Active time: 1 hr Start to finish: 2 1/4 hr

　　

Ingredients

Makes 6 servings

　　

For pastry

1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed

　　

For berry purée

1 1/2 teaspoons cornstarch

　　2 tablespoons water

　　1/2 teaspoon fresh lemon juice

　　1/2 cup raspberries

　　1/2 cup blackberries

　　3 tablespoons sugar

　　

For orange Muscat cream

2/3 cup Essencia or other orange Muscat dessert wine

　　6 tablespoons chilled heavy cream

　　1 tablespoon confectioners sugar

　　1/4 teaspoon finely grated fresh orange zest

　　

For berry topping

1 cup raspberries

　　1 cup blackberries

　　Confectioners sugar for dusting

　　

Prepare pastry:

Step 1

Preheat oven to 425°F.

　　

Step 2

Unfold pastry sheet, then turn over (to prevent creases from splitting during baking). Cut 6 (4 1/2-inch) triangles from sheet with a long sharp knife and a ruler.

　　

Step 3

Arrange triangles on a greased baking sheet and lightly prick centers a few times with a fork. Bake in middle of oven until puffed and golden brown, 15 to 18 minutes. Transfer to a rack and cool.

　　

Make purée while pastry bakes:

Step 4

Stir together cornstarch, water, and lemon juice in a small saucepan. Add berries and sugar and simmer over moderately high heat, stirring and breaking up berries, until thickened, 3 to 4 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then cool purée at room temperature.

　　

Make cream:

Step 5

Boil wine in another small saucepan until reduced to about 1 tablespoon, 10 to 12 minutes, then cool.

　　

Step 6

Beat cream with confectioners sugar and zest in a bowl until it just holds stiff peaks. Fold wine into cream until just incorporated, then chill.

　　

Step 7

Split each pastry triangle in half horizontally and make a sandwich with about 1 1/2 tablespoons cream. Spread 1 teaspoon purée on top of each pastry, leaving a 1/4-inch border (there will be purée left over). Decoratively arrange some raspberries and blackberries on top and sift some confectioners sugar over berries.

　　Cooks' notes:

　　Berry purée can be made 2 days ahead and chilled, covered. Orange Muscat cream can be made 8 hours ahead and chilled, covered.