Jam-Filled Puff Pastry

Start by cutting the puff pastry.

To do this, use a round pot lid as a guide then cut the pastry along the marking using a pizza cutter.

Next, remove the excess pastry and also cut the paper around the pastry using scissors.

Transfer the puff pastry to the oven rack and place a baking sheet underneath it. 

Shape the pastry by arranging it into the grid spaces and set aside. 

In a large skillet over medium to low heat, add the frozen berries, the honey and mix everything together until the fruits are completely melted.

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

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

Once cooled, brush the heavy cream over the entire puff pastry we prepared earlier.

Add ground cinnamon to taste then fill the gaps we left in the puff pastry with the jam we prepared.

Cover everything with another 300g of puff pastry and make sure to press the edges firmly to seal it. 

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

To finish, sprinkle powdered sugar over the entire dessert.

Serve.