Puff Pastry with Lemon Mascarpone Cream – A Sweet, Creamy Delight!

Preheat your oven to 180°C (350°F).

Roll out the puff pastry sheets on a floured surface. Use a sharp knife to cut them into squares or rectangles, depending on your preference.

Brush the tops of the puff pastry with a little milk and sprinkle with vanilla sugar for a sweet touch.

Place the pastry pieces on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden and puffed up.

Once baked, let the pastries cool completely.

Make the Lemon Mascarpone Cream:

In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.

If the cream is too thick, you can add a little more lemon juice or cream to adjust the consistency to your liking.

Assemble the Puff Pastry:

Once the puff pastry has cooled, carefully slice each piece in half horizontally to create a top and bottom layer.

Spoon a generous amount of the lemon mascarpone cream onto the bottom half of each pastry. Place the top half back on top, pressing gently.

Serve:

Arrange the puff pastries on a plate and dust with a little powdered sugar for an extra touch of sweetness.

Serve immediately and enjoy the delightful contrast between the crisp pastry and the creamy, tangy filling.

Serving and Storage Tips:

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