Pastry Stack-Ups with Warm Berry Sauce

Prep Time 20 min
Cook Time 15 Min
Servings 6
Difficulty Easy


  • No-Stick Cooking Spray
  • 1 sheet (from 17.3 oz. pkg.) frozen puff pastry thawed but still cold
  • Cinnamon-sugar
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1 (8 oz.) container cream cheese, softened
  • 1 (11.3 oz.) jar Smucker's® Mosaics Strawberry Blackberry Fruit Spread
  • 1 to 2 teaspoons balsamic vinegar
  • 2 cups fresh berries (blueberries, raspberries, sliced strawberries and/or blackberries)


  • Step 1

    HEAT oven to 425°F. Coat baking sheet with no-stick cooking spray. Roll pastry on lightly floured surface to seal any cracks. Cut evenly into 8 rectangles. Place on prepared baking sheet. Coat tops lightly with cooking spray. Sprinkle with cinnamon-sugar.

  • Step 2

    BAKE 11 to 13 minutes or until puffed and golden brown. Remove to wire rack to cool.

  • Step 3

    BEAT cream cheese in medium bowl with mixer on medium speed until fluffy. Beat in whipped topping until blended.

  • Step 4

    SPLIT each pastry in half horizontally to make 2 layers. Spoon cream cheese mixture onto 8 bottom pastry layers. Cover with top pastry layers.

  • Step 5

    HEAT fruit spread and vinegar in large skillet over medium heat until melted and bubbly. Remove from heat. Stir in berries until coated. Spoon over desserts. Serve immediately.

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