Spring dessert recipes are frequently loaded with plenty of fresh fruit. This recipe can be made with a variety of great fresh berries throughout the spring and summer months. Substitute strawberries for seasonal raspberries, blueberries, or blackberries. This delicate dessert can be prepped ahead of time by baking the pastry squares and storing them at room temperature.
- 1 package of puff pastry thawed
- 4 tbsps. sugar
- 2 cups of sliced fresh strawberries
- Juice and zest of one orange
- 16 ounce container of mascarpone
- 1 tsp vanilla
- 3 tblsps. powdered sugar
Preheat oven to 375 degrees Fahrenheit. Use parchment paper to line a baking tray.
Lay both puff pastry sheets flat on counter and unfold carefully. Sprinkle one tablespoon of sugar on each of the sheets, covering both the top and bottom of each sheet. Using a knife cut each sheet into 9 squares.
Place the squares onto the baking tray and put another piece of parchment paper and a baking sheet on top of them. The squares should be sandwiched between two pieces of parchment paper and two baking pans. Place the squares in the oven and bake for 20 to 25 minutes or until golden brown. Remove top layer and let squares cool.
While squares are cooling combine the strawberries with 2 tablespoons of sugar and the orange zest and juice. Let stand for a few minutes while putting together the mascarpone.
In a small bowl whisk the mascarpone, powdered sugar, and vanilla extract together.
Put one puff pastry on a plate add a tablespoon of the mascarpone and a bit of the strawberry mixture. Add another puff pastry and another layer of mascarpone and berries. Serve right away.