Puff Pastry Pie with Jam

Start by marking the puff pastry using a bundt pan. 

Then, cut along the marking using a pastry cutter. 

Now, cut the edges in half with a knife separating them from the center then using a fork, prick the entire pastry.

Brush the mixture of water with sugar over the whole pastry.  

Take it to a preheated oven at 180° C (350° F) and bake for 25 minutes. 

Next, mark another 300g of puff pastry using the same pan as a guide.

Cut along the marking, remove the edges and cut the pastry into 8 equal pieces using a knife. 

Prick with a fork and brush it with a mixture of water and sugar. 

Take it to a preheated oven at 180° C (350° F) and bake for 25 minutes. 

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

Add the sugar and stir until the fruits are completely melted.

Dissolve the cornstarch in the water, add it to the jam and stir until it thickens slightly.

Stop stirring and set aside until it reaches room temperature.

Now, in a large bowl, add the whipping cream, the powdered sugar and the cream cheese. 

Beat everything very well with an electric mixer until stiff peaks form.

Next, to assemble the recipe, with a piping bag, add the whipped cream to the cake base we baked earlier and spread it out evenly.

Add half of the jam we prepared and spread it out. 

Cover it with the cream and spread it into an even layer.

Then, add the other half of the jam and spread it out well.

Now, add the other pieces of pastry we baked and cover the sides of the dessert with the remaining cream.

Place the dessert in the fridge and let it chill for at least 3 hours. 

After that time has passed, decorate the sides of the dessert with the crumbs of the puff pastry we baked. 

Finish with powdered sugar and jam to taste.

Serve.