Ingredients

  • 1 package of thawed puff pastry of about 400 gr
  • 1 egg yolk, whisked with water
  • 4 minced nectarines
  • 16 minced strawberries
  • 1 can of mascarpone of 275 gr
  • 15 ml (1 tablespoon) of lemon zest
  • 60 ml (1/4 cup) of sugar
  • 250 ml (1 cup) of whip cream
  • Few strawberries for garnishing
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Preparation

  • Preheat oven at 205 Cº (400 Fº). Cover a large baking sheet with parchment paper. Over a lightly floured work surface, lower pastry into a rectangle of 18 cm (7 inches) x 9 cm (3 1/2 inches).
  • Slice into eight squares of 9 cm (3 1/2 inches) each. Brush squares with egg yolk. Lay on baking sheet and oven bake for 15 à 20 minutes.
  • Let cool down over a grill. In a bowl, mix mascarpone with lemon zest and sugar. With an electric mixer, whip cream at high speed until obtaining a firm texture.
  • Add cream to the mascarpone mixture and whip with a spatula. Slice pastry squares in two on its thickeness.
  • To make each pastry, cover a pastry square with a layer of whip cream. Garnish with slices of strawberries and nectarines, then cover again with whip cream.
  • Close with a square of puff pastry. Garnish with whip cream and strawberries if desired. Set in the refrigerator.

Chef's notes

Zoom over puff pastry

Without its delicious puff pastry, this refreshing recipe wouldn't be so nice! Different from the shortcrust pastry, that we usually use for pies, puff pastry is unique with its crisp and light texture, thanks to its thin layers which puff while cooking. Sold ready to use at frozen desserts aisle at the grocery store, just thaw pastry (24 hours in the refrigerator or 45 minutes at room temperature before use.

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