Excellent-quality puff pastry (F&W likes the Dufour brand) makes all the difference to this minimalist fruit dessert. Berries simmered in a little sugar become a slightly gooey, fresh-tasting topping.

Marcia Kiesel
Recipe by Food & Wine September 2012

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Con Poulos

Recipe Summary

active:
10 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Line a baking sheet with parchment paper. Unfold the puff pastry on the baking sheet and cut it into two 5-by-6-inch rectangles. Cut each rectangle on the diagonal to form 2 triangles. Refrigerate until the pastry is chilled, about 10 minutes.

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  • Separate the triangles so they're evenly spaced. Bake the pastry for 25 minutes, or until nicely browned and crisp.

  • Meanwhile, in a saucepan, bring the sugar and water to a simmer over moderate heat. Add the blackberries and cook, stirring, for 1 minute. Add the raspberries and cook for 10 seconds. Stir a few times; transfer to a bowl.

  • Place the pastry on plates, top with the berries and serve.

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