These mixed berry pastries became my secret weapon when I need an impressive dessert without the fuss. 🥐 Fresh berries nestled in buttery, flaky puff pastry create individual treats that look like they came from a fancy bakery, but take just 20 minutes of prep!
Steps to make Mixed Berry Puff Pastries
Step 1: Gather ingredients. Set out the puff pastry to room temp (about 20 mins. Wash and pat dry all berries and slice strawberries.
Step 2: Combine the lemon juice, cornstarch, lemon zest, and maple syrup.
Step 3: Fold in prepared berries to lemon/syrup/cornstarch mixture.
Step 4: Place pastry on a cutting board and slice pastry into four squares as shown.
Step 5: On each square, gently fold over the edges to create a slight bowl shape to help hold in berries.
Step 6: Add 1 T of water to the egg and whisk until uniform. Use the pastry brush to dab egg mixture onto the bottom and sides of each pastry square.
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Step 7: Spoon in about 3 T of berries into each pastry. You want a nice mound, but for them to stay inside the folded edges.
Step 8: Bake at 400F for 20 – 25 minutes, until just the edges are golden.
Step 9: Allow the pastries to cool on the sheet for a couple of minutes before serving. They will firm up a bit as they cool.
Step 10: These turn into a decadent finisher with a scoop of ice cream, too!
Tools & Equipment:
- 2 large baking sheets
- Parchment paper
- Small mixing bowl
- Medium mixing bowl
- Sharp knife
- Pastry brush
- Measuring cups and spoons
- Zester or fine grater (for lemon zest)
- Wire cooling rack
Tips for Mixed Berry Pastry Success 🌟
- Pastry Prep: Allow the packages of puff pastry to come to room temp before unrolling so they are a bit more pliable and resist cracking from being cold.
- Berry selection matters: I use a mix of at least three different berries for the best flavor and visual appeal. The combination of sweet and tart berries creates the most balanced taste.
- Don’t skip the cornstarch: This ingredient is your secret weapon against soggy pastries. It absorbs excess berry juices and creates a lovely, thick coating that clings to the fruit.
- Temperature control: Make sure your oven is fully preheated before baking. The high heat creates steam that helps make puff pastry rise and become flaky.
- Egg wash technique: Only brush the edges, not the berry filling or bottoms. The egg wash on pastry creates that bakery-perfect golden color.
- Storage strategy: These pastries taste best the day they’re made, but you can store them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5 minutes to crisp them up again.
- Make-ahead option: You can assemble these pastries up to 4 hours ahead and keep them covered in the refrigerator until ready to bake.
- Serving suggestions: These work beautifully for brunch, afternoon tea, or as an elegant finish to dinner. I’ve served them at summer brunches, potlucks and such. If I need to feed a larger crowd, I cut them into quarters so everyone gets just a taste.
Fresh Mixed Berry Pastries
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Ingredients
- 2 packages puff pastry sheets 4 total
- 3 c mixed berries your choice: strawberries, raspberries, blueberries, blackberries, etc
- 1 T lemon juice
- Zest from one lemon
- 2 T maple syrup or honey
- 2 T corn starch
- 1 egg + 1 T water for the egg wash
Instructions
- Prep your pastry: Remove the puff pastry sheets from the fridge or freezer and let them come to room temperature before unfolding. This step is crucial – cold pastry will crack when you try to work with it, so give it about 15-20 minutes to soften.
- Set up for success: Preheat your oven to 400°F and line a couple of baking sheets with parchment paper. Having everything ready makes the assembly process so much smoother.
- Prepare larger berries: If you’re using strawberries, dice them into bite-sized pieces so they cook evenly with the smaller berries. I keep blueberries, raspberries, and blackberries whole.
- Create the berry coating: In a small bowl, whisk together the lemon juice, corn starch, lemon zest, and maple syrup until smooth. This mixture will help thicken the berry juices as they bake and prevent soggy pastry bottoms.
- Toss the berries: In a medium bowl, gently combine your fresh berries with the lemon juice mixture. Mix carefully to coat everything without crushing the delicate berries. Set aside.
- Shape the pastries: Carefully unfold each pastry sheet and cut into 4 equal squares – you’ll end up with 16 individual pastries total. Place them on your prepared baking sheets, spacing them a couple of inches away from each other.
- Form the borders: Gently fold over the edges of each pastry square to create a small border all around. This creates the raised edge that holds the berries in place while baking.
- Brush with egg wash: In a small bowl, whisk together the egg with a dash of water to create an egg wash. Use a pastry brush to coat the pastry “bowl” and edges of each pastry; this gives you that shine and touch of crisp texture.
- Fill and bake: Spoon the berry mixture into the center of each pastry, staying within the borders you created. Slide the baking sheets into your preheated oven and bake for 20-25 minutes, until the pastry edges turn light brown.
- Cool and serve: Let the pastries cool on the baking sheets for about 5 minutes before transferring to a wire rack. I love serving these warm with a scoop of vanilla ice cream or some whipped cream!
The bottom line 🎯
These mixed berry pastries prove that impressive desserts don’t require complicated techniques or hours in the kitchen. I love how store-bought puff pastry becomes the foundation for something that looks like it came from a French bakery, while the combination of fresh berries, bright lemon, and maple syrup creates flavors that truly sing. Whether you’re entertaining guests, treating your family, or simply wanting to elevate everyday berries into something special, these individual pastries deliver elegance and deliciousness in every flaky, fruity bite. The best part? You probably have most ingredients on hand already, making this an accessible way to create bakery-quality desserts at home.
Berry lovers like you will no doubt go for the gold with my luxe Very Berry No-Bake Cheesecake (it even has a cranberry puree swirl!). For more seasonal inspiration that showcases summer’s best fruit, also see Springtime Detox Salad, Blueberry Maple Crisp, Strawberry Pink Fluff, Strawberry Blueberry Pretzel “Salad”, and tips to help keep strawberries fresh for longer.
