Summer Berry Rissoles

Ingredients

• 2 sheets frozen puff pastry, thawed
• 1/2 cup raspberries
• 1/2 cup blueberries
• 2 teaspoons flour
• 2 teaspoons sugar
• 1 egg, beaten
• Vegetable oil for frying
• Powdered sugar

Directions

1. Pour vegetable oil into a pot until it comes halfway up the sides, then start warming it to 350 degrees F. With a little bench flour, roll the cold but thawed puff pastry into a square about 12 inches on each side. Slice the pastry crosswise into 4 even strips.
2. Combine the berries with the flour and sugar. Think of the assembly like ravioli: one pastry strip holds the fruit, another covers it, and then you cut out the rounds. Start with 2 strips of dough. Lightly coat each one with beaten egg so the layers will seal. Mentally mark the bottom strip into 4 squares. In alternating spots, set either 2 raspberries or 3 blueberries in the center of each square.
3. Lay the second strip over the filled one with the egg-washed side facing down. Use your fingertips to form small pockets around the fruit, pressing gently around and between the fillings to push out air and seal the pastry well. Dust a 2 1/2-inch ravioli stamp with flour, then cut out the small scalloped rissoles.
4. Once the oil is at 350 degrees F, cook the rissoles in 2 batches for 5 to 6 minutes, until they are golden and crisp-looking with flaky layers. Transfer them to paper towel to drain, then cover them generously with powdered sugar. Eat them while they are still very hot.