Looking to cut down on time? Prepare the pastries and cool completely. Place in an airtight container and store at room temperature for up to 3 days.

Berries and Cream Pastries

Preheat oven to 400F. Line baking sheet with parchment paper; set aside.

Unfold each pastry sheet onto a lightly floured surface. Use a 3-inch round scalloped cutter to cut six rounds from each sheet. Place cutouts on prepared baking sheet. Bake for 10 to 12 minutes or until puffed and lightly golden. Cool pastries on a wire rack.

Combine yogurt, lemon curd and lemon zest. Fold in whipped topping.

Cut each pastry horizontally in half. Pipe or spoon yogurt mixture on pastry bottoms; top with berries. Spread preserves on cut sides of pastry tops; place tops on fruit. Dust with powdered sugar.

Make-Ahead Tip: prepare the pastries and cool completely. Place in an airtight container and store at room temperature for up to 3 days.