Looking for a healthy afternoon snack or a creative dessert to feed the kids? Try our roasted berries – either served alone or in a puff pastry pocket.
They’re a fun “finger food” to enjoy and the kids will love helping put them together in the kitchen.
Just get out some cookie cutters, pretend the pastry sheets are Play-Doh and let your little ones create treats they’ll be sure to devour.
Once you roast the berries, the smell wafting through the kitchen is sweet and fragrant, so don’t be surprised when everyone in the house comes traipsing through.
Pro tip: Make sure to try some of the berry nectar on the baking sheet as the fruit is cooling – it tastes like the best jam you have ever come across. The scent and taste may inspire you to skip Step #2 and just eat the berries right out of the oven. One fruit serving, coming right up!
To roast the berries:
- 2 cups fresh strawberries, cleaned and de-stemmed, cut into thirds
- 4 cups fresh blackberries
- 4 cups fresh blueberries
- 1/4 cup granulated sugar
Preheat oven to 450. Place a piece of parchment paper on a rimmed cookie sheet. Spread the berries on the prepared baking sheet in a single layer.
Sprinkle the sugar on the berries and place them in the center rack of the oven. Roast for approximately 15-20 minutes until the berries are cooked, but not burned. Remove and cool to room temperature.
Modern Variation: Use whatever berries you prefer, in whatever amounts you prefer. Just fill your baking sheet and go to town. Add raspberries, boysenberries, or be exotic and chop up some mango.
Sass it up! Drizzle the berries with balsamic glaze (available at Whole Foods or other markets) before roasting.
To assemble the berry bites:
- Roasted berries, cooled
- Puff Pastry, two sheets
- 1 egg white or 3 tablespoons whole milk
- 1 tablespoon granulated sugar
Preheat oven to 450?. On a rimmed cookie sheet, place a piece of parchment paper. Defrost puff pastry for approximately 20 minutes until pliable. On a work surface lightly dusted with flour, or on parchment or wax paper, lay two sheets of puff pastry side by side. Scoop a teaspoon of cooled berries and place them in a clump on one sheet of puff pastry. Repeat until you have used up all the berries, making sure to leave 1 1/2” space around each clump (as if you’re making ravioli).
Gently lay the second sheet of pastry over the first sheet. Use a cookie or biscuit cutter to cut shapes of berry bites. Transfer the assembled bites onto the prepared baking sheet, leaving 1” between pastries. Use your fingers to gently pinch the edges of each berry pocket together to prevent juices from flowing out during baking.
Use a pastry brush to glaze the top of each berry bite with either the egg white or milk. Then sprinkle the sugar generously over the pastries. Bake in the center rack of the oven for 15 minutes, or until browned. Remove from the oven and let cool 30 minutes.
Sass it up! Sprinkle some confectioner’s sugar on top of the pastries or add Sugar Mommas’ Whipped Cream Clouds (recipe follows).
Sugar Mommas’ Whipped Cream Clouds
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla
In the bowl of an electric mixer fitted with a whisk attachment, place the cream, sugar and vanilla. Whip on high speed for 1-2 minutes until stiff peaks form. Add a dollop to the plain roasted berries in compote or in a side dish to dip the berry bite into.
-Recipe inspired by Bobbie Liebenbaum, modified by The Sugar Mommas