Fun take on a berry breakfast pastry.
- 1 pint Mulberries
- 1/2 cup Orange juice
- 1/8 cup Sugar substitute
- 1 tbsp+1 tsp Lemon juice (optional, more for blackberry version)
- 8 oz Cream cheese
- 1 tsp Almond extract
- 3 Premade puff pastry sheets
Preheat oven to 400°F/200°C.
Pick mulberries. Go for a combination of fully ripe mulberries, which are dark purple and are fully sweet, and dark red ones, which are tart but still juicy. An example of each is pictured below. This will create a well-rounded and interesting flavor.
Rinse and strain the mulberries. Leaving the green stems is fine: they are non-toxic, they cook down when baked and are not noticable, and they are a pain to take out.
Toss mulberries in orange juice and sugar substitute (and lemon juice if using blackberries). Set aside.
Make cream cheese filling: blend together cream cheese, almond extract, and Splenda. Set aside.
Prepare pastries: thaw puff pastry sheets. When you work with them, they should still be cold. Cut into 4” or 5” squares. Using a sharp knife, cut corners as shown below. Fold the strips at the corners over until they touch on the opposite side.
Spread a layer of cream cheese mixture in the center of each puff pastry. Top with a scoop of mulberry mixture.
Bake 15-20 mins, until puff pastry is golden brown.
Garnish with powdered sugar or thin icing as desired. Yields ~ 36 pastries
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