DIRECTIONS:

Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375 degrees F. Lightly grease 24 mini muffin pan cups.

Unfold 1 pastry sheet onto a lightly floured surface. Roll into a 12 x 12 inch rectangle. Cut pastry into 24 2-inch squares. Press squares into prepared muffin pan cups. Brush top edges of pastry with egg, and prick center with a fork.

Bake for 10 minutes or until golden brown. Immediately press handle end of a wooden spoon into center of each shell to make an indentation. Cool in pans on wire racks for 5 minutes. Remove pastry cups from pans and cool completely on wire racks.

Beat the cream cheese in a medium bowl with an electric mixer on medium speed until it’s smooth. Beat in the lemon curd. Stir in the whipped topping.

Pipe or spoon about 1 1/2 teaspoons cheese mixture into each pastry cup. Refrigerate for at least 10 minutes before serving or up to 1 day ahead. Top with a raspberry or blueberry.