Introduction

Cream and Berry Pastry Balls are a delightful twist on traditional pastries, combining the richness of creamy fillings with the tangy sweetness of fresh berry compote. These bite-sized treats are perfect for special occasions or whenever you crave a fancy dessert that’s not too complicated to prepare. With roots in European and Middle Eastern dessert traditions, this recipe combines the best of both worlds—crispy pastry, luscious cream, and vibrant fruit. Their charming appearance makes them as much fun to look at as they are to eat, making these pastries an instant crowd-pleaser.

Ingredients:

For the Pastry:

1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
Pinch of salt

For the Cream Filling:

1 cup mascarpone or cream cheese
1/2 cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Zest of one lemon (optional)

For the Berry Compote:

1 cup mixed berries (strawberries, raspberries, or blueberries)
2 tablespoons granulated sugar
1 tablespoon lemon juice

Optional Toppings:

Melted white chocolate for dipping
Sprinkles or chopped nuts for decoration
Powdered sugar for dusting

Directions:

Prepare the Pastry:

Preheat your oven to 400°F (200°C).
In a saucepan, heat the water, butter, and salt until they reach a rolling boil. Once boiling, add the flour all at once and stir vigorously until the dough pulls away from the sides and forms a smooth ball.
Move the dough into a mixing bowl and allow it to cool down briefly.Add eggs one at a time, beating thoroughly after each addition, until the dough is smooth and shiny.
Using a piping bag or spoon, place small mounds of dough onto a parchment-lined baking sheet.
Bake for 20-25 minutes or until golden brown and puffed up. Let cool completely.

Make the Berry Compote:

In a saucepan over medium heat, combine berries, sugar, and lemon juice. Stir occasionally until the berries break down and the mixture thickens (about 10 minutes). Let it cool completely.

Prepare the Cream Filling:

In a bowl, beat mascarpone or cream cheese with powdered sugar, vanilla extract, and lemon zest (if using) until smooth.
Whip heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture to create a light, fluffy filling.

Assemble the Pastry Balls:

Place the dough into a mixing bowl and set it aside to cool for a short while. Pipe or spoon the cream filling inside.
Add a small dollop of berry compote on top of the cream inside the pastry ball.
Optional: Dip the tops of the pastry balls in melted white chocolate and roll them in sprinkles or nuts for extra texture and decoration.
Dust with powdered sugar just before serving.

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