full fat, softened
  • 1/3 cup Granulated Sugar
  • 1 large Egg Yolk
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Lemon Zest (optional)
  • 1 cup Mixed Berries (fresh or frozen)
  • 1 tablespoon Granulated Sugar (for berries)
  • 1 teaspoon Cornstarch
  • 2 sheets Puff Pastry, thawed
  • 1 large Egg, beaten with 1 tsp water (for egg wash)
  • 1 tablespoon Coarse Turbinado Sugar (optional)

Instructions:

  1. Prepare the Berry Compote: Gently simmer the 1 cup mixed berries, 1 tablespoon sugar, and 1 teaspoon cornstarch in a small saucepan until slightly thickened. Remove from heat and cool completely.
  2. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the sugar, then the egg yolk, vanilla, and lemon zest until just combined and fluffy. Do not overmix.
  3. Prepare the Pastry: Lightly flour a clean surface. Unroll one sheet of puff pastry. Cut the pastry sheet into 6 equal squares (about 3.3 inches each). Repeat for the second sheet. Place squares on baking sheets lined with parchment paper.
  4. Score the Borders: On each square, use a sharp knife to lightly score a border about 1/2 inch from the edge, being careful not to cut all the way through the pastry.
  5. Fill the Centres: Gently prick the centre area (inside the scored border) several times with a fork. Spoon a dollop of the cream cheese mixture into the centre of each square, followed by a small amount of the cooled berry mixture.
  6. Chill & Preheat: Chill the assembled pastries for 15 minutes while preheating the oven to 400°F (200°C).
  7. Egg Wash & Bake: Brush the scored borders liberally with the egg wash and sprinkle the borders lightly with coarse sugar, if using. Bake for 18–22 minutes, rotating the sheets halfway through, until the pastry is deeply golden brown and puffed.
  8. Cool and Serve: Allow the pastries to cool slightly on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.