Puff pastries with mascarpone and blueberry sauce

Name: Puff pastries with mascarpone and blueberry sauce
Total time: 2700 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 1/2 cups blueberries, fresh or frozen; 3 tbsp. sugar, divided; 1 tbsp. lemon juice; 1 large sheet rectangular puff pastry; 1 egg; 1 tbsp. milk; 3 tbsp. powdered sugar, divided; 4 oz mascarpone cheese; 4 oz cream cheese; 1 tsp. vanilla extract

Sarvat Hanif @sarvathanif

Canada

Flaky golden puff pastries filled with luscious mascarpone cream and a vibrant homemade blueberry sauce—a delightfully elegant and effortlessly delicious dessert perfect for any occasion!
This recipe is laughably simple, yet it delivers bakery-quality results with minimal effort.
Whether you're serving it for a special occasion or just treating yourself to breakfast or dessert, these puff pastries are guaranteed to impress!
Blueberry sauce adds an extra layer of deliciousness. The fruit sauce and hint of lemon bring a natural sweetness that balances the rich cream filling.

Sarvat Hanif @sarvathanif

Saved

Ingredients

45 minutes

6 servings

1 1/2 cupsblueberries, fresh or frozen
3 tbsp.sugar, divided
1 tbsp.lemon juice
1large sheet rectangular puff pastry
1egg
1 tbsp.milk
3 tbsp.powdered sugar, divided
4 ozmascarpone cheese
4 ozcream cheese
1 tsp.vanilla extract

Saved

Steps

45 minutes

1

In a small saucepan add the blueberries, 2 tablespoon sugar, and lemon juice.
2

Simmer over medium heat for 15-20 minutes, stirring frequently, or until the berries soften and the sauce thickens.
3

Remove and pour in a bowl to cool.
4

Preheat oven 425F/220C. line a baking sheet and set aside.
5

Roll out the thawed but cold puff pastry and sprinkle sugar.
6

Cut the pastry into 6 squares. Grab one corner and fold each square into a triangle and place on baking sheet.
7

Mix the egg with milk and egg wash the pastries and sprinkle with sugar..
8

Bake for about 20 minutes or till golden brown.
Remove and let cool.
9

In a mixing bowl beat the cream cheese and mascarpone cheese with vanilla and 2 tablespoon powdered sugar until stiff peaks form and place in a piping bag.
10

Slice the pastry in half (do not slice all the way through).
11

Spread the sauce inside the pastry (top and bottom) and pipe the cream to fill the pastry.
12

Close and dust with powdered sugar and serve