Raspberry Lemon Mascarpone Pastries
- Ready in: Prep: 50 M (40 inactive) Cook: 12 M
- Serves: 8
- Complexity: easy
Light, flaky Puff Pastry Sheets filled with creamy mascarpone and lemon zest, topped with ripe raspberries and fresh mint – THE recipe for spring brunch!
Step by Step Directions
Remove Puff Pastry Sheets from freezer and thaw for 40 minutes.
Pre-heat oven to 400°F. Lightly flour your work area; unfold Puff Pastry Sheet, removing parchment paper. Roll out sheet into a 12×12 inch square. Cut out 4 5-inch circles in the dough (I cut around a prep bowl). In the middle of each pastry, use a paring knife to score a smaller circle (approximately 3 inches) – only cut the dough halfway through. Repeat with second Puff Pastry Sheet. Place on a parchment-lined baking sheet. *If your dough has warmed up considerably during this process, place in fridge for 10 minutes before baking. Egg wash the outer ring of each pastry. Bake for 12-14 minutes, until golden brown. Cool completely on a cooling rack.
Meanwhile, mix together mascarpone, lemon zest, powdered sugar, and vanilla extract.
Once pastries have cooled, gently push down the inner circle. Spread mascarpone in the center hole. Optional: sprinkle chopped mint on top of mascarpone layer. Cover mascarpone with fresh raspberries and garnish with fresh mint.