Mascarpone & Berry Pillows

Perfect for the spring, but easy to make all year long, this elegant dessert features bite-sized puff pastry squares topped with citrus-flavored mascarpone and a fresh blueberry.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 10 minutes
  • cool: 10 minutes
  • Serves: 12

Recipe

Ingredients

  • 1 lemon
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
  • 8 ounces mascarpone, softened
  • 1/4 cup confectioners’ sugar
  • 4 teaspoons orange liqueur or lemon-flavored liqueur
  • 36 fresh blueberries or raspberries (about 1 cup)

Directions

  1. Heat the oven to 400°F.  Grate 1 teaspoon zest from the lemon. 

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Cut into 36 (2-inch) squares.  Prick the pastries thoroughly with a fork.  Place onto 2 baking sheets.

  3. Bake for 10 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.

  4. Stir the mascarpone, sugar, lemon zest and liqueur in a medium bowl.  Pipe or spoon about 1 teaspoon mascarpone mixture onto each pastry.  Top each with 1 blueberry.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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