When you want to whip up a simple and scrumptious dessert, puff pastry is your friend. Keep a box in the freezer and you’ll always be prepared for a party, whether you decide to serve something sweet or savory. To celebrate a happy couple’s engagement, I made these heart-shaped raspberry-Mascarpone pastries with just a few hours’ notice.
Each flaky puff pastry heart is filled with honey-Mascarpone and fresh raspberries; this is a basic recipe open to interpretation, so use whatever berry you love best. No matter what spin you put on these pastries, your creation will impress and only you’ll know how effortless the assembly was!
1 package (17.3 oz) puff pastry sheets, thawed
8 ounces Mascarpone, softened at room temperature
2 Tbsp honey
1/4 tsp vanilla extract
1 1/2 cups fresh raspberries
Preheat oven to 400°F and line a baking sheet with parchment paper. Unfold pastry on a cutting board and use a 2 1/2-inch biscuit cutter to cut out 24 hearts or rounds. Place 1 inch apart on prepared baking sheet; use a fork to prick in several places. Bake about 15 minutes or until golden and puffed.
Remove pastries from oven and place on a wire rack to cool. Combine Mascarpone, honey, and vanilla in a small bowl. Use a serrated knife to carefully cut pastries in half. Use an offset spatula to spread each half with about 1/2 teaspoon filling. Arrange raspberries on 24 halves, then sandwich with remaining halves, pressing gently.
Chill pastries in the fridge for 1 hour before serving. Store filled pastries in the refrigerator up to 2 days.
Yield – 24 pastries (serving size: 1)
Calories – 110
Carbs – 9