I like to bake the puff pastry separately of the berries, so the pastry remains crispy. Because the pastry puffs up evenly when cooked without filling, you need to make a divot in the middle to hold the berry quick jam.
Course:
Dessert, Snack
Cuisine:
American
Servings: 3
Ingredients
1cupmixed fresh berries
1/4cwater
1/4csugar
6squares of puff pastryabout 1 1/2 inch square
Instructions
Preheat oven to 400F.
Bake puff pastry on baking paper for 12 minutes, until golden-brown.
In the meantime, place berries in a small saucepan with 1/4 c water. Add sugar and cook uncovered over medium heat for 10 minutes. Smash the fruit with a fork. Turn heat to low and simmer further 10 minutes until fruit sauce has thickened enough to coat a spoon.
Let the berry mixture cool to room temperature.
When puff pastry is finished, let cool slightly, then poke a divot in the center of each square with your finger.
Spoon 1 T of berry mixture into the divot of each puff pastry square, leaving a narrow margin on each side.