Berry Fruit Pie with Puff Pastry

Start by cutting the puff pastry into a round shape using a pot lid as a guide.

Then remove the excess pastry and, using a fork, prick the entire pastry.

Then, brush the mixture of water and sugar over the whole pastry. 

Sprinkle sugar all over it and place it on top of an empty egg carton. 

Take it to a preheated oven at 180° C (350° F) and bake for 20 minutes. 

In a large pot over medium to low heat, add the frozen berries. 

Add the refined sugar, the juice of one lemon and mix everything very well until the fruits melt.

Now, dissolve the cornstarch in the water, add it to the pot and mix until it thickens.

Remove from the heat and let it cool until it reaches room temperature.

In a large bowl, add the heavy cream, the refined sugar, the cream cheese and beat everything very well until stiff peaks form.

Once the pastry is baked, place it in a removable-bottom baking pan. 

Cover it with half of the cream we prepared and spread it evenly.

Add half of the jam and spread it evenly.

Next, cover with the remaining cream and spread it. 

Add the other half of the jam, take it to the fridge and let it chill for at least 2 hours.

Now, cut +300g of puff pastry into a circle using the same lid we used before as a guide.

Then, cut it into 8 slices just like you would cut a pizza and prick the entire pastry using a fork.

Brush the surface with a mixture of water and sugar. 

Take it to a preheated oven at 200° C (400° F) and bake for 25 minutes.

After the pastry has been baked, place it on top of the dessert we prepared and fill the sides of the dessert with the pastry crumbs. 

Finish by adding one tablespoon of jam on top of the dessert. 

Serve.