1. Preheat oven to 380°F (190°C). Place a cold sheet of puff pastry dough on a large baking sheet lined with parchment paper. Using a pizza cutter or sharp knife, cut the dough into 6 equal squares.

2. Sprinkle with half of the powdered sugar. Fold each square diagonally to form a triangle shape, pressing the corner edge gently to seal. In a small bowl, beat the egg with a fork. Use a pastry brush to brush egg wash over the top of each pastry, then sprinkle with the remaining powdered sugar.

3. Bake in hot oven for about 15 minutes, or until puffed and golden brown. If you see they’re browning unevenly, rotate the sheet pan halfway through baking for best results.

4. While pastries bake, add berries to a saucepan. Cook on low heat for about 5 minutes, stirring occasionally.

5. In a small glass or bowl, whisk together water and flour, then pour into the berry mixture. Stir continuously until thickened. Add maple syrup, then remove from heat. Let the berry sauce cool to room temperature.


6. Prepare the cream filling. In a blender cup, combine crème fraîche (or mascarpone), whipping cream, and maple syrup. Beat with a hand mixer until thick and fluffy. Cover with plastic wrap and refrigerate until ready to use.

7. Assemble the pastries. Once the flaky pastries are baked, allow them to cool slightly. Use a knife to slice each one open, but not all the way through.

8. Spoon a layer of the cooled berry filling into each pastry. Transfer the cream filling to a zip-top bag, cut off the corner, and pipe it on top of the berries.

Enjoy straight away while the pastries are light and crisp. Store any leftovers in an airtight container in the refrigerator for up to 2 days.