Reviewed: Jan. 15, 2012

I was looking for something to use my pastry shells that I accidentally bought instead of puff pastry SHEETS. I found this and stumbled into an AWESOME dessert! These are very tasty and quote one of the big time chefs, the Blackberry is the BERRY! Great! I did miscopy and left out the milk and sugar so I did on last bake (using brush, added milk and sprinkled with sugar). REally good.

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Reviewer:

Susan

Reviewed: Aug. 17, 2011

I also used pastry sheet because the store did not have what the recipe called for...this recipe was easy and really good ...i used fresh blackberries and it was so yummy..the leftovers i put in sealed container and left out and ate later and still tasted amazing!

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Reviewer:

brittany5863

Reviewed: Jul. 31, 2011

I'm making these for tonight, however the recipe says 12 servings and a (10 oz.) package of puff pastry shells, only has 6 shells in there.

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Reviewer:

cageller

Reviewed: May 23, 2011

I used frozen blackberries with no problems, except they all fell off when serving. I am going to make these again with cherries and I will fold them into the cheese mixture so that it all holds together better. The turbinado sugar is a nice crunch. Loved these.

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Reviewer:

SUSANDORSEY

Cooking Level: Expert

Home Town: Tinley Park, Illinois, USA

Living In: Mesquite, Texas, USA

Reviewed: Oct. 3, 2010

Made these yesterday, turned out great! My hubby said - it is "just like from a bakery" :) I followed the recipe exactly. These were great the next day, didn't warm them, just kept them in the plastic container over night.

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Reviewer:

Nastia

Living In: San Francisco, California, USA

Reviewed: Sep. 19, 2010

Five stars for the great taste! I used frozen berries and that was a mistake that caused the pastry filling to be very runny, so I definitely don't recommend frozen berries in this recipe. I used pastry sheets rather than shells and I didn't have turbinado sugar so I just sprinkled brown sugar and I think that worked quite well.

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Jun. 23, 2010

this was great even though my puff pastry dough didn't cook right. Even my husband thought this was awesome.....did't use cinnamon or turbinado sugar.

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Reviewer:

traci

Reviewed: Jun. 9, 2010

Easy, tastes great, very pretty. You can't ask for much more. Followed the recipe and these were enjoyed by everyone that tried them. As the author recommends not to refrigerate, I agree that they should be eaten within a couple of hours of preparing them. I put the leftover tart in the fridge for my son to have when he came in from work. Although the cream was better chilled, the pastry was slightly tough and a little hard to eat. Still delicious though and eaten without any complaint! Thanks for sharing!

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Reviewer:

abapplez

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Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: May 31, 2010

These are wonderful. I used a sheet of puff pastry instead of the shells, and cut into 12 pieces for tiny little pastries. There is way too much filling when you do it this way, but it's very tasty so I'll use it as a fruit dip. I overfilled them a bit, but it all turned out just fine. Since my rectangles were so small, one blackberry per pastry was about all I could get in there. I folded over into little triangles. I don't have turbinado sugar, which is made from sugar cane extract and is crystallized. Brown sugar is an accepted substitute, though, so I used that. They turned out just lovely--my only problem is going to be how to stop eating these things!!! Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 15, 2010

So easy and delicious. I used cherries instead since that's what I had. I sliced the puff sheets into 9 pieces and put them into muffin cups to make my own shells. Next time grease the tins. I only needed 2 for me and DH so I put the filling in 2 as they finished baking. Will definately make again and again.

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