With a few minutes of prep and a handful of ingredients, these pastries come together in about 30 minutes. I love them for breakfast with a coffee but serve them for dessert too with cream or ice cream. This recipe can easily be double.
*Frozen berries can be used but they will produce more juice than the fresh berries so increase the cornstarch by a teaspoon or so. I prefer to use fresh berries as they hold their shape and bleed is minimal.