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Blackberry Puffs

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Rating: 4   Reviews: 2 See Reviews
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  Makes 8 servings
Juicy blackberries and creamy mascarpone cheese make a sweet filling for puff pastry in this light and summery dessert.
All-purpose flour, for work surface
1 sheet puff pastry (1/2 of a 17.3-ounce package)
3 cups blackberries (12 ounces)
2 tablespoons sugar
3/4 cup mascarpone cheese
Blackberry Puffs Recipe at
Preheat oven to 400 degrees F. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife, trim edges and cut pastry into eight 3-by-5-inch pieces. Place pastry on a large baking sheet and refrigerate until firm, about 15 minutes.

Transfer sheet to oven and bake until pastry is puffed and golden brown, 12 to 15 minutes. Let cool, then split each pastry horizontally.

In a bowl, mash blackberries and sugar with a fork until juicy but still chunky. Spread mascarpone on pastry bottoms. Top with blackberry mixture and pastry tops.

Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
Date Added: 06/07/2010
Part of These Recipe Collections Find Similar Recipes »
 Bite-Sized Dessert Recipes
 Puff Pastry Bites: Appetizer and Brunch Favorites
 Blackberry Desserts
 Martha Stewart's Easy Summer Desserts
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: David, CA Reviewed: 07/25/2014
Or, you could make turnovers
Same recipe, but put the filling on the squares and then pinch them closed (using a fork) before baking. You can use any filling you want -- sweet or savory. I frequently make olive paste and scallion turnovers this way as appetizers or finger food for parties or dinners. But, I like your blackberry & cheese filling a lot.
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