Mixed Berry Pastries

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Mixed Berry Pastries

Difficulty: Easy
Prep time: 20 minutes
Bake time: 25 minutes
Servings: 16

A small fruit tart topped with a scoop of vanilla ice cream on a white plate, with sliced strawberries and mixed berries in the background.

How To Make Mixed Berry Pastries

A bowl of fresh strawberries, raspberries, blackberries, and blueberries is surrounded by a lemon, puff pastry sheets, an egg, cream cheese, lemon juice, and syrup on a marble surface.

Ingredients:

  • 2 packages puff pastry sheets (4 total)
  • 3 c mixed berries (your choice: strawberries, raspberries, blueberries, blackberries, etc)
  • 1 T lemon juice
  • Zest from one lemon
  • 2 T maple syrup (or honey)
  • 2 T corn starch
  • 1 egg
A plate of square puff pastries topped with mixed berries, including strawberries, blueberries, and blackberries, on a white dish.

Step-by-Step Guide

1. Remove the puff pastry sheets from the fridge/freezer and allow to come to room temp before unfolding. 

2. Preheat the oven to 400 degrees. Line a couple baking sheets with parchment and set aside. 

3. Dice strawberries, if using.

4. In a small bowl, combine the lemon juice, corn starch, lemon zest and maple syrup.  Stir to combine. 

A glass mixing bowl on a marble surface contains flour, a white creamy substance, lemon zest, and a light brown liquid.

5. In another medium bowl combine the fresh fruit and toss with the lemon juice mixture. 

A glass bowl filled with sliced strawberries, blueberries, raspberries, blackberries, and shredded lemon zest on a white marble surface.
A glass bowl filled with sliced strawberries, blueberries, raspberries, and blackberries on a white marble surface.

6. Carefully unfold the pastry sheets and cut into 4 equal sized pieces. 

Four square pieces of puff pastry dough are arranged on a sheet of parchment paper on a marble surface.

7. Lay the puff pastries on the baking sheets and fold over the edges.

Four unbaked round pastry crusts with folded edges sit on a sheet of parchment paper on a marble countertop.

8. In a small bowl, combine the egg and a dash of water. Whisk to combine.

9. Use a pastry brush to coat the edges of the pastries with the egg wash.

Four unbaked pastry rounds with crimped edges on parchment paper, next to a bowl of egg wash and a yellow pastry brush on a marble surface.

10. Fill each pastry with the fruit mixture.

Four unbaked mini galettes filled with mixed berries are arranged on a sheet of parchment paper on a marble surface.

11. Bake in the preheated oven for 20-25 minutes or until golden brown. 

Four square fruit tarts topped with strawberries and blueberries are arranged on a sheet of parchment paper on a marble surface.

12. Allow to cool slightly. 

Four square puff pastry tarts topped with assorted berries sit on parchment paper atop a white marble surface.

13. Serve warm with ice cream or whipped cream, if desired.

Storage: Pasties should be stored in an airtight container in the fridge for up to 3 days

A plate of square puff pastry tarts topped with mixed berries, surrounded by additional tarts, strawberries, and a plate with ice cream.
Plates with mixed berry puff pastry tarts, one topped with a scoop of vanilla ice cream, surrounded by fresh strawberries and forks on a light surface.

Mixed Berry Pastries

Print Recipe
Plates with square pastries topped with strawberries, blueberries, raspberries, and blackberries, alongside a small bowl of assorted fresh berries on a red cloth.
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes

Ingredients

  • 2 packages puff pastry sheets 4 total
  • 3 c mixed berries your choice: strawberries, raspberries, blueberries, blackberries, etc
  • 1 T lemon juice
  • Zest from one lemon
  • 2 T maple syrup or honey
  • 2 T corn starch
  • 1 egg

Instructions

  • Remove the puff pastry sheets from the fridge/freezer and allow to come to room temp before unfolding.
  • Preheat the oven to 400 degrees. Line a couple baking sheets with parchment and set aside.
  • Dice strawberries, if using.
  • In a small bowl, combine the lemon juice, corn starch, lemon zest and maple syrup. Stir to combine.
  • In another medium bowl combine the fresh fruit and toss with the lemon juice mixture.
  • Carefully unfold the pastry sheets and cut into 4 equal sized pieces.
  • Lay the puff pastries on the baking sheets and fold over the edges.
  • In a small bowl, combine the egg and a dash of water. Whisk to combine.
  • Use a pastry brush to coat the edges of the pastries with the egg wash.
  • Fill each pastry with the fruit mixture.
  • Bake in the preheated oven for 20-25 minutes or until golden brown.
  • Allow to cool slightly.
  • Serve warm with ice cream or whipped cream, if desired.

Notes

Storage: Pasties should be stored in an airtight container in the fridge for up to 3 days.
Servings: 16 servings
Three mixed berry danishes with strawberries, blueberries, and blackberries sit on a white plate, surrounded by fresh berries on a light surface.
A mixed berry pastry topped with a scoop of vanilla ice cream is served on a white plate with a fork and a sliced strawberry, with more pastries in the background.

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