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Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a bowl, mix sugar, salt, cornstarch and lemon juice. Add sliced berries and toss gently to coat. Set aside.
Unfold puff pastry sheet. Smooth out any creases with fingers. Cut into 4 equal squares and transfer onto prepared baking sheet.
Crumble almond paste into bits and divided amongst puff pastry squares, then spoon berry mixture on top, staying in the center as much as possible (filling will spread as it bakes). Fold corners up to center and pinch to close. Bake for approximately 20 minutes or until puffed and golden brown.
Serve warm with ice cream or whipped cream.
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