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1
Begin by making the berry mixture. Combine honey, half of the blueberries, half of the blackberries, lemon zest, and a pinch of salt in a medium saucepan over medium heat. Cook down for about 15 minutes, stirring while it simmers. After about 15 minutes, add the remaining berries and simmer gently about 5 more minutes. Remove from heat, set aside to cool to room temperature. The goal is to have some texture to the berries.
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2
For the cream cheese filling, beat cream cheese and egg yolk. Set aside.
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3
Line two baking sheets with parchment paper. Preheat oven to 400u00b0F.
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4
Unfold puff pastry and cut into 8 equal pieces. Try to keep the pastry cold while you continue to work on each individual one, the colder the better. No one likes working with room temperature pastry dough.
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5
Roll puff pastry into a 4-x-9-inch rectangle on a sheet of parchment. Use a ramekin or cookie cutter and cut into circles, repeating as you continue to lay them out on the parchment paper, leaving about 1 inch or so between each circle.
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6
Take a fork and gently poke each pastry circle. Add 1 tablespoon of cream cheese filling into the center of each pastry circle, then put the entire tray into the freezer for 20 minutes.
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7
Whisk the whole egg and and milk and set aside.
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8
After 20 minutes, remove the pan from the freezer and brush the edges lightly with the egg wash. Spoon a generous heaping tablespoon or so of the berries on top of the cream cheese.
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9
Bake pastries 15 minutes at 400u00b0F, then reduce heat to 375u00b0F and bake 10 minutes more, until deeply golden. Once cooked, remove to a wire rack and let cool. Now it's time to dig in!
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10
The result is a perfect bite, an awesome pastry that is creamy and fruity and a real treat anytime of the day.
