Ingredients
2puff pastry sheets,frozen, 1 package, thawed
8ozcream cheese,1 package, room temperature
2cupssugar,powdered, or more
4tbspbutter,softened
3cupsstrawberries,hulled
2tbspsugar
1cupblueberries,fresh
Preparation
Preheat the oven to 400 degrees F.
Lay out the thawed puff pastry on a floured surface, and gently, use a rolling pin to even out the creases. Use a pizza cutter or a large knife to cut the pastry into your desired shapes. You can also use cookie cutters or cut different-sized shapes.
Lay out the cut pastry dough on a baking sheet or two. Then use a fork to then poke numerous holes into the middle of each piece to minimize inflation.
Bake the pastry for about 12 to 15 minutes or according to the package directions, until it is puffed and very lightly golden. Remove and let cool.
While the pastry is baking, use a blender or food processor to puree the strawberries and sugar. Transfer the mixture to a small saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low, and let simmer for 10 to 15 minutes until reduced and thickened. Remove from heat.
Meanwhile, whisk together (or use an electric mixer to combine) the cream cheese, butter, and powdered sugar on medium-high speed until smooth. Add more powdered sugar if you would like a thicker cream cheese spread.
Top the cooked puff pastries with the cream cheese spread, then layer with the drizzled strawberry mixture and blueberries. Serve immediately, or cover and refrigerate for up to a few days.
