I decided I wanted to make a recipe from Tastespotting, while I was running around exploring, so when I happened upon a practically do-it-in-your-sleep dessert like this, I said, “Why not?”

It comes from The Baker’s Daughter, who seems to bake too much for her own good but seems otherwise okay.

First, you get your puff pastry and thaw it out.

Then, you roll  it a bit thinner and bake it according to package instructions, minus a few minutes, until golden.  (I didn’t roll it thinner, which I regret now.)

Then, you mix a package of room-temp cream cheese with a lemon’s worth of lemon zest, 1/2 c sugar, and a little whipped cream (a few T) for consistency.  After the puff pastry is cool, pipe the cream cheese onto it, add blackberries (which were on sale), pipe on a dot of cream cheese, then add a lid.  Sprinkle with powdered sugar.

This was a terrific project to do with Ray, by the way.  Totally kid-friendly.  The next step up from Rice Krispy bars, in fact, but about 1000x more elegant.  And tasty?  No…it’s terrible.   Forget I said anything.