Berry Jam-Filled Puff Pastry

Start by sprinkling wheat flour on a cupcake tray.

My tray has 12 cups, but you can use a smaller tray if you like.

Place the sheet of puff pastry over the tray and press firmly to fit it into each cup.

Then, use the bottom of a glass to press again, ensuring it's well fitted and even and set aside. 

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

Add the honey and mix everything very well until the fruits melt.

Next, dissolve the cornstarch in the water, add it to the fruit mixture and mix everything very well until it thickens and turns into a jam.

Transfer to a medium bowl and let it cool until it reaches room temperature.

In the tray with the puff pastry, add 1 teaspoon of the unsweetened natural yogurt and 2 tablespoons of the cooled jam we prepared to each cup.

Cover everything with another 300 g of puff pastry and press the edges and center well to ensure it is nicely sealed.

Then, cut off the excess pastry and flip everything onto a large baking sheet.

Now, brush the melted unsalted butter over everything.

Take it to a preheated oven at 180° C (350° F) and let it bake for 30 minutes.

To finish, sprinkle refined sugar over the entire dessert.

Serve.