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Decadent Mascarpone and Lemon Curd Puff Pastries Recipe

Decadent Mascarpone and Lemon Curd Puff Pastries Recipe


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4.8 from 31 reviews

  • Total Time: 1 hour 2–5 minutes
  • Yield: 8 1x

Description

Mascarpone and lemon curd puff pastries dance with elegant simplicity, blending Italian cream cheese and zesty citrus in a delicate French-inspired dessert. Crisp golden layers crackle with sweet-tangy filling, promising a sublime moment of pure culinary pleasure you’ll savor completely.


Ingredients

Scale

Main Ingredients:

  • 2 large eggs
  • 3/4 cup mascarpone cheese (169 grams)
  • 1 sheet store-bought puff pastry (or homemade)
  • 1 cup mixed berries (blueberries, raspberries, or strawberries)

Pastry and Frosting Ingredients:

  • 1 egg
  • 2 tablespoons milk
  • 1/3 cup coarse sugar (66 grams)
  • 3/4 cup cold whipping cream (177 ml)
  • 2/3 cup powdered sugar (82 grams)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (optional)

Lemon Curd Ingredients:

  • 3 tablespoons lemon zest
  • 1/4 cup lemon juice (60 ml)
  • 1/3 cup granulated sugar (66 grams)
  • 3 tablespoons unsalted butter (42 grams, room temperature)
  • 1/8 teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Prepare the oven at 375°F for convection or 400°F for conventional settings, ensuring optimal pastry baking temperature.
  2. Gently thaw puff pastry for 30-40 minutes, making it malleable for precise cutting and shaping.
  3. Transform pastry sheet into 6 elegant rectangular bases, trimming with precision to create uniform pastry shells.
  4. Delicately score each rectangle, establishing a decorative border without completely separating the layers.
  5. Enhance pastry surfaces with a luxurious egg wash, then sprinkle coarse sugar for a glistening, crisp exterior.
  6. Bake pastries until they rise majestically and turn golden, approximately 12-15 minutes, then allow to cool completely.
  7. Whip chilled heavy cream with powdered sugar until soft, cloud-like peaks emerge.
  8. Incorporate vanilla and mascarpone into the cream, blending until silky smooth, optional lemon zest adds brightness.
  9. Create lemon curd by creaming butter, sugar, and zest until light and fluffy in a mixing bowl.
  10. Gradually introduce eggs, followed by salt and lemon juice, maintaining a consistent mixture.
  11. Gently cook the mixture over medium-low heat, stirring constantly until it thickens to 170°F, avoiding boiling.
  12. Refrigerate lemon curd to achieve complete cooling and optimal consistency.
  13. Carefully depress the centers of cooled pastry shells, creating wells for filling.
  14. Pipe mascarpone frosting into pastry centers, crown with lemon curd, and garnish with fresh berries.
  15. Finish with a delicate dusting of powdered sugar and serve immediately for maximum enjoyment.

Notes

  • Pastry Perfection: Ensure puff pastry is perfectly thawed but still cold for maximum flakiness and rise during baking.
  • Temperature Trick: Use an instant-read thermometer when making lemon curd to prevent overcooking and ensure silky smooth texture.
  • Zest Enhancement: Add extra lemon zest to both mascarpone frosting and lemon curd for a more intense citrusy flavor profile.
  • Make-Ahead Magic: Prepare lemon curd and mascarpone frosting a day in advance to save time and allow flavors to develop.
  • Prep Time: 50 minutes
  • Cook Time: 12–15 minutes
  • Category: Desserts, Snacks
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 8
  • Calories: 404
  • Sugar: 25 g
  • Sodium: 50 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 81 mg