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Blackberry Short Cake

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1 (10 ounce) package frozen puff pastry, thawed
1 (8 ounce) package cream cheese, at room temperature
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup milk
1/4 cup turbinado sugar
1 tub whipped cream
1 1/2 cups fresh or frozen blackberries

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Fold whipped cream into mixture. Set aside in fridge. Take a round cookie cutters and cut rounds out of the puff pastry. Place the puff pastry rounds on the prepared cookies sheet. Brush each round with milk and sprinkle with turbinado sugar. Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not over bake. Remove shells from oven, and use a knife and cut round in half. Spoon 3 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry top on top of each shell over the berries. Sprinkle a rest of the blackberries around the plate and serve.