Mascarpone Puff Pastry

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Want a standout treat for your next get-together? Try this Mascarpone Puff Pastry! The puff pastry is baked to golden perfection, filled with creamy mascarpone frosting, and topped with tangy lemon curd. This dessert is a delightful twist on traditional pastries and will be a crowd-pleaser for any occasion.

The rich, creamy mascarpone frosting pairs beautifully with the zesty lemon curd, creating a unique and flavorful dessert. The mild sweetness of the mascarpone is balanced by the bright, tart lemon curd. Plus, it’s easy to make with just a few ingredients and minimal prep time.

You can customize this pastry filling to suit your taste. Skip the lemon curd if you like, or fill it with something else entirely—pastry cream, whipped cream, or cream cheese frosting all work great!

Mascarpone Puff Pastry

Prep Time 1 hour
Cook Time 30 minutes
Course Dessert
Servings 6 pastries


Puff Pastry:

  • 1 puff pastry sheet
  • 1 egg
  • 2 tbsp milk
  • cup coarse sugar 66 grams

Mascarpone Frosting:

  • ¾ cup cold whipping cream 177 ml
  • cup powdered sugar 82 grams
  • 1 tsp vanilla extract
  • ¾ cup mascarpone cheese 169 grams
  • 1 tbsp lemon zest optional

Lemon Curd:

  • 3 tbsp lemon zest
  • ¼ cup lemon juice 60 ml
  • cup granulated sugar 66 grams
  • 3 tbsp unsalted butter room temperature (42 grams)
  • 2 large eggs
  • tsp salt

To Assemble:

  • 1 cup mixed berries
  • Powdered sugar for dusting


Puff Pastry:

  • Thaw Pastry: Thaw the puff pastry on the counter for 30-40 minutes, or in the microwave. For microwave thawing, wrap in paper towels and microwave for 15 seconds on each side until soft.
  • Cut Pastry: Cut the pastry into 6 rectangles, about 4.5×3.5 inches each.
  • Prepare Pastry: Place rectangles on a baking sheet lined with parchment paper. Score the tops with a knife (don’t cut all the way through) to create a space for the filling.
  • Egg Wash: Whisk the egg and milk together, brush over the tops, and sprinkle with coarse sugar.
  • Bake: Bake at 400°F for 12-15 minutes until golden. If your oven runs hot, bake at 375°F. Let them cool before filling.

Mascarpone Frosting:

  • Whip Cream: Whip the cold heavy cream and powdered sugar until soft peaks form.
  • Mix Ingredients: Add lemon zest (optional), mascarpone cheese, and vanilla extract. Whip until smooth.

Lemon Curd:

  • Cream Butter and Sugar: Beat butter, sugar, and lemon zest in a mixer until light and fluffy.
  • Add Eggs: Add eggs one at a time, mixing well after each.
  • Cook Mixture: Add lemon juice and salt. Stir on low speed until combined.
  • Cook Curd: Transfer mixture to a saucepan. Cook over medium-low heat, stirring constantly, until thickened and creamy (temperature should reach 170°F).
  • Cool: Pour into a bowl and let cool in the fridge.


  • Prepare Pastries: Use a knife to cut along the scored lines on the baked pastry rectangles. Press down the centers to create a space for the filling.
  • Fill Pastries: Pipe or spoon mascarpone frosting into the pastries. Add a dollop of lemon curd on top.
  • Add Toppings: Top with mixed berries and dust with powdered sugar.


  • Fridge: Store pastries in the fridge for up to 2 days. Let them come to room temperature before serving.
  • Frosting Variations: You can use vanilla bean seeds instead of vanilla extract or skip the lemon zest.
  • Egg Wash Variations: The egg wash can be made with just milk, just egg, only yolk mixed with a bit of water, or only egg whites whisked. Each variation will give a slightly different result in shine and color.

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