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Mascarpone Puff Pastry

Course Dessert
Prep Time 1 hour
Cook Time 30 minutes
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 4.5x3.5 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.
Notes:
  • 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.