Ingredients
Scale
- 1 puff pastry sheet
- 1 egg
- 2 tbsp milk
- 1/3 cup coarse sugar
- 3/4 cup cold whipping cream
- 2/3 cup powdered sugar
- 1 tsp vanilla
- 3/4 cup mascarpone cheese
- 4 tbsp lemon zest (divided)
- 1/4 cup lemon juice
- 1/3 cup granulated sugar
- 3 tbsp unsalted butter
- 2 large eggs
- 1/8 tsp salt
- 1 cup mixed berries (for topping)
- powdered sugar (for dusting)
Instructions
- Thaw the puff pastry at room temperature until soft enough to handle, then cut it into rectangles and lightly score the tops to allow steam to escape.
- Brush each rectangle with an egg wash made from whisked egg and milk, then sprinkle with coarse sugar before baking at 400°F until golden brown, about 15-20 minutes.
- In a large bowl, whip cold whipping cream and powdered sugar together until soft peaks form, then gently fold in mascarpone cheese, vanilla, and one tablespoon of lemon zest until smooth.
- In a saucepan over medium-low heat, combine butter, granulated sugar, remaining lemon zest, eggs, salt, and lemon juice; stir constantly until thickened, about eight minutes.
- Once cooled, fill each baked pastry shell with the mascarpone cream using a piping bag or spoon; top with a generous dollop of cooled lemon curd and mixed berries.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream puff (70g)
- Calories: 215
- Sugar: 9g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg