The Pioneer Woman Tasty Kitchen
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Raspberry-Mascarpone Pastries

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
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Description

Simple and scrumptious pastries made effortless with frozen puff pastry!

Ingredients

  • 1 package (17.3 Oz Package) Puff Pastry Sheets, Thawed
  • 8 ounces, weight Mascarpone, Softened At Room Temperature
  • 2 Tablespoons Honey
  • ¼ teaspoons Vanilla Extract
  • 1-½ cup Fresh Raspberries

Preparation

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.

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Profile photo of Teresa

Teresa on 7.19.2012

Tasty, easy and flashy! I thought the mascarpone filling needed more honey and the pastries needed twice as much of the filling. Was good with strawberries too.

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