1 Puff Pastry Sheet, thawed
½ cup Blueberries
½ cup Red Raspberries
½ cup Blackberries
8oz block of Cream Cheese, softened
1 Tablespoons Limonchello
3 Tablespoons Heavy Cream
1 Egg, beaten
Zest of one lemon
Preheat oven to 375. Place parchment paper on a baking sheet and unroll puffy pastry onto the parchment paper and let thaw completely.
Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the beaten egg and sprinkle the edges with granulated sugar. Bake until golden and puffed, around 18 to 22 minutes.
Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, about 15 to 20 minutes.
While you are waiting for the pastry to cool, using an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, 4 tablespoons of the confectioners’ sugar, and limonchello, beat until smooth. Spread the cream cheese mixture evenly within the center of the puff pastry.
Top it off with fresh blueberries, raspberries, and blackberries. Sprinkle with a little powdered sugar, and garnish with fresh mint and more lemon zest if you wish.