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The cream cheese filling is rich, creamy, and delicious. Keep it cold until ready to fill the puff pastries so it holds its shape instead of oozing all over.
  • 1 package puff pastry sheets
  • 1 egg
  • 8oz cream cheese
  • ⅓ cup sugar
  • 1 teaspoon vanilla
  • mixed berries for topping
  • confectioner’s sugar for dusting
  • whipping cream for thinning glaze


For the filling:
  1. Mix the cream cheese, sugar, and vanilla in a bowl by hand or in a stand mixer. Keep cold until ready to use.
  2. Reserve a few spoons of mixture for glaze.
For the pastry shells:
  1. Let the puff pastry sheets thaw on the counter for about 40 minutes but do not let get warm.
  2. Preheat oven to 425 degrees F for 15 to 20 minutes before baking.
  3. While still cool, roll the sheets into an 8-10 inch square. Cut each square into 4 smaller 4-5 inch squares.
  4. Following the photos above, fold the squares in half, then cut a little less than ½ inch (1cm) from the edges, from the folded edge up to the center point, leaving an uncut space at the top of the point.
  5. Unfold the pastry. Fold one cut corner over to the inner cut corner on the opposite side. Do the same with the other uncut corner.
  6. Brush only the tops with an egg wash, 1 egg mixed with 1 teaspoon water, being careful not to get any on the cut sides.
  7. Pipe or spoon the filling into the center of the pastry. Top with berries.
  8. Bake in preheated oven until puffy and golden brown.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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