Scale

Pastry Base:

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

Berry Topping:

1 ½ cups mixed berries (strawberries, blueberries, raspberries)

¼ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

Optional Finish:

Powdered sugar for dusting

Whipped cream or vanilla cream

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1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Slightly roll out the puff pastry and score a 1-inch border around the edges.

3. Prick the center of the pastry gently with a fork to prevent over-rising.

4. Brush the border with egg wash for a golden finish.

5. Toss the berries with sugar, cornstarch, and lemon juice until evenly coated.

6. Spoon the berry mixture inside the scored border of the pastry.

7. Bake for 18–22 minutes, or until the edges are puffed and golden.

8. Let cool slightly before slicing into squares.

9. Dust with powdered sugar and serve with cream, if desired.

10. Store leftovers in the fridge and reheat briefly before serving.

Work quickly to keep the pastry cold and flaky.

Use frozen berries straight from the freezer with a little extra cornstarch.

Add a thin layer of sweetened cream cheese before berries for a richer option.