Blackberry Beggar's Purse

My husband loves blackberries, so I picked some up to make him an anniversary dessert (we're doing our real anniversary celebration when we go to New York City the first week of June). Of course, on our actual anniversary, he suggested that we go out for pizza, so I made this the day after (last night). I had some puff pastry in the freezer. I don't remember why I bought it, but I figured blackberries and puff pastry can't be wrong. Years ago, there was a restaurant here that served a dark chocolate-cherry-walnut beggar's purse, which gave me the idea for what to do with these blackberries and puff pastry.

Blackberry Beggar's Purse
1/3 sheet frozen puff pastry
12 oz fresh blackberries, rinsed and dried
2-6 t sugar (depending on the sweetness of the berries and your taste)
gelato or whipped cream for serving (I went with Talenti Sicilian Pistachio YUM)

Thaw the puff pastry according to package directions. Preheat oven to 375°F. Cut the third of a sheet of puff pastry in two and roll each on a lightly floured surface into a 7- or 8-inch square. Place the puff pastry squares on a parchment-lined baking sheet (this I did not do, and transferring the filled sheets from the counter to the baking sheet was not very fun). Pile about half of the blackberries in the middle of each square (I saved a few berries for garnish) and sprinkle with sugar.

Don't do this. Put the pastry on the baking sheet first!

Fold the corners of the pastry in to the middle and pinch together. Use a little water if the corners don't stick together, or use egg wash (that seemed like a waste of an egg, but you could brush the pastry for a nice shine, too).

That one edge looks ragged because it was the edge of the puff pastry.

Bake for 25-30 minutes, until the pastry is golden. Serve with a scoop of gelato or a dollop of whipped cream and some fresh berries.

Makes 2 purses.