Puff pastry cups with raspberries and mascarpone
Enjoy these cute and crunchy little cups, filled with mascarpone cream and topped with fresh raspberries. Perfect for a dessert or as part of a buffet of sweet treats.
Ingredients
8
Materials
- 2 cookie cutters (one 7 cm in diameter, one 6 cm in diameter)
- Electric whisk
Preparation
Preparation40 min
Cook time20 min
Unroll the pastry sheets. Cut 4 circles with the larger cookie cutter, and make 3 smaller circles with the smaller cutter in the larger circles.
Take the full circle and apply some beaten egg around the edge. Poke it with a fork. Then, place a ring of puff pastry on top. Brush with beaten egg, then cover with another ring. Repeat for the third one.
Repeat the process to make 8 bases for the puff pastry cups. Brush with beaten egg and sprinkle with icing sugar. Bake in the oven for 20 minutes at 350°F (180°C). Let cool.
In a bowl, combine the mascarpone, cold whipping cream, seeds from the vanilla bean, and icing sugar. Whisk until stiff peaks form.
Spoon some mascarpone cream into the base of each puff pastry cup and top with fresh raspberries. Sprinkle with icing sugar.
And there you have it, your puff pastry cups with raspberries and mascarpone are ready!
Observations
Raspberries: You can replace them with any fruit.
Questions
Photos of members who cooked this recipe
Comments
Rate this recipe:
Carol,
22/12/2023
The mascarpone with the whipping cream would not blend to gather well.. never got stiff peaks. I have never had whipping cream get stiff peaks but I usually do the whipping cream alone to whip up before adding other ingredients. Is this a misprint where you do the beating of the whipping cream first?
i cooked this recipe
