If you’re looking for something special to serve guests at your next gathering, look no further than this delicious Mascarpone Puff Pastry. Puff pastry baked to golden perfection, filled with mascarpone frosting and lemon curd. This decadent and delicious treat is sure to be a hit with everyone at the table.
The combination of rich and creamy mascarpone frosting and tangy lemon curd makes this dessert a unique and flavorful treat. The mild sweetness of the mascarpone frosting is perfectly complemented by the bright and tart notes of the lemon curd. Plus, it’s simple to make, as it only requires a few ingredients and minimal preparation.
Essentially you can fill this pastry with anything you want. You can even just use the mascarpone filling and leave the lemon curd out. It’s up to you and your taste.
The best part about this Mascarpone Puff Pastry recipe is how easy it is to make, and how you can customize it to your own taste.
You can also use the base recipe for baking the pastry and fill it with other things other than mascarpone, such as pastry cream, whipped cream, cream cheese frosting.
To me, the mascarpone and lemon curd combination is the best, because it’s the perfect combination of tart, sweet, and creamy, combined with the flaky and crispy pastry.
I also like to top the mascarpone puff pastries with mixed berries such as blueberries and raspberries.
But I have also made this recipe only topping with strawberries, and skipping the curd, which was also phenomenal.
How to make Mascarpone Puff Pastry
Here are the simple steps on how to make this easy puff pastry dessert.
Step 1: cut the thawed pastry sheet into 6 rectangles that should measure about 4.5×3.5″. It’s ok if they are a bit bigger or smaller.
Step 2: score the tops of the dough with a knife. Don’t 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.
I like to bake the pastries at 375 Fahrenheit on my countertop convection oven, because it runs a bit hot. And I bake the pastries at 400 Fahrenheit on my regular electric oven. 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.
To fill the pastries, simply use a knife to cut where the slits are, and push down the center to make room for the filling.
Pipe the mascarpone filling and then top with the lemon curd and berries.
The pastries are best if served immediately, but will also hold up nicely in the fridge for up to 2 days. They won’t get soggy, but the dough might get a bit hard from being in the fridge, so let it come to room temperature before serving.
How to thaw puff pastry?
You can thaw puff pastry by letting it sit on the counter for 30 to 40 minutes. The pastry should be good to use when it can be easily unfolded.
Can you thaw puff pastry in the microwave?
How to quickly thaw puff pastry? Use the microwave. Remove the pastry from the packaging and wrap it in paper towels. Then place it in the microwave for 15 seconds, flip the pastry and microwave for another 15 seconds.
What temperature to bake puff pastry?
For this recipe it’s best to bake it at 375ºF or 400ºF depending on your oven. I bake it at 375 on my large electric oven, and 400 on my countertop convection oven.
If you like this Mascarpone Puff Pastry, here are some more recipes you might like:
- Strawberry Rhubarb Galette
- Lemon Pie
- Mixed Berry Galette
- Pecan Pie Pastries
- Passionfruit Tart
- Boston Cream Pastry
- Easy Pecan Pie
Mascarpone Puff Pastry
- 1 puff pastry sheet
- 1 egg
- 2 tbsp milk
- 1/3 cup coarse sugar 66 grams
- 3/4 cup cold whipping cream 177 ml
- 2/3 cup powdered sugar 82 grams
- 1 tsp vanilla
- 3/4 cup mascarpone cheese 169 grams
- 1 tbsp lemon zest optional
- 3 tbsp lemon zest
- 1/4 cup lemon juice 60 ml
- 1/3 cup granulated sugar 66 grams
- 3 tbsp unsalted butter room temperature 42 grams
- 2 large eggs
- 1/8 tsp salt
- 1 cup mixed berries
- powdered sugar
- Thaw the puff pastry. To thaw the puff pastry you can leave it on the counter for 30 to 40 minutes. Thawing time will depend on how hot or cold the kitchen is.
- Or you can thaw the pastry in the microwave. Remove the pastry from the box, and remove from the plastic of paper wrapping. Wrap the pastry in a couple of sheets of paper towel. Place it in the microwave for 15 seconds. Turn the pastry over, microwave for another 15 seconds. The pastry should be soft and open easily. If the pastry is still not opening easily, microwave just for another few seconds.
- Cut the pastry into 6 rectangles, measuring about 4.5×3.5″, it’s ok if they are a bit bigger or smaller.
- Place the rectangles on a baking sheet lined with parchment or silicone.
- Score the top of each rectangle with a knife, but don’t cut all the way through. This is done so you can push down on it later and pipe the filling inside.
- Whisk the egg and milk together. Brush egg/milk mixture on top and sprinkle coarse sugar.
- Bake at 400 Fahrenheit for 12 to 15 minutes until puffed up and golden. You can bake at a lower temperature, around 375 Fahrenheit if your oven runs hot, or if it's convection. Baking time may vary from one oven to the other.
- Let it cool down before filling.
- Start by whipping the heavy cream and powdered sugar until soft peaks form. Make sure the heavy cream is super cold.
- Add the zest of one lemon, it's optional but I love it.
- Add the mascarpone cheese and vanilla.
- Whip again until smooth.
- Beat the butter at medium speed in the bowl of an electric mixer with the sugar and lemon zest until the mixture is light in color and fluffy.
- Add the eggs, one at a time, waiting until one egg has been completely incorporated before adding the next one.
- Add the salt and lemon juice and stir on low speed. The mixture may look curdled and separated at this point. That's ok.
- Pour the mixture in a small sauce pan with a heavy thick bottom, and cook over medium-low heat, while stirring nonstop.
- You are looking for a very thick and creamy curd. Don’t stop stirring, don’t look away. And don’t let the curd actually come to a boil.
- The temperature of the curd should be reach 170F.
- When that happens, remove from the heat and pour into a heat proof bowl.
- Let it cool in the fridge.
- The shelf life of lemon curd will be up to 1 week in the fridge, and up to 3 months in the freezer, if well packaged in a closed, air tight container.
- To assemble the pastries, use a knife to cut around where the lines you scored previously were. Then push down in the center. Pipe or spoon the mascarpone frosting in the pastries. Top with lemon curd. Then top with berries and dust with powdered sugar.
- Store the pastries in the fridge for up to 2 days, but they are best served immediately. They won't get soggy, but the dough might get a bit hard from being in the fridge, so let it come to room temperature before serving.