Puff Pastry and berries Pic credit:@Nazia_shaik786 Recipe adapted by me
Ingredients Shells: 2 sheets of Puff pastry Egg wash:
Sugar (granulated), to sprinkle on top
Cream cheese topping 1 tablespoon Vanilla Extract ⅔ cup Sugar, granulated Filling 1 tub cream cheese 1 cup icing sugar 1 teaspoon vanilla essence Mix in beater till smooth put in fridge
Raspberries, Blueberries Mint leaves (optional) Sugar, powdered (decoration)
Special Equipment 3 inch circle cookie cutter 2 inch circle cookie cutter
Thaw puff pastry on the counter, then put one sheet on top of the other and press the two together by rolling gently with a rolling pin until about 12x16 inches in size. Do not flour in between. Doubling the sheets will produce higher borders on the tarts. Cut out circles with a 3 inch cookie cutter. Try to cut them out as close as possible, leaving minimal amount of scraps in between. Move each cut out circle about 1 inch from each other. Using a 2 inch cookie cutter, press it in the middle of the circle, almost all the way through. Whisk the eggs together for the egg wash. Using a pastry brush, brush the tops of each circle Generously sprinkle tops of the cutout circles with granulated sugar.
Bake in preheated to 170 for 15 minutes or until puffed up and golden in color.
I used cream cheese And piped it in the pastry Decorate with different berries Sprinkle some icing sugar