Millefoglie with Mixed Berries & Mascarpone Cream
Recipe - Welcome
Millefoglie with Mixed Berries & Mascarpone Cream
0
Servings4
0Ingredients
1 box Puff Pastry, 2 sheets
1/4 cup(s) Heavy Cream
2 cup(s) Mixed Berries
1 pk Mascarpone Cheese, 8 oz, room temperature
1 tsp. Vanilla Extract
1 Mint Leaves, for garnish
1/3 cup(s) Powdered Sugar
1/4 cup(s) lemon curd
Directions
- Preheat oven to 400 degrees F. Thaw puff pastry sheets according to package instructions. Unfold a sheet onto a lightly floured work surface and roll with a rolling pin to smooth and remove creases. Place pastry sheet on a parchment lined baking sheet. Prick the pastry with a fork all across the surface of the pastry. Place another piece of parchment paper on top of the pastry and place another baking sheet on top of the parchment to weigh down the pastry. Repeat process with the other sheet of pastry.
- Bake the pastry sheets for 20 minutes and remove from the oven. Using an oven mitt, press down on the top baking sheets to press the air out of the pastry and flatten. Remove the top baking sheet and parchment paper and place the pastry sheets back in the oven for 5 minutes so the surface can crisp and cook through. Using a sharp knife, trim the edges and cut into twelves squares that are 3 1/2 inches. Set aside.
- Using an electric mixer, beat together the mascarpone and sugar. Drizzle in the cream and vanilla. Beat for 2 minutes to fully combine. To assemble, spread lemon curd over 8 of the pastry squares. Build each millefoglie by placing a lemon curd pastry square on a plate. Top with a layer of mascarpone cream and 1/4 cup of berries. Create another layer and top with a plain pastry square. Sprinkle with powdered sugar and garnish with additional berries. Repeat with remaining ingredients. Garnish the serving plate with additional berries, mint leaves and powdered sugar. Makes 4 servings.
- Note: To dress up the millefoglie, add the mascarpone cream to a piping bag fitted with a star tip and pipe the filling onto the pastry squares. Create a design by alternating rows of filling and whole berries.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
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Directions
- Preheat oven to 400 degrees F. Thaw puff pastry sheets according to package instructions. Unfold a sheet onto a lightly floured work surface and roll with a rolling pin to smooth and remove creases. Place pastry sheet on a parchment lined baking sheet. Prick the pastry with a fork all across the surface of the pastry. Place another piece of parchment paper on top of the pastry and place another baking sheet on top of the parchment to weigh down the pastry. Repeat process with the other sheet of pastry.
- Bake the pastry sheets for 20 minutes and remove from the oven. Using an oven mitt, press down on the top baking sheets to press the air out of the pastry and flatten. Remove the top baking sheet and parchment paper and place the pastry sheets back in the oven for 5 minutes so the surface can crisp and cook through. Using a sharp knife, trim the edges and cut into twelves squares that are 3 1/2 inches. Set aside.
- Using an electric mixer, beat together the mascarpone and sugar. Drizzle in the cream and vanilla. Beat for 2 minutes to fully combine. To assemble, spread lemon curd over 8 of the pastry squares. Build each millefoglie by placing a lemon curd pastry square on a plate. Top with a layer of mascarpone cream and 1/4 cup of berries. Create another layer and top with a plain pastry square. Sprinkle with powdered sugar and garnish with additional berries. Repeat with remaining ingredients. Garnish the serving plate with additional berries, mint leaves and powdered sugar. Makes 4 servings.
- Note: To dress up the millefoglie, add the mascarpone cream to a piping bag fitted with a star tip and pipe the filling onto the pastry squares. Create a design by alternating rows of filling and whole berries.