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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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 4|
|Calories from Fat: 45 (29%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 20.7mg||1 %|
|Potassium 183.4mg||5 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 24.7g|
|Protein 2g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 154
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