-
1
Make the pies: Line 2 baking sheets with parchment paper.
-
2
In a medium bowl, toss the blueberries, blackberries and raspberries with 1 1/2 tablespoons of the sugar and the cinnamon and salt.
-
3
On a lightly floured work surface, roll out the puff pastry to 1/8 inch thick.
-
4
Cut each pastry sheet into 4 squares and transfer them to the baking sheets.
-
5
Spoon the berry filling over half of each pastry square, leaving a 1/2-inch border; fold the pastry over to create a triangle and press the edges together firmly to seal.
-
6
Crimp the edges with a fork.
-
7
Cut a small slit on the top of each pie.
-
8
Refrigerate for at least 20 minutes.
-
9
Preheat the oven to 400.
-
10
Brush the tops of the pies with the cream and sprinkle with the remaining 2 tablespoons of sugar.
-
11
Bake the pies until golden, about 40 minutes.
-
12
Let cool for 10 minutes before serving.
-
13
Make the whipped cream: In a small bowl, using a fork, crush the raspberries with the sugar until they are broken down but still slightly chunky.
-
14
In a medium bowl, beat the cream with the mascarpone until stiff.
-
15
Gently fold the crushed raspberries into the whipped cream.
-
16
Refrigerate until ready to serve.
-
17
Serve the hand pies warm or at room temperature with a generous dollop of the raspberry whipped cream.
