- 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
- 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
- 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
- 1 cup raspberries
- 1 cup blackberries
- Confectioners sugar for dusting
- Preheat oven to 425°F.
- 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.
- 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.
- 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.
- Boil wine in another small saucepan until reduced to about 1 tablespoon, 10 to 12 minutes, then cool.
- 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.
- 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.