Prepare the Pastry:

• In a bowl, combine flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
• Gradually add cold water and mix until the dough forms. Wrap in plastic and refrigerate for 20 minutes.

Make the Fillings:

• Fruit Compote: In a saucepan, cook berries, sugar, and lemon juice over medium heat until softened. Let cool.
• Creamy Custard: Heat milk in a saucepan. In a separate bowl, mix cornstarch, sugar, and egg yolk. Gradually whisk hot milk into the mixture, return to the saucepan, and cook until thickened. Add vanilla and let cool.
• Chocolate Ganache: Heat cream in a small pot until just simmering. Pour over chopped chocolate and stir until smooth.

Assemble the Desserts:

• Preheat the oven to 375°F (190°C). Roll out the chilled dough and cut into squares or circles.
• Spoon a small amount of the desired filling onto each piece of dough. Fold and seal the edges to form a pocket.
• Arrange on a baking sheet lined with parchment paper and bake for 20 minutes or until golden.

Cool slightly before serving. Enjoy these flaky, flavorful treats with tea or coffee.