Berry Cream Purses

I remember when I was just a girl...

{yes, I'm thirty plus years now and can legitimately "reflect" on my "youth"}

...my mother would gather up my sister and I on cold winter mornings and we'd slosh up the steps to the La Bou bakery.  It's still around, franchises all over the city, but back then, it was a small hole-in-the-wall establishment that specialized in simple french pastry. 

She always ordered the same thing, and I smile just thinkig about it:

 

"One ham & cheese and one chocolate-filled crossaint, please." 

We sat,

looking out the rain-streaked window,

huddled over scalding hot chocolate and those irrestisable french pastries.

We warmed from the inside out.

And you know what?

The morning wasn't so dreary anymore.

In fact, it was WONDERFUL!

{Thanks Mom.}

You could say I'm a sucker for crossaints.

Can you blame me?

Here's a simple rendition that can be served for brunch, light dessert, or just because...

 Berry Cream Purses

Serves 5

Ingredients

1 roll of crossaint dough

1/4 c light cream cheese, room temperature

1/2 tsp vanilla extract

1 tbs sugar

3/4 c frozen berries (blueberries, raspberries, blackberries)

Cinnamon-sugar

Powdered sugar

Directions

Pre-heat oven to 375 degrees.

Unroll the crossaint dough onto an ungreased baking sheet.  Line up the seams and roll out thinly until it's one large sheet of crossaint dough.  Using a pizza cutter, cut into 10 roughly equal squares.

Lift the squares gently from the cookie sheet, being mindful that the dough will still try to separate at the seams, and evenly space the rectangles on the cookie sheet.

In a small bowl, beat the cream cheese, vanilla, & sugar until combined.

Spoon evenly into the center of each rectangle.

Top the cream with 3-4 frozen berries, and sprinkle with cinnamon-sugar.

Gather the rectangles into a purse, and pinch slightly to hold.

Bake for 11-12 minutes until golden brown and sprinkle generously with powdered sugar.

Enjoy!