Raspberry-Mascarpone Pastries

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.