Blackberry Cream Cheese Pastries

• 4 oz. cream cheese, softened
• 3 Tbsp sugar
• 1/4 cup sour cream
• 2 lb. fresh blackberries
• 1/3 cup apple jelly
• 1.1 lb. frozen pastry dough, thawed
• 1 egg
• Coarse sugar for topping

Preheat oven to 400°F. Combine cream cheese, sugar and sour cream and blend until smooth (if lumpy, microwave for 10 second intervals). Set aside. Melt apple jelly on stovetop or in microwave using a microwave-safe bowl. Gently stir with blackberries.

On a floured surface, roll out half of puff pastry to a 10 x 15 rectangle. Cut puff pastry in half (width wise) and then into thirds (length wise), making six 5” squares. Place each square on the Jelly Roll Pan. Add about 1 Tbsp of cream cheese mixture in the center of each square. Place about 8-10 blackberries in a line from one corner of the square to the opposite. Using it to act as glue, brush water onto one of the exposed corners and cross the exposed corners over each other. Place the watered-washed corner on top and press together. Repeat for the other 5 pastries. In a small bowl, blend egg and 1 Tbsp water. Brush the egg wash on puff pastries and sprinkle with coarse sugar.

Bake for 30-40 minutes or until browned. Remove pastries from sheet pan and cool on cooling rack. Repeat process for other half of puff pastry. Serve warm or cooled. Makes 12 pastries.