Learen how to make Puff Pastry Berry Bars, one of Rita's recipes for diabetes management.

Puff Pastry Berry Bars


  • 1 sheet frozen puff pastry, thawed
  • ¼ cup sugar or preferred sugar substitute
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped crystallized ginger
  • 2½ cups mixed berries
  • 1 egg
  • 2 tablespoons water


  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. On a lightly-floured surface, roll out the pastry to 15x12-inch rectangle. Transfer to the parchment paper.
  3. In mixing bowl stir together the sugar, cornstarch and ginger. Cut any large berries in half. Add assorted berries to the sugar mixture. Toss to combine.
  4. Spoon berry mixture crosswise onto one half of the pastry crust, spreading evenly to within 1-inch of the edge.
  5. In small bowl whisk together the egg and water. Brush onto the uncovered edges of the pastry crust.
  6. Fold over the uncovered half of the pastry to cover the berries. Press the edges together firmly with a fork to create a seal. Brush the top lightly with the egg wash. Cut 2 to 3 slits across the top of the crust.
  7. Bake in oven for 30 minutes or until curst is browned and filling is bubbly. Remove from oven and let cool for 5 minutes. Transfer to wire rack to continue cooling. Cut into 16 bars.

The cut bars can be stored in a single layer in a container with a lid; store in the refrigerator.