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Prepare the Puff Pastry:
Preheat the oven to 180°C (350°F).
Roll out the puff pastry sheets on a lightly floured surface. Cut into desired shapes (squares, rectangles, or circles).
Brush the top of the pastry with milk and sprinkle with vanilla sugar.
Place the pastry pieces on a baking tray lined with parchment paper.
Bake in the preheated oven for 20 minutes or until the pastry is puffed and golden brown. Let cool completely.
Prepare the Lemon Mascarpone Cream:
In a mixing bowl, whip 200 ml of sweetened whipping cream with 3 tablespoons of soft sugar until soft peaks form.
Add 125 grams of mascarpone cheese and continue to whip until the mixture is smooth and creamy.
Add lemon zest and a few drops of lemon juice (or lemon flavor extract) and mix until well combined. Taste and adjust lemon flavor as needed.
Assemble the Dessert:
Once the puff pastry is cooled, slice each piece horizontally to create a top and bottom layer.
Spread or pipe the lemon mascarpone cream onto the bottom layer of each pastry.
Place the top layer of puff pastry on the cream layer, creating a sandwich.
Optionally, dust with powdered sugar or drizzle with a bit of honey.
Serving Suggestions:
Serve these lemon mascarpone puff pastries chilled or at room temperature. They pair wonderfully with tea, coffee, or a glass of sparkling wine.
Cooking Tips:
Ensure the puff pastry is completely cool before adding the cream to prevent it from melting.
For a firmer cream, refrigerate the filling for about 15 minutes before assembling.
Nutritional Benefits:
This dessert provides a refreshing citrus flavor while offering a creamy texture, making it satisfying without being overly heavy. The lemon adds a dose of vitamin C, while the mascarpone contributes calcium and protein.
Dietary Information:
Contains dairy and gluten.
Not suitable for vegans.
Nutritional Facts (per serving, approx.):
Calories: 300
Protein: 4 g
Carbohydrates: 20 g
Fat: 22 g
Fiber: 0.5 g
Sugar: 10 g
Storage Tips:
Store any leftover puff pastries in an airtight container in the refrigerator for up to 2 days. The pastry will remain crisp if assembled just before serving.
Why You’ll Love This Recipe:
This dessert combines the airy, crisp texture of puff pastry with the creamy, tangy richness of mascarpone and lemon. The combination is light yet indulgent, and it’s perfect for any occasion.
Conclusion:
This Puff Pastry with Lemon Mascarpone Cream is an easy-to-make yet elegant dessert that is sure to impress. The contrast between the flaky pastry and smooth, zesty cream makes it a favorite among those who enjoy a balance of flavors and textures. With minimal ingredients and effort, this recipe is both quick and rewarding.
Frequently Asked Questions:
Can I use homemade puff pastry?
Yes, homemade puff pastry can be used for an even fresher and more buttery flavor.
Can I use cream cheese instead of mascarpone?
Yes, cream cheese can be used, but it will have a slightly tangier and denser texture.
How can I make the pastry extra crispy?
Brush the pastry with a mixture of milk and a little sugar before baking. Bake in a hot oven to achieve a golden, crispy result.
Can I add fruit to the filling?
Yes, fresh berries or thin slices of fruits like strawberries or peaches can be added to the cream for extra flavor and texture.
Can I make this dessert ahead of time?
Yes, you can prepare the components ahead of time, but it’s best to assemble them just before serving to maintain the crispness of the pastry.
Can I use other flavors instead of lemon?
Absolutely! Try orange zest, vanilla extract, or even almond extract for a different flavor profile.
Is this dessert freezer-friendly?
The puff pastry alone is freezer-friendly, but once filled with cream, it’s best enjoyed fresh.
What can I use if I don’t have vanilla sugar?
You can mix regular sugar with a few drops of vanilla extract as a substitute.
Can I use whipped topping instead of whipping cream?
Yes, but the flavor and texture will be slightly different.
How do I prevent the puff pastry from deflating?
Ensure the oven is fully preheated before baking and avoid opening the oven door during the first 15 minutes of baking.
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