1 sheet puff pastry
1 large egg
¼ cup beer Leinenkugel Berry Weiss
4 oz (½ of a standard brick) cream cheese
3 tablespoons granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
½ teaspoon salt
½ cup mixed berries raspberry, blackberry, blueberry
minced mint or basil
Preheat the oven to 400°F.
Roll out the puff pastry on a lightly floured surface a few times in each direction.
Cut the puff pastry into 12 equal squares.
Score each square with a ½ inch broader (do not cut all the way through, just add a lightly scored line) then prick the center of each pastry with a fork a few times.
Transfer to a baking sheet (or two) that has been covered with parchment paper.
In a small bowl stir together the egg and Leinenkugel Berry Weiss beer with a fork until well combined.
In another bowl add the cream cheese, sugar, flour, vanilla, salt, and half of the beer-egg mixture (about ¼ cup) reserving the remaining beer mixture. Beat with a hand mixer until well combined.
Drop 1 to 2 tablespoons of the cream cheese mixture into the center of each pastry. Top with berries.
Brush the edges of the pastry with the remaining beer-egg mixture.
Bake for 12-16 minutes or until the puff pastry edges are golden brown. Remove from the oven and allow to cool before serving.
Sprinkle with mint (or basil) prior to serving.