Blackberry Puff Pastry

A flaky puff pastry filled with berry compote and covered in a sweet blackberry frosting.

I love using puff pastry dough for pretty much everything - savory pastries, sweet desserts, pizza, you name it! These are so quick and easy to make, and taste just like you got them from a local bakery. The frutiness of the berries perfectly balances out the sweetness of the powdered sugar, and adds far more dimension that a regular glaze.





Compote:

  1. 1 c blackberries

  2. 1/4 c sugar

  3. 1/4 c water

Filling:

  1. 1 tbsp blackberry compote

  2. 4 tbsp powdered sugar

  3. 1 tbsp butter

  4. 1 tbsp cream cheese

Icing:

  1. 8 tbsp powdered sugar

  2. 1 tbsp butter

  3. 1 tbsp cream cheese

  4. 1/4 tsp vanilla extract

  5. 1/4 tsp oatmilk

  6. 1/4 tsp blackberry compote





Compote:

  1. to make the compote, simply simmer the berries, water, and sugar in a pan over medium/low heat until the mixture turns into a thick jam like consistency.This takes about 10 minutes or so.

Filling and Icing:

  1. Simply blend all of the ingredients together with a hand mixer for a few minutes until everything is well combined!

Pastry Assembly:

  1. To make these pastries I used the Pepperidge farms pastry dough. I cut the dough into 6 rectangular pieces to make 3 pastries. (Two pieces will be folded, one on top of the other, to create a pastry pocket.

  2. Simply place the filling in the center of 3 of the pastry sheets and rub water around the outer edges before pressing the edges of the corresponding pastry sheet on top and pinching the edges together with your fingers to close the pastry.

  3. Using a fork, press the edges down further to ensure that they are closed and also poke three sets of holes in the center for ventilation while baking.

  4. Pop your pastries into the oven at 375 degrees for 22-25 minutes.

  5. After the pastries are done and cooled, cover in frosting and serve.

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