Fresh and light Berry Puff Pastry Squares are the answer to this summer's backyard BBQ. Don't you dare skip the lemon zest - it takes these treats to the next level!
Line a baking sheet with parchment paper. Preheat oven to 425 degrees F.
Unfold the pastry and cut into 4 rectangles. It comes folded up in 4 rectangles so you will just slice it along the seams when you unfold it.
Alternatively, you can cut into 16 rectangles here. I preferred making larger pieces and then cutting to serve, but you can cut them into individual servings at this point too.
Transfer to the prepped baking sheet. Prick the pastry several times with a fork. Then chill the pastry in the fridge for 10-20 minutes.
Lightly dust the pastry with powdered sugar. Bake until golden brown and risen. Make sure it is nicely browned, because if it's not baked long enough it will fall when it cools.
If you cut the pastry into 16 smaller rectangles instead of 4 larger ones, you'll want to check them sooner than 15 minutes.
Check on the pastry by turning on the oven light so you don't have to open the door several times.
Cool on a wire rack when done baking.
A few hours before baking, put your metal mixing bowl in the freezer to chill.
In the bowl of the mixer (fitted with the whisk attachment), add the cream, greek yogurt, powdered sugar, and vanilla. Whisk until soft peaks form.
Add the lemon zest and fold in with a spatula.
Spoon whipped cream onto pastry sheets, dividing evenly between each. Top with berries in rows, alternating raspberries and blueberries. Dust top with powdered sugar. Slice each pastry into 4 rectangles and serve.
Enjoy within 2 hours of baking. Otherwise the pastry will lose its crunch (the best part!).
Halve or 1/4 the recipe for a smaller group. The pastry does not keep, so you are better off leaving extra in the freezer for another day than baking it all at once if you won't be eating it all at once.
The stars you see in my pictures were just for fun - totally unnecessary for the recipe! :)