Mascarpone Puff Pastry
Servings 6 pastries
Ingredients
Puff Pastry:
- 1 puff pastry sheet
- 1 egg
- 2 tbsp milk
- ⅓ cup coarse sugar 66 grams
Mascarpone Frosting:
- ¾ cup cold whipping cream 177 ml
- ⅔ 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
- ⅓ cup granulated sugar 66 grams
- 3 tbsp unsalted butter room temperature (42 grams)
- 2 large eggs
- ⅛ tsp salt
To Assemble:
- 1 cup mixed berries
- Powdered sugar for dusting
Instructions
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.
Assemble:
- 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.
Notes
Storage:
- 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.