Fresh Berry Puffs
Summer berries served atop puff pastry stuffed with a honey-cream cheese filling.
2 cups summer berries (blackberries, strawberries, raspberries and/or blueberries)
1 tablespoons granulated sugar
1/4 cup orange liqueur such as Triple Sec, Grand Marnier® or orange juice
1 sheet frozen puff pastry, thawed
1 (8-ounce) package cream cheese, softened
2 tablespoons honey
1 cup heavy whipping cream
Powdered sugar (optional)
- Place berries in small bowl, sprinkle with sugar, toss gently with liqueur or juice. Let soak at room temperature at least one hour.
- Preheat oven to 400°F (205°C). Cut pastry sheet into nine 3x3-inch squares. Bake squares on parchment-lined cookie sheet until golden brown, 15 to 20 minutes. Cool and separate pastry squares to create bottom and lid for each puff.
- In small bowl, combine cream cheese and honey; set aside. Whip cream until soft peaks form; fold cream cheese mixture into whipped cream.
- To assemble dessert, place bottom of pastry on individual plates, top with dollop of cream cheese mixture, top with puff pastry lid, spoon over berries and liqueur. Dust with powdered sugar, if desired; serve immediately.
Makes 9 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.