Puff pastry cups with raspberries and mascarpone
Have these cute and crunchy little cups, filled with mascarpone cream and topped with fresh raspberries.
Ingredients
8
Materials
- 2 cookie cutters (one bigger than the other)
- Whisk
Preparation
Preparation40 min
Cook time20 min
Unroll the pastry sheets. Cut 4 circles with the big cookie cutter, and make 3 little circles with the other one in the big circles.
Take the full circle, and apply some beaten egg on its edge. Sting it with a fork. Then, place a circle (only the edge) on top of it. Apply some beaten agg, then cover with another circle. Do the same for the third one.
Repeat to make 8 cups. Brush with the egg, and sprinkle with icing sugar. Put in the oven for 20 minutes at 350°F (180°C). Leave to cool down.
In a bowl, put the mascarpone, the cold whipping cream, the seeds of the vanilla bean and the icing sugar. Whisk until it stiff and form peaks.
Put some mascarpone cream in each puff pastry cup, and top it with fresh raspberries. Sprinkle with icing sugar.
There you are, your puff pastry cups are ready!
Questions
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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
