Preheat oven to 350 degrees.

Make the ricotta filling by combining all ingredients in a mixing bowl. Mix well with a wooden spoon to thoroughly combine. Set aside.

Thaw the puff pastry according to package instructions. Remove the pastry from the refrigerator and place sheets on a clean, dry surface. Use a small, sharp knife to cut the each pastry along their two long folds (so that each sheet is divided into 3 long rectangles.). Then cut each rectangle into four smaller rectangles (so that they each measure about 2″ x 3″). Half of these will become the rectangle “bases”, and half the rectangle “frames”.

To make the “frames”, take half of the rectangles and cut out their centers so that approximately 1/2″ of pastry makes a frame around the edges. (See photo.) Then lightly brush the “bases” with water around the edges, and lay the “frames” on top of them, pressing gently together.

Transfer the “frame”/”base” combos to two large cookie sheets lined with parchment paper (or well-greased cookie sheets), so that you have 12 per sheet. (Be sure that they’re about 2″ apart. Depending on the size of your cookie sheets, you may need to spread them out over 3 sheets…)

Fill the inside of each frame with about 1 tablespoon of the ricotta mixture. Then brush the edges of the frame with egg white. Transfer sheet to the oven, and cook for about 15-18 minutes, or until the puff pastry is fully “puffed” and begins to turn slightly golden. Remove from oven, and add berries to the center of the ricotta mixture.

Drizzle with the glaze (optional). But definitely give these a lovely dusting of powdered sugar to finish them off. :)