Mascarpone Puff Pastry with Lemon Curd and Berries
A beautifully layered puff pastry dessert with mascarpone frosting, lemon curd, and fresh berries. A blend of sweet and tart that’s simple yet elegant!
Ingredients
Puff Pastry:
1 store-bought puff pastry sheet (or homemade)
1 egg
2 tbsp milk
1/3 cup coarse sugar
Mascarpone Frosting:
3/4 cup cold whipping cream
2/3 cup powdered sugar
1 tsp vanilla extract
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
2 large eggs
1/8 tsp salt
Assembly:
1 cup mixed fresh berries (strawberries, blueberries, raspberries)
Powdered sugar for dusting
Instructions
Prepare Puff Pastry:
Thaw puff pastry for 30-40 minutes on the counter or gently in the microwave (see details above).
Cut pastry into 6 rectangles (about 4.5 x 3.5 inches) and place on a lined baking sheet.
Score the tops lightly and brush with whisked egg and milk mixture, then sprinkle with coarse sugar.
Bake at 400°F for 12-15 minutes, or until golden. Cool completely.
Make Mascarpone Frosting:
In a bowl, whip cold heavy cream and powdered sugar to soft peaks.
Add mascarpone, vanilla, and optional lemon zest, then whip until smooth and thick.
Prepare Lemon Curd:
In a mixer, beat butter, sugar, and lemon zest until light and fluffy. Add eggs one at a time, then stir in lemon juice and salt.
Cook mixture over medium-low heat, stirring constantly, until thickened (around 170°F).
Cool completely and store in the fridge.
Assemble Pastries:
Use a knife to cut along scored lines on each pastry, pressing down the center.
Pipe or spoon mascarpone frosting into each pastry, add a dollop of lemon curd, then top with fresh berries. Dust with powdered sugar.
Serve and Enjoy! 
Storage Tip: Store in the fridge up to 2 days, allowing pastries to reach room temperature before serving for the best texture
