- In a large bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together. Be careful not to overwork the dough. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Berry Compote:
- In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10-15 minutes.
- Remove the compote from the heat and let it cool completely.
- Bake the Pastry Balls:
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.
- Cut the dough into small circles, about 2 inches in diameter. Place a small spoonful of the berry compote in the center of each circle, then fold the edges up to form a ball, pinching to seal.
- Place the pastry balls on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastry is golden brown and crisp. Remove from the oven and let them cool completely.
- Prepare the Cream Filling:
- In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip the cream, as it can become grainy.
- Assemble the Pastry Balls:
- Once the pastry balls have cooled, carefully cut a small slit in each one and pipe or spoon in the whipped cream. If you prefer, you can also cut the balls in half and fill them like mini cream puffs.
- Serve and Enjoy:
- Arrange the filled pastry balls on a serving platter. You can drizzle them with extra berry compote or dust them with powdered sugar for a finishing touch. Serve immediately or refrigerate until ready to serve.
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