Don't you just love summer desserts? The fresh fruit blended in or sprinkled on top of something is so much better in the summer. Here's a recipe I'm adding to my recipe book. Delicious.
Take one sheet of frozen puff pastry and thaw it as directed on the back of the box. Usually just set it out at room temp for 40 minutes.
Unfold it carefully on a floured surface and roll it out to a 12x12 square.
Then cut the square into 6 rows by 6 rows to make 36 squares.
Bake at 400 for 10-12 minutes. Just enough for them to golden.
Set them aside to let them cool for about 15 minutes.
Take 1/2 cup of Blackberries or Raspberries, whichever you prefer and mash the smithers out of them in a bowl. Set them aside.
Then in a medium size bowl beat together:
3/4 cup whipping cream
1/3 cup powdered sugar (less 2tsps to be used for later)
1/2 tsp almond extract
Whip this until stiff peaks form. A good way to test for stiff peaks is to turn your beaters off, dip them into the mixture and then turn your beaters upside down. If the triangles of mixture don't slump over or ooze and stay pointy, you've got stiff peaks.
Split each puff in half and spread about 1/2 tsp of the cream mixture on the bottom layer; replace the tops. Then you can either dip a blackberry into the cream mixture and press it onto the top of each puff or spoon a bit of the cream mixture onto the top of the puff and then the berry. I found it less messy to just spoon some mixture onto the top and then place the berry. :)
Sprinkle the remaining tsps of powdered sugar onto the tops and enjoy.