Raspberry Blueberry Puff Pastry Boats

Preheat the oven to 190 °C top/bottom heat. Line a baking sheet with baking paper. Spread a little agave syrup or honey on the baking paper in 9 spots (each the size of the future boats).

Wash the fresh raspberries and blueberries, pat them dry, and distribute them evenly on the syrup-coated areas.

Roll out the fresh puff pastry and cut it into 9 equally sized rectangles. The rectangles should be about 0.5 cm larger on each side than the fruit-covered areas on the baking sheet.