Posted by: marthabernie | April 23, 2014


I tried this recipe recently for an easy dessert and really liked the way it turned out.  A good way to use berries now that they are coming into season again locally.


1 pkg (14 oz) refrigerated pie pastry

1 – 8 oz pkg cream cheese, softened

1/4 cup confectioners sugar

1/4 teaspoon almond extract

2 cups fresh blueberries

2 cups fresh raspberries

1/4 cup sliced almonds, toasted

Additional powdered sugar optional

Preheat oven to 400 degrees F.  On a lightly floured surface, unroll pastry sheets.  Roll each to 1/8 inch thickness.  Cut with a floured 3 inch cutter to make eight circles or other shapes.  Transfer to ungreased baking sheets, pick holes in pastries with a fork.  Bake 8 to 10 minutes or until golden brown.  Remove from pans to wire racks to cool completely.  Meanwhile, in a small bowl, mix the cream cheese, confectioners’ sugar and almond extract until blended.  Spread over cooled pastries.  Top with berries, pressing lightly to adhere.  Sprinkle with almonds and more sugar, if desire.  Refrigerate leftovers.

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