24/08/2026
Try our delicious puff pastry in this recipe and let us know how it comes out by tagging us in your pics!
Step 1: Cut the thawed pastry sheet into 6 rectangles. Size is up to you whether you want bigger or smaller squares.
Step 2: Score the tops of the dough with a knife. Donāt cut all the way through. You are just making a dent, so you will be able to easily push down on the center once the pastry is baked, to fill it with the cream.
Step 3: Brush the tops of the pastries with the egg wash. The egg wash could be egg mixed with milk, just milk, just egg. There is more than one way to do an egg wash. The results will be slightly different, but they will all help get a shinier and golden pastry.
Step 4: Top the pastry with coarse sugar before baking.
Step 5: I like to bake the pastries at 180*C on my countertop convection oven, because it runs a bit hot. Bake until the pastries are puffed and golden.
Let the pastries cool down before proceeding with the filling.
To make the filling for the mascarpone pastries, start with very cold heavy cream. Whip with powdered sugar it until it forms soft peaks, about 2 minutes depending on your mixer. Add lemon zest, vanilla, and the cold mascarpone. Please note that the zest is optional, but does give a citrusy taste to the cream and brightens it up. It will be wonderfully paired with the curd later in the pastry.
Pipe the mascarpone filling and then top with the lemon curd and berries
Ingredients:
Mascarpone Frosting
3/4 cup cold whipping cream
2/3 cup powdered sugar
1 tsp vanilla
3/4 cup mascarpone cheese
1 tbsp lemon zest (optional)
Lemon Curd
3 tbsp lemon zest
1/4 cup lemon juice
1/3 cup granulated sugar
3 tbsp unsalted butter room temperature
2 large eggs
pinch salt
