it’s been a weird couple of weeks around here. rather urgently, i had to have all four of my wisdom teeth extracted, which i have been putting off forever (i managed to put it off until i no longer had dental insurance), and my recovery time collided with three of our biggest back-to-school events at work, along with my birthday and our wedding anniversary. sadly, yes, i spent our 4th anniversary in a drug-induced nap, and while my appetite has returned since, i’m still not chewing like the champ that i am just yet.
this painful experience was accompanied with a surprising lack of energy, so i’m thrilled that my mom went picking wild blackberries and shared a whole bunch with me.
i’m also secretly so glad i didnt have to pick them myself!… the end of every summer of my childhood found us picking a lot of wild blackberries for winter storage, the brambles having grown all year at a rapid pace, like in the movie Sleeping Beauty, overwhelming nearby plants or structures, and scratching little welts into my hands and arms as i reached for the fruit. i hated this chore. i hated helping my dad beat back the brambles in the pasture in Autumn, or loosening their grip on the chicken coop, trying to scoop the prickly vines into a bonfire pile. blackberry brambles are mean. but the fruit is well worth the scratches!
this is a beautiful and super-simple dessert that showcases flavorful, end-of-summer blackberries with just four ingredients. purchased puff pastry is baked into squares that puff up into flakey pillows, which are cooled, split and filled with blackberries. Martha’s original version uses mascarpone cheese as a complement to the fruit, which i recommend, but when i made these i didn’t have any, so i slightly sweetened some whipped cream instead. i make these every time i have fresh blackberries and both versions are delicious… i imagine softened cream cheese would be a good substitute if you can’t find mascarpone, as well. enjoy!
blackberry puffsadapted from martha stewart makes 8
- 1 sheet frozen puff pastry, thawed
- 12 ounces blackberries
- 2 tablespoons sugar
- mascarpone cheese or cream cheese (about 1 cup)
on a lightly floured surface, roll the puff pastry out to a 10 x 12-inch rectangle. cut into eight 3 x 5 pieces and chill on a parchment-lined baking sheet for about 15 minutes. preheat oven to 400 degrees.
bake until puffed and golden, 12 – 15 minutes. let cool.
mash blackberries in a bowl with the sugar, until juicy but with pieces of fruit remaining. split cooled pastries in half horizontally, spread with cheese and top with fruit.