Here’s a recipe you can try:
Irresistible Cream and Berry-Filled Pastry Balls
Ingredients:
For the Pastry:
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1 sheet puff pastry (store-bought or homemade)
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1 egg (for egg wash)
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1 tablespoon sugar (optional, for sprinkling)
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1/4 teaspoon cinnamon (optional, for sprinkling)
For the Cream Filling:
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1 cup heavy cream
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1/2 cup mascarpone cheese (or cream cheese for a tangier filling)
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1/4 cup powdered sugar (adjust for sweetness)
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1 teaspoon vanilla extract
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Zest of 1 lemon (optional, for a refreshing note)
For the Berry Filling:
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1 cup mixed berries (strawberries, blueberries, raspberries, blackberries—fresh or frozen)
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2 tablespoons sugar (adjust based on sweetness of the berries)
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1 teaspoon lemon juice
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1 teaspoon cornstarch (to thicken)
For Garnish:
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Fresh mint leaves (optional)
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Powdered sugar (for dusting)
Instructions:
1. Prepare the Berry Filling:
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In a small saucepan, combine the mixed berries, sugar, and lemon juice. Heat over medium-low heat, stirring occasionally. Cook for about 5-7 minutes until the berries begin to break down and release their juices.
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Mix the cornstarch with a little water (about 1 tablespoon) to make a slurry. Add this mixture to the berry mixture and cook for another 2-3 minutes, stirring constantly, until the filling thickens.
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Once thickened, remove from heat and let it cool completely. This can be done ahead of time and refrigerated.
2. Make the Cream Filling:
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In a mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, vanilla extract, and lemon zest (if using).
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Use a hand mixer or whisk to beat the mixture until it forms soft peaks. Be careful not to overwhip. The cream should be light and fluffy but not too stiff.
3. Prepare the Pastry Balls:
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Preheat your oven to 400°F (200°C).
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Roll out the puff pastry sheet on a lightly floured surface. Using a cookie cutter, glass, or knife, cut the dough into small circles (about 2-3 inches in diameter).
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Place a small spoonful of the berry filling in the center of each dough circle.
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Add a small dollop of the cream filling on top of the berries. Be careful not to overfill, as you’ll need to close the dough around the filling.
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Fold the dough over the filling, pinching the edges to seal the pastry into little balls. Ensure the filling is fully enclosed.
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Place the pastry balls on a parchment-lined baking sheet, spacing them about 1 inch apart.
4. Bake the Pastry Balls:
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In a small bowl, whisk the egg and brush it over the tops of the pastry balls for a golden, glossy finish.
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Sprinkle the tops lightly with sugar and a dash of cinnamon if desired.
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Bake in the preheated oven for 12-15 minutes or until the pastry is golden brown and puffed up.
5. Finish and Serve:
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Allow the pastry balls to cool slightly before serving.
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Dust with powdered sugar and garnish with fresh mint leaves.
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Serve warm or at room temperature, and enjoy the burst of flavors from the creamy filling and fresh berries inside the flaky, golden pastry!
Tips for Success:
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Berry Variations: You can use any berries you like! A combination of strawberries, blueberries, and raspberries works beautifully, but feel free to experiment with seasonal fruits.
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Pastry Tips: If using store-bought puff pastry, make sure it’s thawed before working with it, and don’t skip the egg wash for that lovely golden finish.
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Make Ahead: You can prepare the berry filling and cream filling ahead of time and store them in the fridge. Assemble and bake the pastry balls just before serving for a fresh, warm treat.
These cream and berry-filled pastry balls are sweet, tangy, and wonderfully flaky—combining everything you love about puff pastry with the fresh goodness of berries and rich cream. They’re sure to be a crowd-pleaser! Let me know if you’d like to adjust the recipe or have any other ideas to tweak it!