Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • 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 12x12 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 pairing 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.