8 oz cream cheese (at room temperature)
2 C (40 berries) frozen Oregon marionberries (blackberries or raspberries would also work well)
1/3 C sugar
2 sheets frozen puff pastry
1 t vanilla
2 eggs, divided (yolks and whites separated)
Flour, for work surfaces
Powdered sugar (optional, for topping)
Thaw puff pastry at room temperature for no more than 40 min. Sheets should still be cold when you begin working with them.
Preheat oven to 400°F.
Line a baking sheet with parchment paper.
Beat together cream cheese and sugar until smooth. Add vanilla and egg yolks and and stir to combine.
Roll out puff pastry on a floured surface, and cut each sheet into four equal squares.
Make “L” shaped incisions in the corners of each square, ensuring that the incisions meet in the corners, but not in the center of the sides.
Spoon 1/8 of the filling into the center of each of the squares.
Lifting from the corners, fold the corners of each square into the center, allowing the connected sides to hold the square shape of the pastry.
Top each pastry with five berries.
Brush the egg whites onto the exposed puff pastry.
Transfer to the baking sheet and bake for about 12-15 min (will vary by oven), or until golden brown. Do not overbake!
Dust with powdered sugar and serve immediately.