• Thaw one sheet of puff pastry according to package directions.
• On a lightly floured work surface, unfold puff pastry.
• Use a pastry cutter or knife to cut the pastry into 12 even rectangles. First, cut pastry on the lines into thirds. Cut each third into 4 even rectangles.
• Place pastry onto a baking sheet and bake for 12-15 minutes, or until pastry is puffed and golden brown.
• Cool completely.
• While pastry is baking, wash the fruit and place on paper towels to dry.
• Using a hand mixer, beat heavy whipping cream until it starts to thicken.
• Add pure vanilla extract and powdered sugar and beat until light and fluffy.
• Add the cream to a large pastry bag with a star tip. Place the pastry bag/cream in the refrigerator. If you do not have a pastry bag it's perfectly fine. You can use a ziplock bag with a corner cut off or just use a tablespoon to fill the cream puff.

Assembling the Cream Puffs

• Cut the baked puff pastry, horizontally with a serrated knife. Lay pieces next to one another.
• Use the piping bag to pipe cream on the bottom and top of the puff pastry.
• Add mixed berries to both the bottom and top pieces. Place pieces together creating a sandwich.
• If desired, pipe on cream on the top of the sandwich. Sprinkle with powdered sugar.
• Serve and enjoy!
• To store, place in an airtight container in the refrigerator for up to 3 days. Best eaten within a few hours of assembling the cream puffs to avoid sogginess.