You don’t have to do everything from scratch. Nobody wants to make puff pastry! – Ina Garten
I’ve never made puff pastry from scratch. Ina Garten is right. Just like with the Sheet Pan Pancakes, I used box version to make my life easier. I will also admit, these didn’t photograph well…but they are delicious and so very easy to make. The puff pastry has a great flakey crust and the berries have a perfect level of sweetness.
Frozen puff pastry needs to thaw before use. Set out for about 20-30 minutes prior to rolling it out. If it’s still not ready within 20ish minutes, you can wrap it in a paper towel and microwave for 10-15 seconds on each side.
While you are waiting for the puff pastry to defrost, add 3-4 cups of frozen berries and 2 tbsp of honey to a medium sauce pot. Place it on medium heat. Leave the berries and honey on heat for about 10 minutes until they start to break down and become syrupy. Once the berries begin to break down, combine the juice from 1/2 a lemon with 2 tbsp of cornstarch (add a bit of cold water if needed) and create a slurry. Add this to the berries as they cook.
Once the berries have become syrupy, take it off the heat and set to the side to let it cool for a little. Sprinkle a flat surface with flour and lay out the defrosted puff pastry. Using a rolling pin, roll out the puff pastry. It doesn’t need to be overly thin, just thin enough to be able to fold the squares.
Using a knife or pizza cutter, cut the puff pastry into 9 pieces (3×3). If you are working on a counter top, transfer each square to a baking sheet lined with parchment paper or a silpat mat.
Place a spoonful of the berry filling on each of the squares. Get a small bowl of water and wet the edges of each square with a finger tip. Gently fold over each edge, making a rectangle. Press with your finger tips or a fork to seal. Some of the berries may fall out, that’s okay.
Once you put the tray in the fridge, preheat your oven to 400. After 10 minutes, crack an egg and beat it. Do an egg wash on top of each pastry. Then bake for 15 – 17 minutes until the puff pastries are golden on top. Wait 10 minutes before serving. The filling inside will be very hot. They save and reheat well in the microwave for 15-20 seconds. Drizzle a bit more honey on top or some powdered sugar for some extra sweetness.
**I consider these “family” friendly, but just a reminder not to serve these to children under the age of 1, due to the honey and the risk of botulism**
Berry Puff Pastries
Serves: 18 (using both sheets of puff pastry)
- 1 frozen box of puff pastry sheets
- 3-4 cups of frozen mixed berries
- 2 tbsp honey
- juice from 1/2 a lemon
- 2 tbsp corn starch
- 1 Egg
- Remove frozen puff pastry sheets from the freezer and let it defrost for about 20-30 minutes.
- While sheets are defrosting, place 3-4 cups of frozen mixed berries in a sauce pot with 2 tbsp of honey. Combine lemon juice and 2 tbsp of corn starch to create a slurry. Add this into berries as they begin to break down. It should take about 10-15 minutes on medium heat for berries to meet the right consistency.
- After the sheets have defrosted, sprinkle flour on your work surface and roll the sheets out.
- Using a knife or pizza cutter, cut the sheets into 9 squares (3×3). Transfer each square on to a baking sheet lined with parchment paper or silpat mat.
- Do the same with the second sheet of puff pastry dough.
- Fill each square with a spoonful of berries. Grab a small bowl of water. Using your finger, line the edges of each square with a bit of water to help seal them.
- Fold over the edges forming rectangles. Use your finger tips or a fork to fully seal each edge.
- Place the puff pastry in the fridge for 10 minutes. Preheat oven to 400. Remove and egg wash the top of each pastry. Place in the oven for 15-17 minutes until tops are golden. Wait 10 minutes before eating.