Puff Pastry Berries and Cream Wreath

Ingredients

• 17.3 oz puff pastry sheets, thawed (2 packages)
• 2 1/4 cups heavy whipping cream
• 3/4 cup granulated sugar
• 2 tsp lemon juice
• favorite berries, see note
• powdered sugar, optional

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Take one pastry sheet (keep the second one refrigerated). Unfold and cut into three (with the creases). Then, cut each part in half again, you’ll have 6 strips. Then, take 1 strip and cut it so it’s in two parts, a 2/3 and 1/3 piece (see picture).

3. 3

   Take 3 strips, plus the larger (the 2/3) piece and lay them around creating a large round shape. Lightly overlap pieces and gently pinch together and slightly stretch out the pieces so it’s perfectly round in shape. Take the remaining pieces and put them inside the circle. Gently pinch all seems together, lightly overlapping so there’s no gap. Bake 16-18 minutes. Tops should be very golden. Repeat with the second layer. Set aside both layers to completely cook.

4. 4

   Beat heavy whipping cream with sugar and lemon juice on medium/high speed. For the first half of the beating, the mixture will be frothy and bubbly. Continue beating until firm peaks form.

5. 5

   Take first layers and cover generously with cream, add your favorite berries. Carefully add your second layer with the remaining cream and berries.

6. 6

   You can enjoy it immediately or refrigerate the cake wreath until it is ready to use.

7. 7

   Lightly dust with powdered sugar before serving, optional.