Description
These Mascarpone Puff Pastries combine flaky golden puff pastry with creamy mascarpone filling, tangy homemade lemon curd, and fresh berries. They make an elegant yet approachable dessert perfect for brunches, parties, or special occasions.
Ingredients
1 store-bought puff pastry sheet
1 egg
2 tbsp milk
1/3 cup coarse sugar
3/4 cup cold whipping cream
2/3 cup powdered sugar
1 tsp vanilla
3/4 cup mascarpone cheese
4 tbsp lemon zest
1/4 cup lemon juice
1/3 cup granulated sugar
3 tbsp unsalted butter, room temperature
2 large eggs
1/8 tsp salt
1 cup mixed berries
Powdered sugar, for dusting
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Thaw the puff pastry until it unfolds easily, then cut it into 6 rectangles.
- Place the pastry rectangles on the prepared baking sheet and lightly score the tops without cutting all the way through.
- Whisk together 1 egg and milk. Brush the mixture over the pastries and sprinkle with coarse sugar.
- Bake for 12 to 15 minutes until puffed and golden brown. Let the pastries cool completely.
- Whip the cold whipping cream and powdered sugar together until soft peaks form.
- Add mascarpone cheese, vanilla, and 1 tbsp lemon zest. Continue whipping until smooth and creamy.
- To make the lemon curd, beat the butter, granulated sugar, and remaining lemon zest until light and fluffy. Add the eggs one at a time, then mix in the lemon juice and salt.
- Transfer the lemon curd mixture to a saucepan and cook over medium-low heat, stirring constantly, until thickened and creamy. Chill in the refrigerator until cooled.
- Cut around the scored pastry centers and gently press them down to create a space for the filling.
- Fill each pastry with mascarpone cream, spoon lemon curd over the top, and garnish with mixed berries.
- Dust with powdered sugar before serving.
Notes
Fresh berries provide the best texture, but thawed and drained frozen berries can also be used.
Store-bought lemon curd can be substituted to save time.
For extra flavor, add a small splash of almond extract to the mascarpone filling.
Assemble the pastries shortly before serving to keep the puff pastry crisp.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
