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🍽️ Crispy Puff Pastry Pouches with Strawberry Mascarpone Cream

216 kcal · 30 min · 4 servings

Ingredients

• 1 package puff pastry (frozen) 450 g
• 1 egg yolk
• 400 g mascarpone
• 3 tbsp sugar
• 100 g whipping cream
• 1 packet whipping cream stabilizer
• 1 packet vanilla sugar
• 250 g strawberries

Instructions

1. 1. Let the puff pastry thaw completely at room temperature.
2. 2. Cut 12 to 16 small triangles from the dough.
3. 3. Place the triangles on a baking sheet that has been rinsed with cold water.
4. 4. Whisk one egg yolk with two tablespoons of water.
5. 5. Brush the puff pastry triangles with the egg yolk and water mixture.
6. 6. Preheat the oven to 220 degrees Celsius (conventional or fan-assisted, middle rack).
7. 7. Bake the pastries for about 12 to 15 minutes until golden brown.
8. 8. Remove the pastries from the oven and let them cool down completely.
9. 9. Mix the mascarpone cream with sugar.
10. 10. Whip cream with vanilla sugar and cream stabilizer until stiff.
11. 11. Gently fold the whipped cream into the mascarpone mixture.
12. 12. Wash the strawberries, remove the green tops, and pat them dry.
13. 13. Cut the strawberries into smaller pieces.
14. 14. Cut the cooled puff pastry triangles in half across the middle.
15. 15. Spread the mascarpone cream onto the bottom halves of the pastry.
16. 16. Top the cream-covered pastry halves with the strawberry pieces.
17. 17. Cover the pastries with the top halves of the pastry.

Nutrition per serving

• kcal: 216
• Protein: 2 g · Fett/Fat: 18 g · Carbs: 11 g