Ingredients
- Pastry Squares
- 1 1
- box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 1
- teaspoon milk
- 2 2
- teaspoons sugar
- Filling
- 1/2 1/2
- cup whipping cream / sub fat free coolwhip
- 1 1
- package (8 oz) cream cheese, softened / sub fat free cream cheese or 1/3 fat
- 1/4 1/4
- cup sugar
- 1to 2 1to 2
- teaspoons grated lemon peel
- Berries
- 1 1
- cup fresh blackberries
- 1/2 1/2
- cup fresh raspberries
- 1/2 1/2
- cup fresh blueberries
Preparation
Step 1
1.Heat oven to 450°F. Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter. Cut 1 (8 1/2-inch) square out of center of each round. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge. Brush edges with milk; sprinkle with 2 teaspoons sugar. Place on ungreased large cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.
2.Using small cookie cutters, cut shapes out of crust scraps. Place on ungreased cookie sheet. Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.
3.Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In another small bowl, beat cream cheese, 1/4 cup sugar and the lemon peel on medium speed until fluffy. Fold in whipped cream. Spoon rounded 3 tablespoons mixture into each pastry square. Arrange berries and crust cutouts over filling. Cover and refrigerate any remaining squares.