Fruit Mille Feuille with Mascarpone Cream (video)

One of my personal favorites – mixed berry and fruit mille feuille with mascarpone cream. These simple yet impressive dessert stacks are perfect for any summertime occasion. Plus, they’re super easy to make! Simply cut, then bake a sheet of French puff pastry, top it with mascarpone whipped cream, homemade tart raspberry sauce, and loads of fruit and berries. This dessert is always a huge hit with everyone. Serve these as single, double, or triple layered treats!

Watch My Mille Feuille Video Tutorial

Watch my YouTube video tutorial for step-by-step instructions for making this easy fruit mille feuille dessert! Plus, get extra tips and tricks for making the recipe. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!

Ingredients for My Fruit Pastry Recipe

This impressive and delicious fruit puff pastry recipe requires just a few ingredients! Here’s what you’ll need for the recipe; find the full list of ingredients in the recipe card below.

• French Puff Pastry: this buttery and flaky dough is typically sold in the freezer section of most grocery stores. Take it out of the freezer and into the refrigerator to thaw about 1 to 2 days in advance.
• Mascarpone Cheese: this creamy cheese makes the filling extra delicious! You can also use cream cheese for this recipe.
• Heavy Cream: make sure to keep the cream chilled until you’re ready to make the filling!
• Fruit & Berries: I used nectarines, strawberries, blueberries, cherries, and raspberries for my dessert. Feel free to include your favorite fruit and mix things up.
• Raspberries: for making the raspberry sauce. You can use fresh or frozen berries for the sauce.
• Vanilla: I used vanilla bean paste for this recipe to add those little specks of vanilla to the filling. Regular vanilla extract will also work well.

Supplies & Tools

Need some supplies or tools to make this fruit puff pastry at home? You can purchase some of the items I use in my kitchen online using my Amazon Affiliate Links. Using these links won’t cost you extra and I’ll earn a small commission.

Thawing the Puff Pastry

You’ll want to start making this fruit mille feuille recipe with the puff pastry. I recommend taking the frozen puff pastry from the freezer into the refrigerator a day or two beforehand to let it thaw slowly.

If you’re making this dessert last minute, let the puff pastry stand at room temperature for a few hours to thaw. Once it’s thawed, place it back into the refrigerator to chill for 1 hour. The dough needs to be chilled when you work with it.

Preparing & Baking the Puff Pastry

Here’s how I make the puff pastry for my mille feuille:

1. Preheat your oven to 400F and line two large baking sheets with parchment paper or silicone mats. Set aside.
2. Remove your puff pastry from the refrigerator and gently until it onto an unfloored work surface. Using a long knife, score the dough first into equal sized squares; I got 12 pieces from 1 sheet. Then use a pastry cutter to cut the dough.
3. Gently lift the pastry squares onto your prepared baking sheets, spacing them at least 1 inch apart.
4. Place the egg into a measuring cup or bowl and whisk until it’s smooth. Use a pastry brush and brush the egg lightly over each square, then sprinkle with large, granulated sugar. Pierce the dough all over with a fork.
5. Bake the puff pastry at 400F for about 15 minutes, until it’s golden brown and fluffy. Remove the puff pastry from the oven and let it cool completely on a wire rack.

Making the Raspberry Sauce

While your puff pastry is cooling, it’s the perfect time to make some homemade raspberry sauce. This tart and fruity sauce is my favorite dessert condiment. It pairs so well with this fruit mille feuille dessert!

1. To make the sauce, place the raspberries and sugar into a medium saucepan. No need to thaw the raspberries if you’re using frozen.
2. Bring the raspberry jam up to a simmer over medium-high heat. Once simmer, reduce the heat to a medium-low and cook for 6 to 10 minutes, stirring occasionally, until the jam thickens.
3. Arrange a fine mesh strainer over a glass mixing bowl. Once the jam is done cooking, pour it into the strainer and use a spatula to press the sauce through the sieve, leaving behind the seeds. Discard the seeds.
4. Cover and place the sauce into the refrigerator to cool. It needs to be completely cooled before using.

Easy Mascarpone Whipped Cream

You’ll love the incredible mascarpone cream filling I use for this mille feuille recipe! It’s extra fluffy, creamy and tastes like the best vanilla ice cream!

Note: I made a little too much filling in my video tutorial so the recipe listed here is half the portion.

1. Take the mascarpone cheese from the fridge (no need to warm) and place it into a large mixing bowl. Add the vanilla, salt, and confectioner’s sugar.
2. Mix on low then medium speed for a minute or two, just until the mixture is smooth.
3. Next, pour in the chilled heavy cream. Starting out on slow speed and gradually working your way up to high speed, whisk the cream until stiff peaks form, about 6 to 8 minutes.
4. If your filling stays very soft, try refrigerating it for 30 minutes to an hour, then whisk it again. Keep the filling refrigerated until you’re ready to use.

Preparing the Fruit

What I love about this fruit puff pastry dessert is that it can work with a large variety of fruit and berries! I used nectarines, strawberries, blueberries, cherries, and raspberries for my dessert. Feel free to include your favorite fruit and mix things up. Blackberries, peaches, kiwi, mango and even pineapple will work well, too.

Wash, dry, then slice the fruit into small, bite-sized pieces. I usually quarter my strawberries and dice the nectarines.

Once you have all the different components ready, it’s time to assemble this dessert! Make sure the puff pastry is completely cooled, otherwise it will melt the filling.

1. This mille feuille can be served single, double or triple stacked. Pair the squares by size before beginning. Transfer the prepared whipped cream into a pastry bag tipped with a star tip; I used Ateco #847.
2. Pipe a generous amount of mascarpone filling onto each square. Check out my video tutorial to see how I did mine. Next, top each square with a mixed variety of fruit and berries.
3. Drizzle spoonful’s of the prepared raspberry sauce over the fruit, then place on square on top of the other; if stacking the pastries.
4. Enjoy!

Serving & Storing Suggestions

This fruit mille feuille dessert can be enjoyed right away! If you need to store it for later, place it into a deep plastic, glass or aluminum container, then cover the container in plastic wrap, and refrigerator for up to 1 day.

Want to make this dessert ahead of time? The puff pastry squares can be baked up to two days ahead of time. Cool them completely, then store at room temperature in a sealed bag. If you need to make the frosting ahead of time, keep it stored in the fridge. You’ll most likely need to re-whisk it to make it fluffy before piping.

More Recipes!

Enjoyed this easy dessert recipe? Check out some of my other desserts you’re sure to enjoy!

Fruit Mille Feuille With Mascarpone Cream (video)

The best mixed berry and fruit mille feuille dessert with mascarpone cream and raspberry sauce. This fruit puff pastry is great for any occasion!

• French puff pastry,

• large granulated sugar

For Raspberry Sauce:

• , fresh or frozen

• white granulated sugar

For Mascarpone Cream:

• , or vanilla bean paste

• ,

For Dessert:

• mixed fruit and berries, raspberries, strawberries, nectarines, blueberries, mango, blackberries, cherries, kiwi, peaches

Thawing the Pastry:

• You’ll want to start making this fruit mille feuille recipe with the puff pastry. I recommend taking the frozen puff pastry from the freezer into the refrigerator a day or two beforehand to let it thaw slowly.

• If you’re making this dessert last minute, let the puff pastry stand at room temperature for a few hours to thaw. Once it’s thawed, place it back into the refrigerator to chill for 1 hour. The dough needs to be chilled when you work with it.

Prepping & Baking the Pastry:

• Preheat your oven to 400F/205C and line two large baking sheets with parchment paper or silicone mats. Set aside.

• Remove your puff pastry from the refrigerator and gently until it onto an unfloored work surface. Using a long knife, score the dough first into equal sized squares; I got 12 pieces from 1 sheet. Then use a pastry cutter to cut the dough.

• Gently lift the pastry squares onto your prepared baking sheets, spacing them at least 1 inch apart.

• Place the egg into a measuring cup or bowl and whisk until it’s smooth. Use a pastry brush and brush the egg lightly over each square, then sprinkle with large, granulated sugar. Pierce the dough all over with a fork.

• Bake the puff pastry at 400F/205C for about 15 minutes, until it’s golden brown and fluffy. Remove the puff pastry from the oven and let it cool completely on a wire rack.

Making the Raspberry Sauce:

• To make the sauce, place the raspberries and sugar into a medium saucepan. No need to thaw the raspberries if you’re using frozen.

• Bring the raspberry jam up to a simmer over medium-high heat. Once simmer, reduce the heat to a medium-low and cook for 6 to 10 minutes, stirring occasionally, until the jam thickens.

• Arrange a fine mesh strainer over a glass mixing bowl. Once the jam is done cooking, pour it into the strainer and use a spatula to press the sauce through the sieve, leaving behind the seeds. Discard the seeds.

• Cover and place the sauce into the refrigerator to cool. It needs to be completely cooled before using.

Making the Mascarpone Cream:

• Note: I made a little too much filling in my video tutorial so the recipe listed here is half the portion.

• Take the mascarpone cheese from the fridge (no need to warm) and place it into a large mixing bowl. Add the vanilla, salt, and confectioner’s sugar.

• Mix on low then medium speed for a minute or two, just until the mixture is smooth.

• Next, pour in the chilled heavy cream. Starting out on slow speed and gradually working your way up to high speed, whisk the cream until stiff peaks form, about 6 to 8 minutes.

• If your filling stays very soft, try refrigerating it for 30 minutes to an hour, then whisk it again. Keep the filling refrigerated until you’re ready to use.

Assembling the Dessert:

• This mille feuille can be served single, double or triple stacked. Pair the squares by size before beginning. Transfer the prepared whipped cream into a pastry bag tipped with a star tip; I used Ateco #847.

• Pipe a generous amount of mascarpone filling onto each square. Check out my video tutorial to see how I did mine. Next, top each square with a mixed variety of fruit and berries.

• Drizzle spoonful’s of the prepared raspberry sauce over the fruit, then place on square on top of the other; if stacking the pastries.  

Serving/Storing:

• This fruit mille feuille dessert can be enjoyed right away! If you need to store it for later, place it into a deep plastic, glass or aluminum container, then cover the container in plastic wrap, and refrigerator for up to 1 day.

• Want to make this dessert ahead of time? The puff pastry squares can be baked up to two days ahead of time. Cool them completely, then store at room temperature in a sealed bag. If you need to make the frosting ahead of time, keep it stored in the fridge. You’ll most likely need to re-whisk it to make it fluffy before piping.

Notes:

• Nutritional facts calculated for one, double stacked pastry, as pictured (6 servings total).

Buttery and flaky puff pastry filled with bites of creamy, tangy mascarpone, fresh strawberries, and sweet basil. A strawberry pastry braid is a great dessert or breakfast pastry that is easy to make and looks impressive!

I love to make this for family brunch or when I need to bring a ready made dessert somewhere.

This braided pastry stuffed with juicy fresh strawberries is currently at the top of the list.

The flaky layers of pastry give off breakfast and brunch vibes, but it’s also sweet and jammy and could totally be served for dessert. Just imagine it with a scoop of vanilla ice cream or fresh whipped cream.

Using pre-made puff pastry is going to save us SO much time and effort. I love it for easy hand held snacks like these meyer lemon bites or something easy but impressive like this baked brie and fig jam.

How to make a strawberry puff pastry braid

A pastry braid is quick and simple to make, you can make them sweet, savory, or a bit of both, and it comes out looking like you purchased it from a professional bakery!

Ingredients you’ll need:

• premade puff pastry sheets (2 per package)
• fresh strawberries
• mascarpone
• sugar
• basil
• egg wash
• sugar in the raw sprinkle (optional)

Substitions:

• cream cheese for mascarpone
• maple syrup for sugar
• leave out the basil or substitute for any other mild herb like lavender, chamomile, or lemon thyme
• heavy cream instead of egg for a shiny crust

Puff Pastry Braid Filling Ideas:

One of my favorite things about this recipe is you can recreate over and over again with different flavors!

• any fresh fruit or fruit preserves
• mild cheeses like brie, mascarpone, cream cheese, etc.
• mozzarella and pepperoni
• feta, spinach, and artichoke
• lemon curd
• rosemary, cranberries, and brie
• blue cheese and prosciutto
• asparagus, ham, and scrambled eggs

It doesn’t have to be just sweet fillings, some of those savory ideas are making my mouth water!

Step by Step Guide

Step 1: Thaw the puff pastry sheets in the fridge overnight, you will use both puff pastries and can keep them in their wrapped packaged. Lightly flour a piece of parchment paper or worksurface and rolling pin. Carefully unfold the each sheet and place on the parchment paper or work surface. Sprinkle with basil and evenly roll out the sheet just enough to about 10 inches by 12 inches.

Step 2: In a small bowl, combine the room temperature mascarpone and sugar. Spread half the sweetened mascarpone on each of the puff pastries. Leaving about 1 inch at the top and bottom.

Step 3: Cut the sides of the pastry in 1″ strips on an angle. Top the mascarpone with fresh sliced strawberries.

Step 4: Whisk together the egg and water. Lightly brush the puff pastry strips. Fold the top and bottom ends over the filling. Fold over a strip from the left side, then the right side, matching them in the middle.

Step 5: Once the pastry is ‘braided’ brush with the egg mixture and (optional) sprinkle with raw/turbinado sugar. Transfer to a baking sheet – I find it easiest to keep the puff pastry on a piece of parchment paper during prep and transferring the whole thing to a baking sheet.

TIP: If the puff pastry is really warm, transfer the braid to the freezer for 5 to 10 minutes for a better puff during baking.

Step 6: Bake at 400°F for 35 to 40 minutes. Let cool for about 10 minutes before serving to allow the juices from the strawberries to cool.

Tips for working with puff pastry

Puff pastry works best when cold. The layers of fat create steam as it bakes which is what causes that airy, flaky texture. More steam is created when the fat is cold – or even frozen – when it bakes.

If the puff pastry is too warm, pop it in the freezer for 5 to 10 minutes before baking.

Cold hands will help when handling the puff pastry, too. Rinse them under cold water before starting the braid.

Thaw your puff pastry in the fridge overnight and unfold it once its thawed. If you need to use it right away and forgot to thaw it, leave it on the couter top for about 45 minutes to 1 hour.

Roll out your puff pastry with care! Too thin and it will not puff. Also, be sure to lightly flour your work surface and rolling pin.

Always use a sharp edged knife whenever cutting the pastry to make a clean cut. A dull knife or cutting object squishes layers together and prevents a good puff in the oven.

Chill before baking. Get those fats as cold as possible for the best puff.

Puff pastry braid filled with sweet strawberries, creamy mascarpone cheese, and a sprinkle of fresh basil is the perfect dish to bring to brunch or serve for dessert this summer! So simple to put together but looks like it came from a professional bakery!

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fruit filled puff pastry, puff pastry braid, strawberry puff pastry

• frozen puff pastry (2 sheets per package)
• 10 to 12

• Thaw the puff pastry per package directions. Slice the strawberries and set aside. In a medium mixing bowl, combine the mascarpone cheese with ⅓ cup sugar.

• Preheat the oven to 400°F. Lightly flour your work surface. Sprinkle the puff pastries with basil and roll out each sheet to roughly a 10×12 rectangle. Transfer to baking sheet or parchment paper. (Once the puff pastry is filled and braided it may be difficult to transfer to the baking sheet.)

• Using the back of a spoon, spread the mascarpone on the center of both sheets of puff pastry, leaving about 1 inch of pastry on the top and bottom. Top the cheese with slices of strawberries. Optional: sprinkle with additional fresh basil.

• In a small bowl, whisk together the egg and 1 tablespoon water. Slice the puff pastry on each side of the filling on an angle to create 1″ strips (as shown in the how to photos in the post above.)

• Optional: brush the top of each pastry with the remaining egg mixutre and sprinkle with raw sugar.

• Place on a baking sheet and bake at 400°F for 35 to 40 minutes. Let cool for 10 to 15 minutes before slicing. Enjoy!

• If the pastry dough is really warm before baking, place it in the freezer for 10 minutes for the best ‘puff’ during baking.
• If the strawberries are really juicy, give the puff pastry a few minutes to rest after baking to prevent the puff pastry from getting soggy.

Wednesday 29 June 11:55am

The easiest puff pastry tarts filled with creamy mascarpone and three delicious toppings – summer berries, chocolate & nuts, amaretto & orange.

Mascarpone Tarts With Three Toppings

Ingredients

icing sugar, to dust

320g ready-rolled puff pastry

1 medium egg, preferably free-range or organic

120g fresh strawberries, washed and patted dry, hulled and sliced

120g raspberries, washed and patted dry

120g blueberries, washed and patted dry

2 tbsp caster sugar

250g mascarpone cheese

zest of 1 lemon

1 vanilla pod, slit lengthways and seeds scraped out

1-2 tbsp double cream, optional (to thicken)

Bacio Chocolate And Caramelised Nuts

1 tub mascarpone

2 tbsp of icing sugar

1-2 tbsp of double cream, optional (to thicken)

3 tbsp of caster sugar

3 handfuls of hazelnuts

Orange & Amaretti

1 tub mascarpone

1 orange, zest of and dash of juice

2 tbsp of icing sugar

1-2 tbsp of double cream, optional (to thicken)

Method

1. Preheat the oven to 200°C/gas 6.

2. On a work surface dusted with icing sugar, roll out the pastry until it is 0.5cm thick. Using a sharp knife, cut the pastry into 8 rectangles about 7cm x 10cm. Cut out the centre of 4 of the pastry rectangles, so you are left with 1cm-wide frames.

3. Beat the egg and brush over the 4 complete rectangles. Place a pastry frame on top of each and prick the base inside the frame with a fork. This will prevent it from rising up during cooking. Brush the frame again with the beaten egg. 

4. Place the pastry rectangles on a baking tray lined with parchment paper and cook in the oven for 15 to 20 minutes (this may vary depending on the pastry; check the packet for cooking instructions), until the sides have risen and the pastry is golden brown. Set aside and leave to cool.

For the Berry Topping

1. Meanwhile, place the berries in a bowl, sprinkle with the caster sugar and set aside.

2. In a medium bowl, mix the mascarpone, lemon zest and vanilla seeds, until well combined. Stir in the cream, if using. 

3. When the pastry cases have cooled, if the base has risen a little inside the frame, push the pastry back down. Spread a generous layer of mascarpone cream across the base of the pastry, top with a layer of berries and sprinkle with 1 teaspoon of the juice.

4. Repeat with the rest of the pastry cases, dust with icing sugar and serve immediately.

Optional toppings below

For the bacio chocolate and caramelised nuts topping: Put 3 tablespoons of caster sugar into a non-stick small frying pan over a low heat. 

1. Roughly chop the hazelnuts and add to sugar, toss hazelnuts in the sugar as it melts and allow them to caramelise. Set aside to cool once all nuts toasted and coated in the caramelised sugar

2. In a bowl, mix the mascarpone with 2-3 spoons of cocoa powder, icing sugar and grate half the bar of chocolate into the mix. Once combined, add the cream if using. 

3. Top the pastry with the mix, sprinkle the caramelised nuts on top

4. Melt the remaining chocolate and drizzle over the top

For the orange and amaretti topping:

1. Mix a tub of mascarpone with a dash of amaretto, 2 tablespoons of icing sugar and orange zest. Once combined, add the cream if using. 

2. Crunch 4 large handfuls of amaretti biscuits in a separate bowl and drizzle another dash of amaretto over them. 

3. Stir half the crushed biscuits into the mascarpone mix.  

4. Use the mix to top the pastry and then sprinkle the remaining amaretti biscuits over the top with a little orange zest.

Mascarpone and puff pastry is a classic Italian combination. The mascarpone is a rich and creamy cheese that pairs perfectly with the light and flaky puff pastry. Together, they make a delicious and elegant treat that is perfect for any occasion. There are endless possibilities for what you can make with mascarpone and puff pastry. Some of our favorite recipes include: -Mascarpone and Berry Tart: This tart is filled with a mascarpone and cream cheese mixture, and topped with fresh berries. It’s the perfect summer dessert. -Mascarpone and Chocolate Tart: This rich and decadent tart is filled with a mascarpone and chocolate mixture, and topped with a chocolate ganache. It’s the perfect dessert for chocolate lovers. -Mascarpone and Lemon Tart: This tart is filled with a mascarpone and cream cheese mixture, and flavored with fresh lemon juice and zest. It’s a refreshing and delicious dessert. -Mascarpone and Peach Tart: This tart is filled with a mascarpone and cream cheese mixture, and topped with fresh peaches.

What Can Mascarpone Be Used For?

Mascarpone can be used in many different ways. Some people use it as a spread on toast, others use it in desserts or as a filling for cakes. It is also a popular ingredient in many Italian dishes.

Mascarpone, the Italian cream cheese, is frequently found next to crme fra*che in supermarkets. A mascarpone sauce with asparagus, hazelnuts, and pasta is nutty, sweet, and unforgettably creamy. Pumpkin puree, salt, and pepper can be mixed to make a creamier sauce for gnocchi. Yossy Arefi, owner of Apt2B Baking Company, makes a light and tangy cheesecake by combining cream cheese and mascarpe in a mixing bowl. A flourless chocolate cake can be a little dense at times, but we enjoy it. Increase the moisture of the bread by heating mascarpone in a room to a temperature of 170 degrees. Gratins are a type of cold weather dish that has become increasingly popular over the years. If the mixture isn’t baking yet, add a couple of dollops before it is.

Mascarpone cheese is a creamy, rich, and flavorful cheese that is commonly used as a dessert or as a filling for pastries. Although the etymology of the phrase is somewhat murky, some argue it is a Spanish translation of the phrase masque bueno (more than good). Mascarpia is a Lombardy word that means “Ricardo cheese” and is considered to have originated with the Italian word. The curdled milk is heated until it has hardened, allowing the cheese to form in the finished product. A chocolate shavings or a sprinkle of cocoa powder would be an excellent accompaniment to a light mascarpone dessert. Berries, figs, or simple cookies can be used to finish the dish.

Does Mascarpone Melt Well?

Mascarpone is a type of cheese that is known for its creamy texture. It is often used in desserts, such as tiramisu, and can also be used in savory dishes. While it can be difficult to find in stores, mascarpone can be made at home with just a few ingredients. Mascarpone melts well, making it a versatile ingredient for both sweet and savory dishes. When melted, it has a smooth and creamy texture that can be used in a variety of ways. Mascarpone can be used as a dipping sauce, a spread, or even a topping for desserts.

Mascarpone is a triple cream cheese available in Italian supermarkets. Lombardy is a region in northern Italy that is well-known for its cheese. Rich textures can be attributed to the fact that the product has a high saturated fat content. Dessert recipes may call for a specific amount of mascarpone, which must be prepared separately. After the whey is removed, the mascarpone is fresh, buttery, and supple. You can substitute it for cream in almost any meal and make it a savory addition to pasta sauce. If you want to substitute a high-quality, creamy Italian cream cheese for mascarpone, use English clotted cream instead of mascarpone.

How To Cook With Mascarpone

Mascarpone, a delectable, tangy cheese, melts into a luxurious sauce that can be found just before serving in risottos and pastas. This cream does not spoil as quickly as heavy cream, has a burst of lovely luscious tang, and can be creamified to cling to objects better than heavy cream.
When storing mascarpone, heat it in the fridge or on the stove, or when reheating it, bring it to room temperature. If you reheat it too vigorously, it will curdle.

Does Mascarpone Need To Be Drained?

Mascarpone is a type of cheese that is very rich and creamy. It is often used in desserts, such as tiramisu. Mascarpone does not need to be drained, but it can be if you want a firmer consistency.

What Happens If You Over Whip Mascarpone?

I over-swamped my mascarpone or found that the temperature difference between the mascarpone and other ingredients was much too high. If you put it in the double boiler for a few minutes, it will mix until the lumps are out. Alternatively, you can place it in the refrigerator for an hour and then re-whip it.

Whisking Mascarpone Will Make It More Fluid

When mascarpone is whisked, it does not thicken. As a result, it will become more fluid and thinner.

Can You Overbeat Mascarpone?

It is not a good idea to overbeat your filling because it will curdle. This is the ideal Bche de Nol for us.

How To Use Mascarpone Cheese In Dishes

Mascarpone cheese can be used to make a wide range of dishes. This cream has a tangy flavor that is bursting with joy, does not curdle when heated, and creamifies things more clingily if you prefer. It does not spoil nearly as quickly as heavy cream, has a burst of joy, and does not curdle when heated. Why do you heat mascarpone? Mascarpone is commonly used in recipes that call for it without heating it, but cheesecake recipes are an excellent example of how to substitute cream cheese. Mascarpone should be heated to a temperature suitable for most dishes.

Why Is My Mascarpone Cheese Runny?

You should limit the amount of coffee you consume if you use any of the biscuits you choose, or if the coffee is too much, the mascarpone cream will be runny. Line them up in an oven pan that has been soaked with sugar.

How To Thicken Tiramisu Filling

Is Mascarpone Cheese The Same As Mascarpone Cream?

Mascarpone is made with whole fat cream, which means it contains a high percentage of butterfat. In addition to the lemon juice, vinegar, and lactic acid, the coagulated mass of the cream is reduced to mascarpone.

Mascarpone is made from Italian cheese, while cream cheese is made in the United States. How one can substitute for the other? When you’re preparing tiramisu, it’s not a good idea to use it. Traditionally, marcarpone was difficult to come by, whereas cream cheese was available almost anywhere. mascarpone was discovered on the online store website of a product called purveryor.com in November of 2020. Mascarpone contains a lot more fat than cream cheese. Lactose acid bacteria are added to pasteurized milk in order for it to coagulationally react. To make a viable substitute for mascarpone, whip cream until it’s light and add more cream as needed.

When it comes to health, cream cheese reigns supreme. It is low in fat and calories, has a more subtle flavor, and can be used in a variety of recipes. In addition, cream cheese contains important nutrients like calcium and vitamin D, both of which are important for overall health.

Puff Pastry With Mascarpone And Berries

Puff pastry is a type of light, flaky pastry that is made from dough that is layered with butter or margarine. The dough is then rolled out and folded several times to create layers. Puff pastry is often used in savory dishes such as pies and quiches, as well as sweet dishes such as cream puffs and éclairs. Puff pastry with mascarpone and berries is a delicious and easy-to-make dessert. The puff pastry is layered with mascarpone cheese and fresh berries, and then baked until golden brown. The result is a light and flaky pastry that is bursting with flavor.

Puff pastry Tarts with Lemon Mascarpone and Berries – Easy Dessert are perfect for those who enjoy the sweet flavors of lemon and mascarpone. Bake for 10 minutes, or until golden brown. Combine the mascarpone cheese, lemon curd, and milk in a mixing bowl to make a smooth sauce. Fresh berries are topped with these lovely desserts, and they’re ready to serve. Preheat the puff pastry to 400 degrees Fahrenheit for 10 minutes, then turn it out into a light golden brown color. Spray each puff pastry round with a heaping tablespoon of the flavoring and sprinkle with a few chopped berries. Lemon zest is placed on top of the dish to garnish.

Mascarpone Cheese: A Great Substitute For Cream Cheese

Mascarpone cheese is a good substitute for cream cheese. This cheese has a richer and creamier consistency than cream cheese, but it can also be used in a variety of dishes. If you want a low-fat cheese, you can substitute Ricotta for mascarpone. What does mascarpone cheese taste like? It has a mild sweetness, almost nutty flavor, and a hint of buttery.

How To Make Danish Pastries With Puff Pastry

Danish pastries are a type of laminated yeast-raised pastry. Laminated means that the dough is made up of layers of dough and butter, similar to puff pastry. The dough is first rolled out into a large rectangle, then spread with a filling such as butter, sugar, and spices. The dough is then rolled up from one of the long sides, and cut into individual pastries. The pastries are then placed on a baking sheet and allowed to rise. Once they have doubled in size, they are baked until golden brown.

It is the same recipe that I made with my blueberry cinnamon roll dough. This Danish dough is much easier to make than a traditional Danish one, but it tastes equally good. A laminating dough is the process of rolling butter into the dough, folding it in multiple places, and rolling it multiple times to form layers. Melted butter pours into the baking dish as it is rolled through layers of butter. This recipe is simple to make and requires only 12 hours of your time. In addition to chilling and resting the dough, it must be refrigerated and de-veined. In the course of this article, I will teach you how to prepare Danish pastry ahead of time, so you don’t have to worry about anything else on the day.

After the assembling is complete, place it on a baking tray and freeze for 2-3 months. After they have been solid, place them in an airtight container and wrap them well. Wrap it up, then bake it from frozen. Folds, braids, and pinwheels are not a part of Danish pastries, which are folded in so many ways. This recipe is not intended for immediate consumption. I’m not sure how it works, but it’s very simple. The milk must be microwaved or a small saucepan for about 40 minutes, or until it reaches the touch (not hot) or at room temperature.

Pour the mixture over the yeast and stir until combined. Allow it to sit for 10 minutes before turning it over. If the yeast isn’t frothy, the recipe isn’t working, and you’ll need to start over again with fresh yeast. Chill the bowl for 8 to 24 hours in plastic wrap. Turn out the dough on a lightly floured surface – you don’t want to add too much flour because it dries out the dough. It can be rolled out in a large rectangular shape about 13 inches thick (approximately 27 cm x 45 cm). Fold the letter style in thirds (fold the top over the middle third, then the bottom third). Roll this sheet three times more and fold it four times more.

Danish Pastry: A Popular Pastry In Many Parts Of The World

In many parts of the world, Danish pastry is popular. It is made up of a dough that has been filled with a variety of ingredients, such as cream cheese and sugar. Denmark produces puff pastry in the form of dough filled with cream cheese and sugar. The most common method of cutting puff pastry is to cut it into strips and divide them into halves. Then the strips are cut into smaller pieces.

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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.

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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:

This easy Mascarpone Puff Pastry is filled with mascarpone frosting and lemon curd, then topped with berries. A note-perfect combination of tart and sweet, this puff pastry is the perfect way to satisfy your cravings!

Puff Pastry

• 
  puff pastry sheet

Mascarpone Frosting

• cold whipping cream

Lemon Curd

• unsalted butter room temperature

To assemble

Puff Pastry

1. 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.

2. 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.

3. Cut the pastry into 6 rectangles, measuring about 4.5×3.5″, it’s ok if they are a bit bigger or smaller.

4. Place the rectangles on a baking sheet lined with parchment or silicone.

5. 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.

6. Whisk the egg and milk together. Brush egg/milk mixture on top and sprinkle coarse sugar.

7. 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.

8. Let it cool down before filling.

Mascarpone Frosting

1. Start by whipping the heavy cream and powdered sugar until soft peaks form. Make sure the heavy cream is super cold.

2. Add the zest of one lemon, it’s optional but I love it.

3. Add the mascarpone cheese and vanilla.

4. Whip again until smooth.

Lemon Curd

1. 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.

2. Add the eggs, one at a time, waiting until one egg has been completely incorporated before adding the next one.

3. Add the salt and lemon juice and stir on low speed. The mixture may look curdled and separated at this point. That’s ok.

4. Pour the mixture in a small sauce pan with a heavy thick bottom, and cook over medium-low heat, while stirring nonstop.

5. 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.

6. The temperature of the curd should be reach 170F.

7. When that happens, remove from the heat and pour into a heat proof bowl.

8. Let it cool in the fridge.

9. 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

1. 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.

Storage

1. 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.

Mascarpone frosting: you can add vanilla bean seeds from one pod of vanilla to the mixture instead of using vanilla extract. Also feel free to skip the lemon zest.

Egg wash: The egg wash could be egg mixed with milk as suggested, just milk, just egg, even just the yolk mixed with a bit of water, or just the whites whisked. 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.

Mascarpone Puff Pastry

Amount Per Serving (1 pastry)

* Percent Daily Values are based on a 2000 calorie diet.

This mascarpone tart is as simple as it gets. Buttery puff pastry is layered with creamy mascarpone cheese, grated Parmesan and slices of sweet heirloom tomatoes. Serve warm or at room temperature for a easy and effortless summer meal.

Heirloom Tomato Season

There is nothing better than late summer heirloom tomatoes and once the season hits, I bonbard the kitchen with the colorful fruits.

I like to let the tomatoes do the talking and make simple recipes such as heirloom tomato galette, heirloom tomato bruschetta with labneh and there is nothing better than a classic burrata caprese to really let those tomatoes shine!

Puff pastry is rolled out and pre-baked and then smeared with a generous dollop odf tangy mascarpone cheese.

Mascarpone is a thick Italian cheese that is creamy and slightly sweet and acts as the perfect glue between the puff pastry and tomatoes.

Ingredients

• Puff Pastry: Thawed and rolled out a bit to then the pastry.
• Mascarpone Cheese: Is a thick Italian cheese with a similar texture to cream cheese. You can find mascarpone cheese with the other cheeses in the grocery store and if you need a substitute, cream cheese or creme fraiche will work.
• Grated Parmesan: or other grated hard cheese, such as Pecorino or Manchego
• Heirloom Tomatoes: Have fun with the colors but make sure they are in season.
• Fresh Herbs: Such as oregano, thyme or basil.
• Olive Oil: For drizzling on top of the tomatoes.
• Basil Leaves: A few leaves of basil for garnish.

How to Make Tomato Mascarpone Tart

1. Preheat oven to 400 degrees Fahrenheit and place the sliced tomatoes on a paper towel lined plate or baking sheet and sprinkle the tomatoes with Kosher salt, to draw out some of the moisture.
2. On a lightly floured surface, gently roll out the thawed puff pastry, so it stretches on all sides
3. Place puff pastry onto parchment lined baking sheet (I also like using reusable silpats and with a small paring knife, make a ¼ inch border around the pastry. Then use a fork to poke holes all over the center, this will help the pastry not puff up so much in the center.
4. Place pastry in the oven and bake for 10 minutes.
5. Once the pastry is done prebaking, let it cool for a few minutes and spread a thin layer of the mascarpone all over the center of the pastry and sprinkle with grated Parmesan cheese and herbs.
6. Add a layer of heirloom tomatoes, overlapping as needed and sprinkle with more herbs and drizzle of olive oil.
7. Place the tart back into the oven and continue baking for another 10-15 minutes, until the pastry is golden brown and tomatoes have reduced.
8. Once done, garnish with fresh basil and serve.  

A Few Tips

• Take the time to salt and dry the tomato slices, this will help prevent any unnecessary sogginess.
• Pre-baking the puff pastry dough also ensures a dry, crisp and butter bottom.
• Use any grated cheese that you like such as Pecorino, Manchego, gouda or cheddar.
• Same goes for the herbs, use any herbs that you enjoy such as thyme, oregano and basil.
• Serve the mascarpone tart warm or at room temperature.

Tomato Mascapone Tart

This mascarpone tart is as simple as it gets. Buttery puff pastry is layered with creamy mascarpone cheese, grated Parmesan and slices of sweet heirloom tomatoes. Serve warm or at room temperature for a easy and effortless summer meal.

Appetizer, Brunch, Snack

• sheet of puff pastry
• for dusting surface
• Medium sized heirloom tomatoes
• Grated Parmesan cheese
• Dried oregano or dried thyme + more for tomatoes
• Olive oil for drizzling

• Preheat oven to 400 degrees Fahrenheit and place the sliced tomatoes on a paper towel lined plate or baking sheet and sprinkle the tomatoes with Kosher salt, to draw out some of the moisture.

• On a lightly floured surface, gently roll out the thawed puff pastry, so it stretches on all sides

• Place puff pastry onto parchment lined baking sheet (I also like using reusable silpats and with a small paring knife, make a ¼ inch border around the pastry. Then use a fork to poke holes all over the center, this will help the pastry not puff up so much in the center.

• Place pastry in the oven and bake for 10 minutes.

• Once the pastry is done prebaking, let it cool for a few minutes and spread a thin layer of the mascarpone all over the center of the pastry and sprinkle with grated Parmesan cheese and herbs.

• Add a layer of heirloom tomatoes, overlapping as needed and sprinkle with more herbs and drizzle of olive oil.

• Place the tart back into the oven and continue baking for another 10-15 minutes, until the pastry is golden brown and tomatoes have reduced.

• Once done, garnish with fresh basil and serve.

• Take the time to salt and dry the tomato slices, this will help prevent any unnecessary sogginess.
• Pre-baking the puff pastry dough also ensures a dry, crisp and butter bottom.
• Use any grated cheese that you like such as Pecorino, Manchego, gouda or cheddar.
• Same goes for the herbs, use any herbs that you enjoy such as thyme, oregano and basil.
• Serve the mascarpone tart warm or at room temperature.

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