Puff Pastry With Mascarpone Vanilla Cream And Blackberries – a delicious recipe with pastry, sugar, blackberry jelly, blackberries, vanilla bean, mascarpone cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Roll the pastry to a 9 x 12-inch rectangle. Place on a parchment paper-lined baking sheet. Refrigerate 30 mins. Sprinkle pastry with 1 tbsp sugar. Cover with a sheet of parchment paper. Place a heavy roasting pan on top to weigh it down. Bake for 25 mins until golden brown.
2
Cut into 3 equal pieces (3 x 12-inch). Set aside to cool. Melt the blackberry jelly. Stir in the blackberries and set aside to cool.
3
Scrape the seeds from the vanilla bean into a medium bowl. Add 1/3 cup sugar, mascarpone and lemon juice. Beat with electric mixer until smooth. Beat the cream in a bowl with electric mixer until stiff peaks form. Fold into the mascarpone mixture.
4
Spread 2 of the pastry strips with 1/4 of the mascarpone cream on each. Spread the blackberries on top, then spread with the remaining mascarpone cream. Place one pastry strip on top of the other, then top with the third strip and press together carefully. Refrigerate until ready to serve. Serve dusted with powdered sugar, if desired.
420
kcal
Calories
31
g
Fat
21
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 sheet frozen puff pastry, thawed, 1/3 cup plus 1 tbsp granulated sugar, 1/3 cup blackberry jelly, 8 oz blackberries, and more.
Yes, Puff Pastry With Mascarpone Vanilla Cream And Blackberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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