Skip to content 
In a small saucepan, combine the mixed berries granulated sugar and lemon juice. Cook over medium heat, stirring occasionally, until the berries are broken down and the mixture is slightly thickened, 5 to 7 minutes. Remove from heat and allow the berry filling to cool to room temperature. This will prevent the filling from making the pastry soggy when you fill it.
Step 2: Whip the Cream Filling
In a medium bowl, beat the heavy cream, powdered sugar and vanilla extract with an electric mixer on medium speed until stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth, then gently fold in the whipped cream. Set aside in the refrigerator to chill while you prepare the pastry.
Step 3: Roll and Cut the Dough
Preheat the oven to 375°F (190°C). Lightly flour a clean surface and roll out the puff pastry to 1/8-inch thick. Using a round cookie cutter (about 3-4 inches in diameter), cut out circles of dough. You should have about 12-15 circles from one sheet of puff pastry, depending on size.
Step 4: Assemble the Pastry Balls
Place 1 teaspoon of the cream filling and 1 teaspoon of the raspberry filling in the center of each pastry circle. Be careful not to overfill, as this can make the pastry difficult to close. Fold the pastry over the filling to form a ball, and press the edges together to seal. Place the filled pastry balls seam side down on a baking sheet lined with parchment paper.
Step 5: Egg Wash
In a small bowl, whisk together the beaten egg and 1 tablespoon of water to make the egg wash. Brush the tops of each pastry ball with the egg wash to give them a nice golden color when baked.
Step 6: Bake the Pastry Balls
Bake the filled pastry balls in the preheated oven for 15-18 minutes, or until puffed and golden. The dough should be flaky and fully cooked through.
Step 7: Cool and Add Toppings
Once baked, remove the pastry balls from the oven and let them cool for 10-15 minutes. For added sweetness and better presentation, dust them lightly with powdered sugar or drizzle them with a simple vanilla frosting made with powdered sugar, milk, and a little vanilla extract.
Tips for the best berry-filled pastry balls:
Thaw the pie dough properly: Make sure to thaw the pie dough in the refrigerator for a few hours or overnight. If it’s too cold, it may crack when rolled out, and if it’s too warm, it may become sticky and difficult to handle.
Use fresh or frozen berries: While fresh berries provide the best flavor and texture, frozen berries can also be used in a pinch. Just be sure to thaw and drain them before using to avoid excess moisture in the filling.
Customize the Flavors: You can swap out the mixed berries for just one type of berry if you prefer, or even use fruit like peaches or apples for a different flavor.
Why These Pastry Balls Are Irresistible:
The magic of these berry cream-filled pastry balls lies in their wonderful combination of texture and flavors. The light, flaky pastry contrasts beautifully with the creamy filling, while the berries add a burst of freshness and sweetness. Whether you’re serving them as a dessert or a special breakfast treat, these pastry balls are sure to impress.
With every bite, you get the perfect balance of buttery pastry, rich cream, and tart, juicy berries—a combination that’s both delicious and light at the same time. An egg wash gives the pastry a beautiful golden finish, while powdered sugar or an optional glaze adds a touch of sweetness and elegance.
Storing and Reheating These pastries are best enjoyed the day they are made, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the pastry balls in a 350°F (175°C) oven for 5-7 minutes until warm and crispy again.