"Nothing could be easier to make. Store-bought puff pastry (you're welcome to make your own, but I can attest there's nothing frivolous about that) is rolled out, and berries are placed along in little tidy rows. Another sheet of pastry is placed over the top, and a ravioli stamp seals the deal. Then fry them up, and shake them around in a lunch bag full of snowy white powdered sugar. Keep in mind that "rissoler" in French means "to brown," so make sure they are well-colored and crisp on the outside. The sweetness of the sugary coating, combined with the crisp buttery richness of the pastry and the sweet-tart popping berry center make these rissoles somewhere between a doughnut and one of Aunt Polly's all-American pies. Get 'em while they, and the season, are still hot! As Robert Frost once wrote, "nothing gold can stay." That includes the summer sun, and golden-browned, juicy berry rissoles." - Steven Perez from Bookmarklet