Mascarpone puff pastries

One topped with lime curd, blueberries, & raspberries. The other with a Fredericksburg peach dessert topping, & Poteet strawberries. It made for a great light spring brunch. Serve with favorite coffee.

Lime Curd

Note: this could also be done substituting lemon for a Lemon Curd.

• 3 large egg yolks
• 1 large eggs
• 1/2 cup granulated sugar
• 6ish tbsp fresh squeezed lime juice
• 3 tablespoons unsalted butter room temperature
• Pinch of kosher salt
• 1 heaping teaspoons lime zest

Instructions

1. Use a 2 or 3-quart non-reactive (stainless or enamel coated) saucepan.
2. Place the eggs yolks, whole eggs and sugar in the saucepan and whisk until it is well blended. Stir in the lime juice, and salt.
3. Cook the mixture over medium heat, whisking constantly until the mixture is thickened. It should leave a visible trail when you run your whisk through it.
4. When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time.
5. Stir the lime zest into the warm curd.
6. Pour into bowl.
7. Cover with plastic wrap.
8. I cooled mine in the freezer while everything else was cooking. If you make it far enough ahead let cool in fridge.

Puff Pastry

• 1 puff pastry sheet. (I used Pepperidge farm, if you’re feeling brave this is the one I was thinking about doing)
• 1 egg
• 2 tbsp milk (I used oat milk)
• 1/3 cup coarse sugar

Instruction

1. Thaw the puff pastry per instructions. (If using frozen)
2. Cut the pastry into 6 rectangles. I followed the fold lines and then separated in the middle of the long strips.
3. Place the rectangles on a baking sheet lined with parchment or silicone.
4. Score the top of each rectangle (to create a picture frame) 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.
5. Whisk the egg and milk together. Brush egg/milk mixture on top and sprinkle coarse sugar.
6. 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.
7. Let it cool down before filling.
   

Mascarpone Frosting

• 3/4 cup cold whipping cream
• 2/3 cup powdered sugar
• 1 tsp vanilla
• 3/4 cup mascarpone cheese
• lemon zest

Instructions

1. Whip the heavy cream and powdered sugar until soft peaks form. 
2. Add the zest of one lemon.
3. Add the mascarpone cheese and vanilla.
4. Whip again until smooth.
5. Spoon into piping bag (or Ziploc that you can then cut an edge on to make a piping bag)
6. Store in fridge until ready

Assembly

1. After pastries have cooled cut edges of your scored “picture frame” and gently press the center in.
2. Take Mascarpone and fill all pastries.
3. Add layer of lime curd (or peach topping) gently on top
4. Top with fruit of your choice. I used raspberries & blueberries with the lime curd. Strawberries with the peach topping.
5. Finish with a dusting of powdered sugar.