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Raspberry Lemon Mascarpone Pastries

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  • OGWLAdmin Starlett
  • Ready in: Prep: 50 M (40 inactive) Cook: 12 M
  • Serves: 8
  • Complexity: easy
Raspberry Lemon Mascarpone Pastries

Light, flaky Puff Pastry Sheets filled with creamy mascarpone and lemon zest, topped with ripe raspberries and fresh mint – THE recipe for spring brunch!


  • 2 Pepperidge Farm® Puff Pastry Sheets
  • 1 egg + 1 teaspoon water, whisked (for egg wash)
  • 8 ounces mascarpone cheese
  • 1/2 teaspoon lemon zest (~1 lemon)
  • 1 teaspoon powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 pints raspberries
  • 1/4 – 1/2 cup fresh mint, for garnish
  • Step by Step Directions

    1. rlcutcircles

      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.

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