blackberry puffs

the goods:

1 sheet frozen puff pastry, thawed
3 cups blackberries (12 ounces)
2 tablespoons sugar, plus more for sprinkling
3/4 cup marscapone cheese
1 egg



Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife, trim edges and cut pastry into eight 3-by-5-inch pieces. Place pastry on a large baking sheet. Refrigerate until firm, 15 minutes. Whisk egg with 1 tablespoon water and brush pastry with egg wash. Sprinkle with sugar and bake until pastry is puffed and golden, 12 to 15 minutes. Let cool, then split each pastry horizontally.



In a bowl, mash blackberries and sugar with a fork until juicy but still chunky. Spread marscapone on pastry bottoms. Top with blackberry mixture and pastry tops.