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Simple and scrumptious pastries made effortless with frozen puff pastry!
Preheat oven to 400°F and line a baking sheet with parchment paper.
Unfold pastry on a cutting board and use a 2 1/2-inch biscuit cutter to cut out 24 hearts or rounds. Place them 1 inch apart on the prepared baking sheet. Use a fork to prick each cookie in several places. Bake for about 15 minutes or until golden and puffed.
Remove pastries from oven and place on a wire rack to cool. Combine mascarpone, honey and vanilla in a small bowl.
Use a serrated knife to carefully cut the cooled pastries in half horizontally. Use an offset spatula to spread each half with about 1/2 teaspoon of filling. Arrange raspberries on 24 of the halves, then top the berries with the remaining halves, pressing gently to create a sandwich.
Chill pastries in the fridge for 1 hour before serving. Store filled pastries in the refrigerator up to 2 days.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!