Sugar Mommas’ Roasted Berry Bites

Looking for a healthy afternoon snack or a creative dessert to feed the kids? Try our roasted berries served alone or in a puff pastry pocket. They are a fun “pick up” to enjoy and the kids will love to assist putting them together in the kitchen. Get out some cookie cutters. Pretend the pastry sheets are Playdough and have the kids create their own treats they will be sure to devour.

Once you roast the berries, the smell wafting through the kitchen is sweet and fragrant. Do be surprised when everyone in the house comes traipsing through. Make sure to take some of the berry nectar on the baking sheet as the fruit is cooling. It tastes like the best jam you have ever come across. You may have to skip step #2 and just the berries plain. There’s always next time to complete the recipe.

To Roast the Berries:

1 pint fresh strawberries, cleaned & de-stemmed, cut into 1/3s

2 pints fresh blackberries

2 pints fresh blueberries

¼ cup granulated sugar

Preheat oven to 450˚. On a rimmed cookie sheet, place a piece of parchment paper. Spread the berries on the baking sheet in a single layer. Sprinkle the sugar on the berries and place them in the center rack of the oven. Roast for approximately 15-20 minutes until the berries cooked but not burned. Remove and cool to room temperature.

Modern Variation:

Use whatever berries you prefer. Add raspberries, pomegranate seeds, or go exotic and chop up some mango.

Sass it up!

Drizzle the berries with balsamic glaze before roasting.

Puff Pastry, two sheets

1 egg white or 3 tablespoons whole milk

1 tablespoon granulated sugar

Preheat oven to 450˚. On a rimmed cookie sheet, place a piece of parchment paper. Defrost puff pastry for approximately 20 minutes until pliable. On a work surface lightly dusted with flour or on parchment or wax paper, lay two sheets of puff pastry side by side. Scoop a teaspoon of cooled berries and place them in a clump on one sheet of puff pastry. Repeat until you have used up all the berries, making sure to leave 1 ½” space around each clump.

Gently lay the second sheet of pastry over the first sheet. Use a cookie or biscuit cutter to cut shapes of berry bites. Transfer the assembled bites onto the prepared baking sheet, leaving 1” between pastries. Use your fingers to gently crimp the edges of each berry pocket together to prevent juices from flowing out during baking.

Use a pastry brush to glaze the top of each berry bite with either the egg white or milk. Then sprinkle the sugar generously over the pastries. Bake in the center rack of the oven for 15 minutes, or until browned.

Remove from the oven to cool 30 minutes.

Add Sugar Mommas’ Whipped Cream Clouds.

1 tablespoon granulated sugar

½ teaspoon vanilla

In the bowl of an electric mixer fitted with a whisk attachment, place the cream, sugar and vanilla. Whip on high speed for 1-2 minutes until stiff peaks form. Add a dollop to the plain roasted berries in compote or in a side dish to dip the berry bite into.

-Recipe inspired by Bobbie Liebenbaum, modified by The Sugar Mommas